Hot Cross Muffins Gluten Free Recipes

HOT CROSS MUFFINS GLUTEN FREE

Steps:

• Pre-heat oven to 180°C.
• In a medium mixing bowl combine rice flour mix, baking powder, bicarb soda, salt, mixed spice, xanthan gum and sugar.
• Add canola oil, eggs, applesauce and vanilla, stirring just until combined.
• Lightly fold in peel, currants or sultanas and chopped fruit.
• Spoon into 12-hole muffin pan either greased or lined with muffin papers.
• Bake for 20-25 minutes or until starting to brown and are firm to the touch when pressed.
• Makes 10 to 12 muffins.
• Note: * GlutenFree Flour Mix- in a container with a lid, combine 2 cups white rice flour, 2/3 cup potato flour and 1/3 cup arrowroot.
• This quantity makes 3 cups.
• Note: ** or use ½ teaspoon cinnamon, ¼ teaspoon nutmeg or mace and 1/8 teaspoon cloves.
• Notes: Xanthan gum can be purchased from the health food section of selected supermarkets and many health food stores.
• Xanthan gum stops crumbling in baked goods.
• Disposable foil muffin liners work better than paper ones.
• Arrowroot can be purchased from any supermarket.
• Potato flour can be purchased from the health food section of selected supermarkets and health food stores.