Gluten-free Blueberry and Banana Muffins
Serves: 12
Cost CuttingEco FriendlyGluten Free
For the cake batter use a plastic piping bag to pipe the mixture into your cake cases more neatly and evenly
Ingredients:
[storng]For the muffins: 75ml sunflower oil (vegetable or coconut oil can also be used)1 medium over-ripe banana, mashed with a fork
200g blueberries
zest of 1 lemon 220ml buttermilk
75g light Muscovado sugar
2 free-range eggs, beaten lightly
250g gluten-free self raising flour
Dr. Oetker Baking Powder Sachet x 1 (5g)
Dr. Oetker Cupcake Cases (12 cases)
For the topping:
150g Quark
150g cream cheese
40g icing sugar
5ml Dr. Oetker Sicilian Lemon Extract
Dr. Oetker Madagascan Vanilla Grinder (for the topping)
10g dried banana (for decoration)
method:
- To make the muffins preheat the oven to 180°C/350°F/Gas Mark 4 and place the cupcake cases on a baking tray.
- In a stand mixer or with an electric hand beater, mix the muscovado sugar and sunflower oil together until well mixed and in a liquid consistency. Add the mashed banana, lemon zest, buttermilk and egg to the sugar mix and beat well to combine everything together.
- Sift in the flour and Dr. Oetker Baking Powder and very lightly mix until just combined. Add the blueberries and gently fold in. Divide mixture between the cupcake cases
- Place in the oven and bake for 20 minutes. You may need an additional 5 minutes until they are springy to touch. Allow to cool and turn out onto cooling racks after 10 minutes.
- To top the muffins, take the quark and cream cheese straight from the fridge and gently mix together with sugar and lemon extract. Don't over beat. Gently spread the desired amount of topping over each muffin.
- To finish, add a slice of dried banana and a couple of extra blueberries. Your muffins are now ready to serve and enjoy!
