Ingredients
Mixture
- 150 gram raw sugar
- 80 g unsalted butter, (have you tried making your own?)
- 1 egg
- 1/2 tsp Vanilla Bean Paste
- 250 g Gluten free plain flour
- 2 tsp baking powder
- 1 tsp salt
- 120 g buttermilk, (leftover from making your own butter)
- 150 g blueberries, (fresh or frozen)
- 1/4 teaspoon xanthan gum
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
preheat oven to 180C
Place 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 egg and vanilla bean paste, mix for 10 seconds, speed 4.
Add the GF flour, baking powder, Xanthan gum, salt and buttermilk and mix for 10-20 seconds on speed 6 or until combined.
When adding the blueberries, you could add them into the bowl and stir on reverse
"Counter-clockwise operation" for 20 seconds, or if they're fresh, I would just fold through with my spatula.Spoon into the muffin trays or silicone moulds and bake 15 minutes or until starting to go golden brown on top. Let cool for a minute before cooling on a rack.
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.
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