Hot Cross Muffins Gluten Free

Name: Hot Cross Muffins Gluten Free
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 10-12 Muffins
Ingredients: 300 g gluten-free flour or 300 g rice flour (1½ cups); 1 teaspoon gluten free baking powder; 1/2 teaspoon bicarbonate of soda; 1/2 teaspoon salt; 1 teaspoon mixed spice; 1 teaspoon xanthan gum; 50 g sugar (¼ cup); 125 ml canola oil; 2 eggs; 1 cup unsweetened applesauce (baby works well); 1/2 teaspoon vanilla; 2 tablespoons chopped mixed peel; 2 tablespoons diced dried apricots or 2 tablespoons dried peaches; 2 tablespoons currants or 2 tablespoons sultanas; 2 tablespoons diced glace fruit (peach, apple, pear, pineapple)

Submitted by Chrissyo

"Victoria Throp for Coeliac Awareness week in Australia."

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photo by Chrissyo

Ready In:: 45mins
Ingredients:: 15
Yields:: 10-12 Muffins

ingredients

300 g gluten-free flour or 300 g rice flour (1½ cups)
1 teaspoon gluten free baking powder
¹⁄₂ teaspoon bicarbonate of soda
¹⁄₂ teaspoon salt
1 teaspoon mixed spice
1 teaspoon xanthan gum
50 g sugar (¼ cup)
125 ml canola oil
2 eggs
1 cup unsweetened applesauce (baby works well)
¹⁄₂ teaspoon vanilla
2 tablespoons chopped mixed peel
2 tablespoons diced dried apricots or 2 tablespoons dried peaches
2 tablespoons currants or 2 tablespoons sultanas
2 tablespoons diced glace fruit (peach, apple, pear, pineapple)

directions

Pre-heat oven to 180°C.
In a medium mixing bowl combine rice flour mix, baking powder, bicarb soda, salt, mixed spice, xanthan gum and sugar.
Add canola oil, eggs, applesauce and vanilla, stirring just until combined.
Lightly fold in peel, currants or sultanas and chopped fruit.
Spoon into 12-hole muffin pan either greased or lined with muffin papers.
Bake for 20-25 minutes or until starting to brown and are firm to the touch when pressed.
Makes 10 to 12 muffins.
Note: * GlutenFree Flour Mix- in a container with a lid, combine 2 cups white rice flour, 2/3 cup potato flour and 1/3 cup arrowroot.
This quantity makes 3 cups.
Note: ** or use ½ teaspoon cinnamon, ¼ teaspoon nutmeg or mace and 1/8 teaspoon cloves.
Notes: Xanthan gum can be purchased from the health food section of selected supermarkets and many health food stores.
Xanthan gum stops crumbling in baked goods.
Disposable foil muffin liners work better than paper ones.
Arrowroot can be purchased from any supermarket.
Potato flour can be purchased from the health food section of selected supermarkets and health food stores.

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Reviews

Quite a bit of preparation before baking, but well worth the effort. I had 44 women at home for Pink Breakfast, and had to fight to keep some of these muffins for the coeliac guests! I adapted the fruit content, so it was not really "Hot Cross" muffins, but "Fruit Muffins" - very tasty, and moist.

Tricia Mendes

RECIPE SUBMITTED BY

Chrissyo

224

I live on the east coast of Australia. I am a proud descendant of two Aboriginal tribes. I spent my early childhood in Western Queensland and the Northern Territory. My mother was employed as a cook on various cattle and sheep stations. Through my mother I learnt to love and enjoy cooking fresh food. Last September, 2003, I had the pleasure of meeting JenT, Jewelies, their respective DHs and Jewelies? gorgeous daughter who was a treat to meet. One day, I hope I can go to New Zealand to visit JenT?s homeland. I enjoy reading cookbooks for cover to cover. My goal is to cook all the recipes I have collected in my Zaar cookbook.

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