These breakfast muffins are quick, easy to make and super filling. Perfect for me as ever since being diagnosed in 2016 I’ve always struggled with breakfast as none of the gluten free cereal manages to fill me up long enough to last until lunchtime. These are so simple to make and are full of delicious flavours, with a little bit of spices mixed throughout they can be enjoyed really at any point in the day too.
I really enjoy finding ways to create gluten free bakes that are both practical and affordable and these really manage to cover all bases. You can substitute out the chia seeds for any other seeds that you happen to have in the cupboard too which makes this recipe is really versatile and for whatever’s in your cupboard.
If you’re looking for quick bakes that are perfect for any occasion why not take a look at my recipe for Gluten Free Cornish Fairings?
-200g Gluten free self raising flour
-50g Unsalted butter
-75g Caster sugar
-25g Brown sugar
-3 Large eggs
-2tsb Chia seeds
-100g Mixed dried fruit
-Butter for greasing
-Preheat oven to 180c/Gas mark 4.
-In a bowl combine both sugars and butter until combined.
-Add in each egg, one at a time until combined with the mixture.
-Spoon in the flour a little at a time being sure to only add more once everything has mixed together.
-Once flour has been added, mix in the dried fruit, cinnamon and nutmeg and combine.
In a 6 piece muffin tin thoroughly grease with butter and spoon in the mixture evenly.
-Bake in the oven for 20-25 minutes until the muffins are well risen and starting to brown.