Gluten-free strawberry muffins

In some areas, getting hold of the white stuff has become near impossible in lockdown. Plain and self-raising flour have become incredibly scarce – which is concerning when so many of us have become utterly reliant on home-baked cakes (they make you happy, the kids happy, and keep you occupied – they’re basically magic).

But there is another way. Try this gluten-free, flour-free recipe for just as tasty results.

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Nutrition Facts

Gluten-free strawberry muffins

Amount Per Serving

Calories 393 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 10g63%

Sodium 3mg0%

Potassium 367mg10%

Carbohydrates 18g6%

Fiber 7g29%

Sugar 6g7%

Protein 11g22%

Vitamin C 44mg53%

Calcium 225mg23%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Gluten-free strawberry muffins

Easy flour-free muffins

Prep Time5 minutes mins

Cook Time20 minutes mins

Microwave time2 minutes mins

Total Time25 minutes mins

Course: Breakfast, Dessert, Snack

Servings: 1 large mug muffin

Calories: 393kcal

Author: Katie Caldesi and Giancarlo Caldesi

Equipment

• Bowl
• Mug for microwave muffin or standard size muffin tray or 12 mini muffin tray

Ingredients

• 1 knob of butter or 2tsp coconut or olive oil melted
• 50 g ground almonds
• 1/2 tsp baking powder
• 75 g strawberries
• 1/2 tsp vanilla extract

Method

• Mix the egg and fat together in a bowl. Add the ground almonds, baking powder, strawberries and the vanilla extract and spice and mix well. Spoon the mixture into one or two microwaveable mugs. Microwave on full power for two minutes or until cooked through.
• Alternatively, to cook in the oven, generously grease and line the mugs or use paper-lined or silicone muffin moulds. Preheat the oven to 200°C/180°C fan/400°F/gas mark 6 and bake for 20–25 minutes.
• You can also divide the mixture between 12 mini muffin cases and bake for 10–12 minutes. Check the muffins are cooked through by piercing them with a skewer. If it comes out clean, they are done; if it is wet, put them back into the oven for another few minutes.

Notes

Tweak the recipe

• To make apple or pear muffins, swap out the strawberries for 1/2 an apple or pear, grated and make as above.
• To make nutty seeded muffins, swap out the strawberries for ½ courgette, coarsely grated, 1 tablespoon mixed seeds, a pinch of salt and plenty of freshly ground black pepper, 1 tablespoon finely chopped sundried tomatoes, plus a teaspoon of the oil from the jar and 6 walnut halves, roughly chopped, and make as above.
• To make Greek feta muffins, swap out the strawberries for 1 tablespoon chopped sun-dried or fresh tomatoes, 1/2 courgette, coarsely grated, 1 teaspoon dried oregano, 2 x 15g (1/2 oz) cubes of feta, 5 cherry tomatoes, halved, salt and freshly ground black pepper, and make as above.

Nutrition

Calories: 393kcal | Carbohydrates: 18g | Protein: 11g | Fat: 34g | Saturated Fat: 10g | Sodium: 3mg | Potassium: 367mg | Fiber: 7g | Sugar: 6g | Vitamin C: 44mg | Calcium: 225mg | Iron: 2mg

The Reverse Your Diabetes Cookbook by Katie Caldesi and Giancarlo Caldesi is published by Kyle Books. Photography Maja Smend