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.