Blackberry & Quinoa Muffins
These delicious muffins are packed with antioxidant-rich fruit and high-protein quinoa (pronounced “keen-wah”). Complete your breakfast with a hearty glass of orange juice or your preferred choice of milk.
This is another nut-free, vegan and soy-free recipe that the vast majority of people can enjoy symptom-free. (if you’re unsure whether you may be intolerance or allergic to any of the ingredients, have a read here of the symptoms) With this blackberry and quinoa muffin recipe you can make 12 scrumptious cakes.
- 170g quinoa flour
- 90g cornflour
- 3/4 teaspoon xanthan gum
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 125ml canola oil
- 3/4 light agave nectar
- 2 teaspoons pure vanilla extract
- 375ml unsweetened applesauce
- 2 teaspoons cider vinegar
- 450ml fresh or frozen blackberries (frozen are easier to work with)
- Preheat the oven to gas mark 4 and line a cake tray with 12 muffin liners.
- Whisk together the quinoa flour, cornflour, xanthan gum, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the canola oil and agave nectar, mixing on medium speed for about 20 seconds. Add the vanilla and applesauce.
- Mix for about 20 seconds. Add the vinegar, then immediately stir in the flour mixture.
- Lightly toss the blackberries with a little cornflour, quinoa flour, or Basic Gluten-Free Flour Mix. Then gently fold them in.
- Divide the batter evenly among the cake cases. Gently swirl the top of the dough with the back of a teaspoon or frosting spatula.
- Bake in the centre of the oven for roughly 35 minutes, until deeply golden and a skewer inserted into the centre of a muffin comes out clean. Remember to rotate the pan halfway through!
- Transfer the cakes to a cooling rack.
Tip: Cornflour is much finer than cornmeal. You should be able to find it at your local supermarket.