Here at Gluten Free Foods we have accepted the Breakfast Challenge- which means that from 01 August I will be posting a new gluten free breakfast which uses at least one of our gluten free products.
In preparation for our 'ode to breakfast', I thought that I would share one of my most popular breakfast recipes- Gluten Free Blueberry Muffins- this recipe can also be seen on our monthly newsletter- each month we let you in on one of our favourite recipes! Sign up here!
These muffins take under 10 mins to prepare and are perfect when you are after a sweet treat whilst on the morning run. Also they look lovely as well, I like to buy colourful muffin cases and I also sprinkle some fresh blueberries over the cakes as well, just to add that real sense of home cooking.
110g Barkat gluten free flour
65g caster sugar
1½ tsp baking powder
2 eggs (if you want to make the muffins extra fluffy opt for duck eggs!
125g blueberries (you can use frozen blueberries)
pinch of nutmeg
*Cream the butter and sugar together and then add the eggs and beat
*Add the gluten free flour, baking powder and nutmeg and stir
*Refrigerate for at least an hour
* Place a spoonful of the mixture into each muffin case filling it to just over half way
*Place about 8 blueberries onto each muffin, pushing them into place
*Bake in an over for 20 minutes on 200C until lovely and golden
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