Strawberries and Cream Gluten-Free Muffins
Thursday Cottage
12
20 minutes
20 minutes
These light and airy gluten-free muffins are perfect for a summer treat. The strawberry jam adds a burst of flavour, while the rosewater gives them a delicate floral aroma. Enjoy them warm or cold.
Ingredients
250g gluten-free self-raising flour
1/2 teaspoon baking powder
1/2 teaspoon bicarbonate of soda
Pinch of sea salt
100g caster sugar
250ml buttermilk or soured cream
1 large egg
2-3 teaspoons rosewater
100g melted and cooled butter or coconut oil
1/2 jar Thursday Cottage Reduced Sugar Strawberry Jam
2 tablespoons flaked almonds
1 tablespoon icing sugar, for finishing
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12-hole muffin tray with 6.5cm diameter and 2cm deep holes
12 paper muffin cases
Directions
Preheat oven: Preheat oven to 200°C/Gas Mark 6 (180°C fan oven).
Combine dry ingredients: Sift flour, baking powder, bicarbonate of soda, and salt into a mixing bowl. Stir in sugar.
Combine wet ingredients: In a separate bowl, combine buttermilk or soured cream, egg, and rosewater. Beat until well combined.
Combine wet and dry ingredients: Add wet ingredients and melted butter or coconut oil to dry ingredients. Stir lightly until just combined.
Assemble muffins: Spoon a dessertspoonful of batter into each muffin cup. Top with a generous teaspoonful of strawberry jam. Divide remaining batter among cups and sprinkle with flaked almonds.
Bake: Bake for 20 minutes, or until well risen, golden brown, and spring back when lightly touched.
Finish: Dust with icing sugar when cool.
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