Gluten Free Failsafe Muffins

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Gluten Free Failsafe Muffins

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Ingredients

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

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6

20min

Preparation 5min

Baking/Cooking
7

easy

Preparation
8
- Recipe is created for
  TM 31
9
Baking Freezing Easy Quick Children food Gluten free Non-dairy Everyday Kids in the kitchen Snack

Recipe's preparation

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

Spatula TM5/TM6
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Tip

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 The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd 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.