Gluten Free Berry Ripe Muffins

Gluten free recipes shouldn't try to recreate a recipe which contains gluten as this rarely gets a result that is satisfying. Instead, look at gluten free cooking as a completely different experience where you can cram heaps of flavours into a tiny muffin. To ensure moisture I cook with ingredients like berries, grated apple, chocolate and other wet ingredients with coconut and a range of flours to bind the mixture. This recipe features berries, macadamia nuts, dark chocolate chips and coconut.

Ingredients

• 1.5 cups of gluten free self raising flour
• 1.5 cups of coconut
• 1/2 cup of mixed frozen or fresh berries (raspberries, currants, lilly pilly's, blueberries & mulberries)
• 1/2 cup of macadamia nuts, chopped or crushed
• 1/4 cup dark chocolate chips
• 1 tablespoon of golden syrup
• 2 x eggs
• 2 x tablespoons of butter (extra virgin olive oil for dairy free)
• 1/8 cup of milk (rice or soy milk for dairy free)

Method

• Creme butter by whisking it when at room temperature
• Add eggs and golden syrup, continue whisking for a few minutes
• Add sifted flour, coconut and mix thoroughly
• Fold chocolate chips, macadamia nuts then berries through the mixture carefully
• Spoon into cupcake cases or directly into muffin tins
• Bake in a moderate (180 degrees celcius) oven for 25 minutes

Serve

• Makes about 10 - 12 small muffins
• If you want to add a few extra calories, whisk a cup of creme cheese with 2 tablespoons of icing sugar and even a few spoonfuls of melted white chocolate (if you just happen to have some handy!). Pipe this onto the top and sprinkle with some cinnamon or even some coffee powder.
• Use a piping bag to draw stripes of chocolate over the top - white or dark will contrast beautifully with the deep purple/red colours of the berries