As of today, Corona Muffins are a thing. My thing.
I was going to make biscuits but didn’t have the right ingredients. So I decided to make muffins instead. Didn’t have the right ingredients for them either, so I improvised. And the muffins magically turned into something more resembling scones. Pity I don’t have clotted cream, but at least I’ve got marmalade.
- 300 g gluten free flour blend
- 125 g oats
- a handful of raisins
- 1½ tsp gluten free baking powder
- 2 cups applesauce
- 1 cup rice drink or other plant milk
- 3 tbsp fresh lemon juice
- 3 tbsp rum
Preheat oven to 180C/350F
Mix all dry ingredients together.
Add wet ingredients to dry ingredients and mix till just combined.
Spoon batter into greased muffin tins. (No need to grease them if you use silicone inserts.)
Bake for 25 minutes. Leave to cool for ten minutes or so – if you can.
These are best eaten hot. Serve with jam and vegan cream.
- I use my homemade gluten free flour blend, but you can use any store-bought or homemade flour blend you like. Mine does not have xanthan gum in it, but using a flour blend with xanthan gum won’t hurt.
- Add chocolate chips instead of raisins
- These scones/muffins are not sweet. Add ½ cup of sugar if you’d like yours sweet.
- Don’t be afraid to play around with the recipe. As we learn from this recipe, failed muffins still make pretty good scones. 🙂