Gluten-Free Blueberry & White Chocolate Muffins Using Special Ingredients Xanthan Gum, Special Ingredients Cinnamon Flavour Drop And Special Ingredients Madagascan Bourbon Vanilla Extract

Special Ingredients Ltd

Special Ingredients Ltd

Premium Supplier 20th March 2018

Gluten-Free Blueberry & White Chocolate Muffins Using Special Ingredients Xanthan Gum, Special Ingredients Cinnamon Flavour Drop And Special Ingredients Madagascan Bourbon Vanilla Extract

Gluten-Free Blueberry & White Chocolate Muffins Using Special Ingredients Xanthan Gum, Special Ingredients Cinnamon Flavour Drop And Special Ingredients Madagascan Bourbon Vanilla Extract

Ingredients

  • 175g Unsalted Butter
  • 60g Gluten-Free Plain Flour
  • 5g Special Ingredients Xanthan Gum
  • 4 Drops Special Ingredients Cinnamon Flavour Drop
  • 100g Ground Almonds
  • 225g Golden Caster Sugar
  • 60g White Chocolate, Grated
  • 200g Blueberries
  • 1tsp (5g) Special Ingredients Madagascan Bourbon Vanilla Extract
  • 6 Eggs, Lightly Beaten
  • #To Finish#
  • 5g Icing Sugar, Sieved
  • 12-Hole Muffin Tray, Lined With Paper Cases

Method

1) Heat The Oven to 180°C Or Gas Mark 4.
2) Melt The Butter In The Microwave On High For 1 Minute 30 Seconds, Heating More If Needed.
3) In A Large Bowl, Combine The Gluten-Free Plain Flour, Special Ingredients Xanthan Gum, Special ingredients Cinnamon Flavour Drop, Ground Almonds, Sugar, Grated White Chocolate And Blueberries.
4) Gently Stir The Special Ingredients Madagascan Bourbon Vanilla Extract, Eggs And Melted Butter To Combine.
5) Divide The Mixture Between The Muffin Cases And Bake For 30 Minutes Or Until They Are Well Risen And Firm Or A Cocktail Stick Inserted Into The Centre Comes Out Clean.
6) Cool On A Wire Rack.
7) Dust The Muffins With Icing Sugar

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