- 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
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
Gluten-Free Blueberry & White Chocolate Muffins Using Special Ingredients Xanthan Gum, Special Ingredients Cinnamon Flavour Drop And Special Ingredients Madagascan Bourbon Vanilla Extract
Ingredients
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
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
