Muffins

Wheat Free Yes (if you use Spelt flour then No)
Gluten Free Yes (if you use Spelt flour then No)

Ingredients
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Sift together:
2 cups gluten free plain flour (I use spelt flour, but my wheat intolerance is not affected by it)
1tsp xanthan gum
3 1/2 tsp gluten-free baking powder
1/2 tsp salt
1/2 cup brown sugar

Beat together:
1 egg
1 1/4 cup milk
1/4 cup olive oil

1 cup of extras (this list is extensive but I have so far tried):
blueberries
raspberries
choc chunks
fudge chopped into small bites (lovely and gooey when they melt)

all are delish!

Method
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1. Add the wet ingredients to the dry ingredients. The trick with muffins is not to overmix. Stir until only combined (batter will be lumpy)
2. Add 'extras'
3. Fill muffin cases (makes about 10 large ones). To make good quality muffins it is best to sit paper cases into a muffin tin.
4. Cook in oven for approx 20mins at 170oC
5. Enjoy warm!

Note - Can be frozen and reheated in the microwave.

Verdict
Jerry (age 12) 10/10
Craig (age 10) 10/10
Alistair (age 8) 10/10