Date: 31 Jul 2014 Author: Jacqui Categories: Food, Sweets & Treats 0



  • 280g Gluten Free flour
  • 150g castor sugar
  • 2 tsp Gluten Free baking powder
  • 1 tsp xanthan gum
  • 1/2 teaspoon salt
  • 113g unsalted butter, melted and cooled
  • 120g whole milk
  • 2 large eggs
  • 2 tsp grated lemon zest
  • 1 tsp vanilla extract
  • 100g white choc chips
  • 150g berries (a mix of fresh Blackberries & Blueberries)


Preheat oven to 190C.

Line a muffin tin with papercup liners.

Stir together flour, sugar, baking powder, xanthan gum and salt in a medium bowl until combined.  In a large bowl, whisk together well the butter, milk, eggs, lemon zest and vanilla.  Stir in the flour mixture.  Then fold in the berries and the choc chips until evenly combined. Do not overmix. Batter will be thick. Do not be tempted to over stir.

Divide the batter between the muffin cups, filling each cup just over two thirds of the way up.

Put them in the oven and bake for about 10 minutes.  Turn the baking sheet and bake for another 10 minutes until muffins are golden brown and a skewer comes out clean when inserted in the centre.

Leave to cool.

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