Gluten Free Cherry And Chocolate Muffins Food

GLUTEN-FREE CHERRY AND CHOCOLATE MUFFINS

Steps:

• Preheat oven to 360 F and line a muffin pan with paper liners.
• In a large bowl combine flour, xanthan gum, and salt.
• In a separate bowl, whisk together milk, olive oil, honey, eggs, and vanilla. Add to dry ingredients and stir to combine.
• Gently stir in chocolate chips and cherries.
• Pour batter into prepared muffin pan and bake for 40 - 45 minutes or until the tops are golden.
• Remove from the oven and leave to cool.

GLUTEN-FREE CHERRY COBBLER MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
• Mix flour, 1/2 cup sugar, and baking powder in a large bowl. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl. Make a well in the center of the flour mixture; pour in milk mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Fill muffin cups 2/3 full with batter.
• Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

CHOC-CHERRY MUFFINS

Steps:

• Heat oven to 200C/fan 180C/gas 6 and line a 12-hole muffin tin with some paper cases. Sift the flour, and bicarbonate of soda into a large bowl, then stir in the cherries, chocolate and sugar. Add the beaten eggs, yogurt and then the butter and stir to combine. It doesn't matter if the mixture looks a bit lumpy, it's more important not to overmix or the muffins will turn out tough.
• Fill the paper cases and bake for 20-25 mins until risen and golden brown. Transfer to a rack to cool. They are especially delicious eaten slightly warm.