Mince pies, Christmas pudding, and turkey sandwiches are all off the menu over the festive season if you have a gluten intolerance.
Even if you’re avoiding the major culprits, you can still find gluten in sausages – no pigs in blankets! – bread sauce and stuffing. But this year you can indulge without making yourself ill; just follow our delicious recipe for gluten-free Christmas morning muffins.
Christmas Morning Muffins
- 150g gluten-free plain flour *
- 1½ tsps baking powder
- 1 tsp ground cinnamon *
- 1 tsp ground mixed spice *
- 2 pieces of stem ginger
- 50g marzipan
- 75g golden caster sugar
- 2 large eggs
- 140g natural yoghurt
- 75g light olive oil or sunflower oil *
* Available at Holland & Barrett
Cut large squares of baking parchment or greaseproof paper and fold slightly so they line the cups in a muffin tray. The paper will stay in place once the weight of the muffin mixture holds it down
Sift the flour, baking powder and spices into a mixing bowl.
Lightly beat the eggs in a basin and gently add the yogurt and oil.
Dice the stem ginger and marzipan and fold into the flour with the sugar
Using a wooden spoon lightly beat the egg mixture into the dry ingredients and spoon into the paper lined muffin cases.
Bake at 190ºC/180ºC Fan/Gas 5 for about 20 minutes until the muffins are risen, golden, and an inserted skewer comes out clean.
Looking for more festive recipes? You’ll find them in our recipe collection.
Shop our Food & Drink range.