“Being a muffin used to be an honourable thing – quick to put together, a not-too-sweet treat to pack and go. alas, they are now embarrassingly enormous, flavourless, rich in refined carbohydrate, damaged oils and sugar, pretending to be food. I actually find myself feeling sorry for them,” Jude Blereau, author of Wholefood Baking says.
“I have firm views on muffins and am of the belief they should be rich in fruit and that chocolate has absolutely no place whatsoever in them or anywhere near them!
“a gluten-free muffin without egg or dairy is not the easiest thing to do, but with a few tricks you can get a quite respectable and delicious muffin none the less.
Chia will help to bind the mix together and, as there is not butter, you may find you’ll need to use slightly more milk than usual to make up for the water in the butter.”
“there is now a wide range of wholesome, unrefined and semi-refined ingredients available for baking. Where possible, I prefer to use organic or biodynamic and Fairtrade – I find these have far deeper and more delicious flavours and I know I am walking more lightly on the earth,” Jude says.
30 – 40 minutes
WHAT YOU NEED
• 1 quantity cinnamon and nut topping or macadamia nut, coconut and palm sugar topping
• 1 teaspoon ground chia seeds
• 400g fruit (weighed whole), prepared
• 200g brown rice flour
• 30g quinoa flour
• 30g true arrowroot
• 25g desiccated coconut
• 2 teaspoons baking powder
• 75g rapadura sugar
• 125ml rice milk
• 125ml coconut milk
• 1 teaspoon natural vanilla extract
• 2 teaspoons apple cider vinegar
• 80ml macadamia nut or almond oil
WHAT TO DO
• Preheat the oven to 180°C. Place paper cases into a 12-hole muffin tin. have your topping prepared and ready.
• Mix the ground chia seeds with 45ml of warm water, stir and leave to thicken.
• For the dry mix, place the flours, arrowroot, coconut, baking powder and sugar in a bowl and stir through with a whisk to lighten and break up the flours and sugar clumps. add the fruit (except berries if using) and stir gently to distribute evenly.
• For the wet mix, place equal amounts of the two milks in a measuring cup to make 185ml. add this to the chia, vanilla extract, vinegar and oil and whisk together in a small bowl.
• Add the wet mix to the dry mix and gently mix together. add the remaining mixed milks as needed – this should be a very moist, wet, but not runny mix. (Gently fold through berries if using.)
• Spoon the batter into the prepared muffin tin and generously sprinkle with the topping. Bake for 30–40 minutes or until golden.
• Cool in the tin for 10 minutes, then turn out and move to wire racks.