This fantastic recipe comes from my guest recipe blogger the Curious Baker. As many of you know I am completely baking challenged so always welcome recipes from those that do it well. The Curious Baker publishes wonderfully delicious gluten-free recipes so be sure to check out the Curious Baker blog.
So let’s take a moment and meet the Curious Baker:
OK the about me stuff, I never know what to say in these things…well I’m the Curious Baker, been gluten intolerant for forever and a day, I’m technically a Londoner but have lived abroad a lot so I tend to lay hat in many wonderful countries. I love French patisseries, Arabic food and have an (un)healthy obsession for chickpeas which I have no intention of curing any time soon! I have quite the sweet tooth so my blog mainly consists of sweet gluten free treats, I also strongly believe that anything involving almonds and dark chocolate might as well be classified under heaven so don’t be surprised if you run into a more than a couple of chocolate recipes on my blog AND….well that’s kinda it, nice meeting you all, drop by some time for a cuppa tea…in a cake! Yep I went there….Ciao for now!
*I used apple and apricot purée, mainly to add moisture and natural sweetness so don’t worry about subbing it another of your preferred fruit purée flavours.
Preheat oven to 170ºC/ 325ºF
Whisk together brown rice flour, baking powder, bicarbonate of soda and cinnamon. In a separate, large bowl, mix together the butter and sugar until pale and creamy. Add the eggs, yoghurt and purée and mix together well till all ingredients are combined. Sift the flour mixture into the wet ingredients. Divide the mixture into the 6 muffin cases. Bake for 25 minutes or until dark brown (but not burnt) and crunchy on top.
Makes 6 muffins