Makes 9 - 10 good size muffins
This is a lovely, all purpose mix for gluten free baking. You can replace the coconut with groundnuts if desired. You can expect to use ¾ cup milk, increasing it as you remove the egg.
Macadamia Nut, Coconut and Palm Sugar Topping
Makes enough for 10 muffins
1/2 cup roughly chopped raw macadamia nuts
2 tablespoons desiccated coconut
2 tablespoons coconut palm sugar
Mix all ingredients together
1 1/4 cups / 200gm brown rice flour
1/4 cup / 30gm quinoa flour
1/4 cup/ 30gm true arrowroot
1/4 cup / 20gm desiccated coconut
21/2 teaspoons baking powder
1/2 cup rapadura sugar
1 teaspoon natural vanilla extract
80gm butter unsalted - melted and cooled a little, or 1/3 cup macadamia or almond oil
1/2 cup full cream, non - homogenised milk
1/2 cup buttermilk, kefir or yoghurt
OR for dairy free:
1/2 cup each rice milk and coconut milk with 2 teaspoons apple cider vinegar added.
400 gm fruit, weighed as bought (with skin or stone), peeled as needed, cut as desired
Preparing to Bake:
Pre heat the oven to 180c or 165c if fan forced. Place muffin papers into a 12 hole muffin tin. Have your topping prepared and ready.
Place flours, coconut, baking powder, and sugar into a bowl and stir through with a whisk to lighten and break up the flours, and sugar clumps. Add the fruit (except if using berries) and stir gently to distribute evenly.
Place the egg, vanilla, butter and 3/4 cup mixed milks into a jug and whisk together. If using rice and coconut milk, add the apple cider vinegar also. Add to the dry ingredients and gently mix together. Add the remaining milk as needed - gluten free batters should be slightly wetter than those made with spelt or wheat. Gently fold through berries if using.
Spoon the batter into the prepared muffin tins, generously sprinkle with the topping and bake for 30 - 40 minutes, or until golden. Cool for 10 minutes in the tins, then remove and cool on wire racks.