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Gluten Free Failsafe Muffins



12 portion(s)

Dry Ingredients

  • 210 g caster sugar, (or milled white sugar)
  • 130 g rice flour
  • 130 g tapioca flour
  • 2 tsp GF baking powder
  • 1/4 tsp xanthum gum

Wet Ingredients

  • 4 eggs
  • 100 g Rice Bran Oil
  • 2 tinned pear halves, (1 pear)
  • 1 tsp Vanilla ess or extract

Recipe's preparation

  1. Measure dry ingredients into bowl and mix for 5 seconds / speed 2


    Remove MC and add the eggs, 1 at a time though the lid hole, while continuing to mix on speed 2


    Add oil, replace MC and mix for a further 5 seconds


    Scrape down sides of the bowl


    Add pear and vanilla, then mix for 10 seconds / speed 9, or until batter is smooth


    Pour mixture into a muffin tray and bake at 180°C for 15-20

    minutes depending on your oven. 



Accessories you need



These freeze really well for easy lunchbox fillers!

We sometimes add goodies like choc chips or marshmallow.  You could probably use anything you like.

I've also made a savoury version with zucchini, but haven't mastered it yet so it's a bit hit and miss.  Just swap the sugar for a teaspoon of salt and replace the pear with zucchini or a similar 'watery' veg.















This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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