Jammy zinger muffins

Serves: 12 (makes 12 large or 24 minis)

Time to make: 25 mins

Ingredients

1 cup fine ground cornmeal
½ cup brown rice flour
½ cup rice flour
¾ cup sugar
2 teaspoons gluten-free baking powder
1 cup soy or rice milk (I use lite soy milk)
75g lite Olivani
1 egg
½ teaspoon guar gum (see tip)
zest of 1 lemon
1 tablespoon lemon juice
¼ cup raspberry jamjellyX
¼ cup lemon juice
¼ cup sugar

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Instructions

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1 Preheat the oven to 200°C. In a large bowl combine the flours, sugar, baking powder and guar gum. Grate in the lemon zest and set aside.

2 Melt the Olivani, stir in the soy or rice milk, the tablespoon of lemon juice and the egg. Make a well in the centre of the dry ingredients, pour in the liquids and fold together. Do not over-mix. Spoon into greased muffin pans.

3 With a teaspoon, place a dollop of raspberry jam onto the top of each muffin and bake for 18-20 minutes or until done.

4 Mix together the second measure of lemon juice and the sugar and spoon over the top of each muffin. I usually add an additional sprinkle of sugar for a bit of scrunch.

HFG tip

Guar gum is available in health food stores and Bin Inn. Guar or xanthan gum is used to support the mixture in the absence of gluten and occurs frequently in gluten-free recipes. Use either. Xanthan used in big quantities can have a laxative effect.

Nutrition Info (per serve)

Calories 191 cal

Kilojoules 800 kJ

Protein 3.1 g

Total fat 4.9 g

Saturated fat 0.8 g

Carbohydrates 42.5 g

Sugar 23.5 g

Dietary fibre 1.1 g

Sodium 110 mg

Calcium 50 mg

Iron 0.4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.