Tag Archives: muffins

Gluten Free Gingerbread Muffins


I love the taste of gingerbread and it was one of the things I reallymissed when I went gluten free.

These are as close to the real thing as I can get! The boys love them, great for lunch boxes and they last a few days unlike normal muffins.

Makes 12.


150g glutinous rice flour

100g buckwheat flour

2 teaspoons gluten free baking powder

1 teaspoon bicarbonate of soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1 egg, beaten

100g brown sugar

150mls milk

90mls vegetable oil

60mls black treacle

60mls syrup


Preheat the oven to 200 degrees Centigrade. Line a twelve hole muffin tin.

In a large bowl, combine the flours, baking powder, bicarb, ginger and cinnamon.

In a jug, beat the egg, add the sugar and milk, using a fork mix it well.

Add the oil, treacle and syrup to the egg mix, use the fork to mix very well.

Pour the wet ingredients into the dry, stir until combined with no lumps.

Fill the muffin papers, around half full.

Pop in the oven and bake for 25mins.

Gluten Free Rhubarb Muffins


I love rhubarb, rhubarb fools and crumbles are a standard pudding choice.

Muffins are also well eaten in this house!

Great for lunch boxes and I think these ones would be lovely for a gluten free breakfast too, especially as they look like the “real” thing!


300g ground almonds

1 tablespoon gluten free baking powder

75g caster sugar

4 stalks rhubarb, around 320g, washed, topped and tailed, cut into 1cm slices

4 eggs, beaten

100g butter, melted and cooled

2 tablespoons milk

1 teaspoon vanilla extract


Preheat oven to 170 degrees Centigrade, prepare a 12 hole muffin tray with paper cases.

In a large bowl combine the ground almonds, baking powder and sugar.

In a jug combine the eggs, butter, milk and vanilla extract.

Add the rhubarb to the dry ingredients followed by the wet ingredients and mix well.

Spoon into the prepared muffin tin.

Bake for 35-40 mins until risen and browned.



Easy Chocolate Cake


This recipe originated from my Mum. The recipe came with her new food processor some 30 years ago and, since making it the first time, it has been a family favourite.

It is very easy to make and can be made into muffins or loaf tin cakes depending on what you are after.

This recipe makes 2x 21cm diameter cakes or 24 muffins.

I sometimes omit the syrup and add 2 tablespoons of Horlicks instead. This gives it a lovely hint of malt, topped with malty butter icing and Maltesers and you have our regular birthday cake, as requested by the boys.


330g plain flour

4 tablespoons cocoa powder

2 level teaspoons bicarbonate of soda

2 level teaspoons baking powder

250g caster sugar

4 tablespoons golden syrup

4 eggs, beaten

275mls milk

275mls vegetable oil


Preheat the oven to 170degrees Centigrade.

Grease and line two 23cm cake tins.

Measure flour, cocoa, bicarb, baking powder and sugar into the food processors bowl, give it a whizz to mix and get rid of any lumps.

Add syrup and eggs.

Start the processor and slowly pour the oil and milk in, you should have quite a runny batter now.

Pour the batter into your prepared tins and bake for 35-40mins.

Remove from oven, pop out of their tins and remove baking paper, allow to cool on a wire rack.

Sandwich cakes together with raspberry jam and ice.

Icing Ingredients

50g butter

4 tablespoons cocoa powder

3 tablespoons milk

140g icing sugar


Melt the butter in a pan.

Add the cocoa powder and blend well.

Pour the milk in, add the sugar and mix well.

Cook over low heat for 1 minute.

Set aside to cool in the pan