Gluten Free Courgette, Blueberry & Lemon Muffins [Guest Blog Post]

Well, I thought I’d start yet another little feature on my blog; guest blog posts!

So to kick start my first guest blog post, I asked my dear bestie PB (aka @SpamellaB from the amazing Studentcooking.tv)  if she’d write me up one of her gluten free/wheat free recipes as she told me she was a dab hand when it came to baking and cooking gluten free! So like the trooper she is, she came up with a super healthy muffin made from courgette, blueberry and lemon!

“Hola, my name is Pam (aka @SpamellaB on the Twitter, or as Saara affectionately calls me, PB) and this is my Guest Blog, as promised! Funnily enough, me and SGA (as I call Mrs Gluten Free Student Cookbook) met through Twitter a long while ago due to our inability to eat gluten/wheat – we bonded over the pain and suffering of not being able to eat certain things, as well as sharing gluten-free tips. We quickly became really good mates, messaging each other as we were both going through life dramas…then I went to stay with SGA and her lovely half in Manchester and it’s been a beautiful romance ever since! Haha :)”

“I’m what you would describe as a bit of a mental health and fitness freak, and I love to cook (and bake, when I get chance!). This weekend, after about 2 months of living the crazy life and not having a minute to breathe, I finally got round to some (healthy, of course!) wheat-free baking – I love experimenting, so here’s my very own made-up recipe! And trust me, these bad boys are to die for!! Enjoy :)”

PB’s Courgette, Blueberry & Lemon Muffins

 

Makes: 8-10 muffins * Ready in about 30 mins * Super-healthy and guilt-free!

 

Ingredients:

  • 2 Lemons (grated zest)
  • 3 Eggs
  • 150g Fruit Sugar (it’s healthier than normal!)
  • 250g Courgette (grated)
  • 150g Flour (I used Dove’s Farm Wheat-Free Plain White)
  • 150g Ground Almonds
  • 2 teaspoons of Baking Powder
  • 150g Blueberries

Method:

 

  1. Preheat oven to 200 degrees and grease your muffin tins (about 8-10). Put the flour, ground almonds and baking powder in a bowl.
  2. In another large glass bowl beat the eggs and fruit sugar with an electric whisk for 3-5 mins until pale and creamy. 
  3. Add the grated courgette and lemon zest . Use a spatula to beat in the flour, ground almonds and baking powder – work quickly! 
  4. Add the blueberries and mix well (but don’t over mix!) – it’ll be quite stiff  [that’s what she said! – sorry Pam ;)] but don’t worry. 
  5. Spoon into muffin tins and bake in the over for about 15 mins until cooked and golden brown. Now stuff your face – guilt-free! 😉  

 

2 comments

  1. Mmmm, just made these and they are yummy.
    Only had 2 eggs (and too cold to venture outside!) so scaled down recipe by 2/3rds. My quantities made 7 muffins. I cooked for 20 mins (maybe my oven is a little cooler than it states?), and I wasn’t sure at first if they were cooked, but when cooled and tested they were.
    This is my most successful GF baking yet – the texture is like proper cake, yay 🙂

  2. These are amazing! Please please please can you give me some more healthy recipes as I’m trying to lose weight but I have a sweet tooth and can’t stop eating that bloody gorgeous choc tray bake. Thanks in advance

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