Ingredients
- 150 gram raw sugar
- zest of lemon peeled with potato peeler
- 80 g unsalted butter
- 2 Eggs, Large
- 1 tsp vanilla essence
- 250 g Gluten free self raising flour
- 1 tsp baking powder
- 1 tsp salt
- 120 g buttermilk
- 150 g blueberries, (fresh or frozen)
- 50 g mashed or pureed pear
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Preheat oven to 190C (180c fan forced) and line 1/3cup (standard size) muffin tray with muffin or patty pan papers, or use a silicon mould, greased with butter as gluten free flours tend to stick.
Place lemon peel and sugar in bowl and grind for 20 seconds on speed 10. Scrape down and ensure all the peel is zested. If it isn't, repeat the grinding and scrape down again.
Add the butter and cream for 30 seconds on speed 4.
Add the eggs and vanilla, mix for 10 seconds, speed 4.
Add the flour, baking powder, salt and buttermilk and fold in by hand a little before mixing for 10-20 seconds on speed 6 or until combined.
Add the pear and blueberries. You could add them into the bowl and stir on reverse for 20 seconds, or if they're fresh, just fold through with a spatula.
Spoon into the muffin trays or silicone moulds and bake 20-25 minutes or until starting to go golden brown on top. When cooked, immediately remove to cool on a rack.
Tip
Use your favourite home made or commercial flour blend.
Even though it is SR flour, the extra baking powder helps the rising.
The pear adds sweetness, moisture and fibre. Gluten free flours tend towards dryness, so the extra egg and pear help with this. You could also use banana or apple purees.
Thermomix Model
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Recipe is created forTM 31
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.
Comments
I made these using the same quantity of chopped small stemmed home-grown rhubarb instead of blueberries. I also used ripe banana (processed together with the eggs) instead of pear. Result was a GF triumph! I had searched recipe community for rhubarb muffins - there weren’t any, but fortunately I tried your recipe. This recipe is now in my “hot list”!
Thanks for sharing your variation on the original recipe.
John Clark
Independent Consultant (WA)
Yummy muffins. I used mashed banana instead of the pear and next time I think I will try adding it in at the same time as the buttermilk.
Very nice! I used mashed banana instead of pear together with frozen rasberries, TM butter that I had already added salt to, so therefore omitted the added salt in the recipe, and used the buttermik made from the butter (about half). And normal self raising flour. Very light and fluffy.
Very nice. I love the crunch that is formed on the top of the muffin. I didn't read the recipe properly when it mentioned to butter the silicone pan, :O so my muffins stuck. Oh well, they'll make a yummy dessert tonight with cream and icecream.
Correct, "cream" is also a verb used to describe the action of mixing the butter and sugar
that is what you need to do here.
The instructions say to add cream with the butter but cream is not listed as an ingredient and there is no amount specified.
Beautiful. Great recipe. Thank you
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