Wholemeal Apricot Muffins

‘Wholemeal’ Apricot Muffins
120g rapadura sugar
120g white rice flour
55g potato starch
40g buckwheat flour
35 teff flour
30g millet flour/meal
30g tapioca flour/starch
1 tablespoon baking powder
½ teaspoon bicarbonate soda (baking soda)
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
½ teaspoon mixed spice
½ teaspoon salt
180g sulphur free apricots
150mls almond milk or other dairy free milk of choice
140mls coconut oil, melted and cooled
125mls freshly squeezed orange juice
120g coconut yogurt
2 large eggs
© 2013 Giglets Limited / Kylie Sandover. All rights reserved. http://www.pulsetta.com
Preheat the oven to 160C and line a 12-hole muffin tin with muffin wraps.
Roughly chop the dried apricots and place in a small bowl. Next, warm the orange juice and
pour it over the apricots, before allowing the mixture to cool.
In a large bowl, sift the sugar, flours, baking powder, baking soda, xanthan gum, cinnamon,
mixed spice and salt together.
Next, warm your milk, either in the microwave or stovetop, until it’s lukewarm. Then add the
yogurt and eggs, before whisking until thoroughly combined. It is important to make sure the
dairy free milk is lukewarm, because when you add the cold yogurt to it, it will then bring it
back to about room temperature. The reason for doing this is that if you add cold liquid to
coconut oil, it will begin to solidify. You’ll then be left with small beads of hardened coconut
oil throughout your muffin batter.
Now make a well in the centre of your dry ingredients and then pour in the coconut oil,
apricots, juice and the rest of the wet ingredients. Gently mix together, so that the apricots
are evenly distributed through the batter.
Carefully spoon the mixture to the top of each muffin hole and then bake for approximately
25 minutes. They will be lovely and golden in colour.
Once they are baked, allow them to sit for about 3 minutes, before transferring them to a
wire rack to cool completely.
You can eat them immediately or, once completely cold, wrap them in plastic wrap and place
them in an airtight container and freeze.
Recipe by: The Gluten & Dairy Free Bakehouse
Note: all recipe oven temperatures shown are for a fan forced electric oven. Please refer to
the below guide to help you adjust your oven accordingly. This recipe is shown in bold.
Oven Temperatures Chart
130C = 110C fan = 250F = Gas mark 1
150C = 130C fan = 300F = Gas mark 2
160C = 140C fan = 320F = Gas mark 3
180C = 160C fan = 350F = Gas mark 4
190C = 170C fan = 375F = Gas mark 5
200C = 180C fan = 400F = Gas mark 6
220C = 200C fan = 425F = Gas mark 7
230C = 210C fan = 450F = Gas mark 8
© 2013 Giglets Limited / Kylie Sandover. All rights reserved. http://www.pulsetta.com