Easy batter for airy muffins that rise well and have a neutral flavour. This Dairy-free, Gluten-free and Paleo recipe is made with cashew butter and honey.
A basic muffin recipe that you can adapt by adding whatever spices, puréed fruits or vegetables that you fancy is very handy indeed. Muffins are incredibly versatile, and can take all sorts of weird and wonderful flavour combinations – which is good when you have odd bits of fruit or vegetable that need using up. They are also very quick to make and to bake.
But before we move onto that, we have to ask ourselves a very important question: what is a muffin? and when is a muffin not a muffin? A muffin is a sweet or savoury quick-bread. To recap; it is not a cake, it is a bread. So a good muffin should not be too sweet, and it should have a coarse, dry texture. If in doubt as to the genus of a baked product, break it in half with your hands. If it divides neatly into two, without either imploding into a million crumbs, or leaving you with sticky fingers, then it has passed the muffin test. Although muffins and cakes contain the same ingredients, it is the ratio of these ingredients that distinguish one from the other. Muffins are made with less fat and sugar, but with more flour and liquid.
The recipe below will give you a savoury base for your own muffin creations. Here are some suggestions for ingredients that you could add to the batter:
- Raspberry: 125g raspberries, puréed (ie heated in a pan for 20 minutes, until reduced to a jam-like consistency); handful of flaked almonds to sprinkle on top before baking
- Carrot: 1 peeled and grated carrot; 1/2 teaspoon cinnamon; handful of walnuts, crushed; handful of raisins
- Banana & Chocolate Chips: 1 very ripe banana, mashed; handful of dairy-free chocolate chips
- Cherries & Chocolate: 2 tablespoons cocoa powder; couple of handfuls of fresh cherries, pitted and chopped
|Gluten-free Basic Muffin Recipe|