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
Makes 6
Ingredients
- 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
Method
Step 1
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.
Step 2
Sift the flour, baking powder and spices into a mixing bowl.
Step 3
Lightly beat the eggs in a basin and gently add the yogurt and oil.
Step 4
Dice the stem ginger and marzipan and fold into the flour with the sugar.
Step 5
Using a wooden spoon lightly beat the egg mixture into the dry ingredients and spoon into the paper lined muffin cases.
Step 6
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.
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