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Members' Recipes Archive

April 2008
Banana and blueberry muffins
Joy Skipper

Banana and blueberry muffins

By: Joy Skipper

Serves: 8

We are offering a gluten-free recipe to help raise awareness for next month's Coeliac Awareness Week (12-18 May 2008). Coeliac disease is a genetic disorder, triggered by gluten, a protein found in wheat, and in lesser quantities, barley, rye and oats. The immune system produces antibodies that attack the body's own system. Currently, the most effective treatment is to avoid gluten completely. For more details, visit www.coeliac.co.uk.

A food stylist for the last 18 years, Joy Skipper is also a photographer, with pictures available in US and UK stock libraries. More recently recipe writing has become a bigger part of Joy's business, with healthy food being a priority. Now in her second year at the Institute of Optimum Nutrition (started by Patrick Holford), Joy hopes to gain a degree in nutrition to further her skills. Her kitchen studio is available for use for photographic shoots in west London. www.joyskipper.co.uk.

Using gluten free-flour and coconut oil give these muffins a wonderful 'short' texture - even if you do not need to eat gluten-free food, you will choose to eat these! Blueberries are available in May but raspberries, strawberries or even chopped stemmed ginger could be used as a substitute.

Ingredients:

300g Doves Farm gluten-free flour (or a mixture of your own gluten-free flours)
2 tsp baking powder
75g soft dark brown sugar (or muscovado)
2 bananas
juice of 1 lemon
75g coconut oil
100ml soya milk
1 egg, beaten
100g blueberries/raspberries/chopped strawberries or chopped stemmed ginger (4 chunks)

Instructions:

1. Preheat the oven to 175ºC/325ºF/Gas mark 3
2. Place the flour, baking powder and sugar in a bowl and mix well.
3. Mash the banana with the lemon juice.
4. Mix together the coconut oil, milk and beaten egg.
5. Pour the coconut oil mixture into the flour and mix a small amount.
6. Gently stir in the banana and blueberries - do not over mix.
7. Spoon into paper cases in a muffin tin and bake in the oven for 25 minutes.

© Recipe copyright 2008 Joy Skipper.

 

Author: Joy Skipper Email:


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