Enjoy these scrumptious, moist muffins all year round using fresh or frozen berries. Serve with rose cream for a delicious dessert! The rose cream is also a great find and somehow always makes you feel just a little special and loved.
Serves 10 -12
Wheat Free Delicious Summer Fruit Muffins with Rose Cream Recipe
Enjoy these scrumptious, moist muffins all year round using fresh or frozen berries. Serve with rose cream for a delicious...
Ingredients
| 7 oz | rice flour |
| 2oz | potato flour |
| 1 oz | tapioca flour |
| 3 tspn | Steenbergs gluten-free baking powder |
| 1 tsp | xanthan gum |
| 1/2 tspn | Steenbergs Traditional sea salt |
| 4-5 oz | unrefined granulated sugar |
| 1 | egg |
| 8 fl oz | milk |
| 3 fl oz | vegetable oil or 3 oz butter (melted) |
| 5-6 oz | summer fruit (do not thaw frozen berries if using) |
| Baking Cups (Jumbo) |
For the cream:
| 1/4 pint | double cream |
| 1 tspn | Steenbergs organic rose water |
Method
- Place baking cup cases in the muffin tins. Preheat oven to 190-200oC
- Ina large bowl, sift the flour, baking powder, xanthan gum, salt and sugar together
- In another bowl, beat the egg with a fork, Stir in the milk and oil/butter
- Pour all the wet ingredients into the flour mixture. Stir just to combine. Fold in the berries
- Spoon into the baking cups. bake for 20-25 minutes, or until the tops are lightly browned and spring back when pressed gently.
- Leave to cool on a wire rack
- Whisk the cream and rose water together to the desired consistency (thicker for piping than for spreading!)
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