I tried a recipe the other day for what was termed 'blueberry muffins'. Well after a few tweeks to the recipe to accommodate gluten free flour, it ended up more like what we used to have as kids - rock cakes. Typically these are uneven, crisp texture on top with a light, cake like base filled with currants. The danger is that if the rock cakes are too crisp on top you can almost break your teeth on them!
So here is what I did:
1 1/2 cups gf flour plus 2 tsp xanthan
1/4 cup sugar
2 tsp gf baking powder
1/4 tsp grated orange rind
scant punnet of blueberries (about 2 cups)
1 egg plus one egg yolk
2 tbs melted butter
about 1/2 -3/4 cup to mix
Mix the dry ingredients and add the blueberries and rind to coat them;
Mix the eggs with 1/2 cup of milk and add to mix;
Add the melted butter;
Stir the mix and if too dry add a little extra milk
Final consistency should be a sticky kind of mix.
Put the mix into large paper or greased muffin pans and bake at 375 for about 20minutes (lightly brown on top).
Makes about 8 to 10 muffins and they do freeze well.
Original recipe: Take it and Like it Basic Blueberry Muffins
Sound good - I have never had rock cakes but they talked about them a lot in Harry Potter. When blueberries come in season - I'll come back to this recipe.
ReplyDeleteThank you Sara - just make sure that you note the butter - I missed that off this morning!
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