Gluten free breakfast Muffins

These are a favourite in our house as they are so quick to whip up. I sometimes get all the dry ingredients ready the night before and then all I have to do is add in the wet ingredients in the morning, which takes minutes and as it does not matter if the mix is lumpy even the children can join in while you make a cup of tea. I have made these gluten free but you can just switch the flour back to regular self raising flour if you are not gluten free. Oh and you can play with the flavours too. You can add any other fresh fruit combos, chocolate chips, raspberries and chocolate, whatever you fancy, the just happens to be our favourite.

Ingredients 

300g Self raising gluten free flour (I use Doves farm)

1/2 tsp salt

125g granulated sugar

1 egg

2 tbsp sunflower oil or another oil that is mild tasting. (I use grapeseed oil)

275ml milk

125g chopped apple

150g blueberries

1/2 tsp cinnamon

Topping ingredients

75g gluten free oats 

75g ground almonds or oat flour (I grind up 75g of oats instead of using the almonds but depends if you have a high speed blender)

75g demerara sugar

1/4 tsp baking powder

1/4 tsp bicarbonate of soda

125ml melted butter 

Method

1.Preheat the oven to 200 degrees C, (400F/gas mark 6) or aga equivalent for baking buns.

2. First make up your crumble topping by mixing all dry ingredients and then stirring in the melted butter. Put to one side until ready to use. 

3. Sieve dry ingredients together.

4. Crack the egg into a jug and add the oil. Beat the egg and oil together until light and fluffy.

5. Add the milk and then whisk the mixture.

6. Fold the egg mixture into the flour mixture. The mix will be lumpy but no flour should be visible. Then fold in the fruit. 

7. Put your muffin cases into the tray and fill them. You should get at least 12.

8. Sprinkle the crumble topping  on top of each one and bake for 25 mins until golden and risen.

9. Remove from the oven and allow to cool before eating.

Gluten free breakfast Pancakes

These are great for breakfast served with anything from maple syrup, bacon, blueberries, bananas or all of those things!!! (my particular favourite is maple syrup, streaky bacon and blueberries)  but equally good to have as a standby afternoon treat served with butter and jam or as a dessert with syrup and ice cream as they literally take minutes to whip up and cook. I love them because you can cook quite a few at a time. I use a large flat pancake pan to cook them on or cook them straight onto bake o glide on my aga hot plate but you can just use a frying pan on any heat source, (have even cooked them on a camping stove and a gas bbq using a frying pan!) 

This should make about 15-18  small pancakes so double the quantity if you want more.

Ingredients

• 120g gluten free ( I use Doves Farm) self raising flour (if you are not gluten free then just use regular self raising flour)
• 1 egg
• 150ml milk
• 1 tbsp sugar
• 1/2 tsp gluten free baking powder 

Now mine are older and eat more I have doubled this to -

Ingredients -

    240g self raising flour ( gluten free or whatever you use)

    2 eggs

   300ml milk

   2 tbsp caster sugar 

    1 heaped tsp  gluten free baking powder 

Method

1. Sieve the flour and baking powder into a bowl. Stir in the sugar.
2. Make a well in the centre.
3. Beat the egg and milk together in a bowl.
4. Gradually whisk the milk and egg mix into the flour mix making sure you get rid of any lumps.
5. Grease your pancake/frying pan well and drop tablespoon full onto the pan, spacing them apart allowing for the mixture to spread. 
6. When bubbles rise to the surface it is time to flip them over with a palette knife and cook on the other side until they are golden brown. 
7. Remove from the heat and keep warm wrapped in a tea towel or foil until the rest are cooked.
8. Serve immediately with either syrup, fruit, fruit compote, bacon or spread with butter......enjoy!

Variations

1. Add a handful of blueberries to the mix 

2. Add a grated apple to the mix 

3. Add a handful of sultanas or cranberries
4. Use half gluten free oats and grind to a flour in a high speed blender mixed with half gluten free self raising flour, you may then need slightly more or less milk, just add until it is a very thick pourable consistency, it may thicken up as you make them because of the oats absorbing the liquid so you may need to add more milk as you make them, just stir a splash more in. 

To serve

1.Mix greek yoghurt with lemon curd, this goes particularly well with the apple pancakes or blueberry ones.

2. Mix a spoonful of marmalade with some greek yoghurt

I am a mum of three who not only loves cake but has been slightly obsessed with baking since childhood. I have had to cut Gluten out of my diet in the last few years so I am attempting to rewrite all our family favourite cake, pudding and treat recipes so our whole family can enjoy them and I do not feel like I am missing out! Eating gluten free does not mean I want to eat healthily all the time, sometimes I want to enjoy a naughty treat that tastes as good as the original.

I love a bit of craft and if I can have a go at making something rather than buying it, I will, including beauty products, although am happy to try out any beauty product that is going to defy the ageing process!

 I can't live without cake and enjoy making things look beautiful either with a bit of sparkle, paint, some natural materials or with  some flowers or foliage from the garden hence the name.