Jammy zinger muffins
Time to make: 25 mins
(at time of publication)
Nutrition Info.(per serve)
- 1 cup fine ground cornmeal
- 1/2 cup brown rice flour
- 1/2 cup rice flour
- 3/4 cup sugar
- 2 teaspoons gluten-free baking powder
- 1 cup soy or rice milk (I use lite soy milk)
- 75g lite Olivani
- 1 egg
- 1/2 teaspoon guar gum (see tip)
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1/4 cup raspberry jamjellyX
- 1/4 cup lemon juice
- 1/4 cup sugar
Total fat 4.9g
Saturated fat 0.8g
Dietary fibre 1.1g
1 Preheat the oven to 200°C. In a large bowl combine the flours, sugar, baking powder and guar gum. Grate in the lemon zest and set aside.
2 Melt the Olivani, stir in the soy or rice milk, the tablespoon of lemon juice and the egg. Make a well in the centre of the dry ingredients, pour in the liquids and fold together. Do not over-mix. Spoon into greased muffin pans.
3 With a teaspoon, place a dollop of raspberry jam onto the top of each muffin and bake for 18-20 minutes or until done.
4 Mix together the second measure of lemon juice and the sugar and spoon over the top of each muffin. I usually add an additional sprinkle of sugar for a bit of scrunch.
Guar gum is available in health food stores and Bin Inn. Guar or xanthan gum is used to support the mixture in the absence of gluten and occurs frequently in gluten-free recipes. Use either. Xanthan used in big quantities can have a laxative effect.
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