Sweet moment has arrived, because nothing is better on a Sunday afternoon than a cup of tea or coffee with a muffin (a couple of scones and some good jam would not be a bad choice).
And this recipe has two bonus, first, it's gluten-free, second, I used honey and lemon curd to sweeten them.
For the last couple of weeks I've been going crazy searching and testing gluten-free recipes, mainly for desserts. As I knew, work with a no-gluten flour would not be easy and each flour, like almond, rice or coconut has a tricky way to manage, combine ingredients and bake.
So after an almost good tray of pumpkin and sultanas muffins these lovely Blueberry and Lemon Curd Muffins came out of the oven so lovely and tasty that I must share here with you.
It is sooooo easy to make, just give a try.
Ingredients (tray of 6)
70gr coconut flour
¼ teasp baking soda
40gr butter (melted)
Lemon curd (I used one that I bought , no gluten, but it is easy to do as well)
Pre-heat the oven at 180C.
Mix the dry ingredients in a bowl.
Beat in a mixer or by hand using a whisk all the wet ingredients together (not the lemon curd).
Combine both mixes (dry and wet) and mix well and gently to avoid any flour lumps.
Put the mix in a muffin tray and using a piping bag introduce/”inject” some lemon curd (it’s up to you the amount) in the centre of the dough.
Bake at 180C for about 25 or 30minutes. Test with a knife to make sure it is cooked.
Let to cool down for 5 minutes in a rack before remove from the tray and then for 45minutes, at least, before serve.
Now I know that this recipe is perfectly acceptable for a tray of pumpkin and sultana’s muffins just need to add a pinch of cinnamon, 1orange zest and more 20gr of honey.