Saskatuffins (Blueberry Muffins)

I call these Saskatuffins because I made them with Saskatoon Berries from my allotment. They are quite similar to blueberries in texture and sweetness, so I know this recipe will also work as a blueberry muffin. I'm sure other berries would be good too, although the amount of sugar may need adjusting. For example, blackcurrants are quite tart so will need more sugar.

In: Sweet Snacks


Cooking temperature: 160°C

Makes/Serves:

Ingredients

  • 120 g Gluten Free Self Raising Flour
  • 0.25 teaspoon Xanthan Gum
  • 1 teaspoon Baking Powder
  • 40 g Margarine
  • 75 g Caster Sugar
  • 1 Egg
  • 70 ml Milk
  • 100 g Blueberries

Method

  1. Mix the self raising flour, xanthan gum and baking powder together thoroughly.
  2. Add the rest of the ingredients except the berries and whisk until you have a smooth batter.
  3. Fold in the berries and spoon into muffin cases. You can fill them quite full as they don't rise much.
  4. Bake for about half an hour at 160°C.

You can use frozen berries - you will need to cook them a little longer and perhaps turn the temperature a little lower if they start to brown too quickly.