gluten-free vanilla and chocolate muffins

Looking for the perfect gluten-free muffin recipe? By combining durramjöl, tapioca flour and bovetemjöl, you get muffins that turn out just as soft and moist as you want them to be. Here we offer two variations based on the same flour mix: light vanilla muffins and hearty chocolate muffins with a creamy nougat filling. Perfect for fika, parties or whenever you want to treat yourself to something extra good.

Ingredients

Flour mix:

• 100 g da Carla durramjöl (50 %)
• 60 g da Carla tapioca flour (30 %)
• 40 g da Carla bovetemjöl (20 %)
• 2 tsk baking powder
• 1 krm salt

Gluten-free vanilla muffins:

• Base mix (as above)
• 2 st eggs (room temperature)
• 150 g caster sugar
• 1.5 dl rapeseed oil or melted butter
• 1 dl milk or a plant-based drink
• 1 tsk vanilla powder (real)

Gluten-free chocolate muffins with hidden nougat:

Base mix (as above)

• 2 msk cocoa (good quality)
• 2 st eggs (room temperature)
• 140 g caster sugar
• 1.5 dl rapeseed oil or melted butter
• 1 dl milk or a plant-based drink
• 8–10 tsk daCarla Nougatkräm (for filling)

How to make it

• Set the oven to 175 °C (top/bottom heat) and place muffin cases in a muffin tray for the most even result. Mix the flour mix with baking powder, salt (and cocoa for the chocolate variation) in a bowl.
• In another bowl, whisk the eggs and sugar until pale and light and fluffy. Add the fat, milk and vanilla to the whisked egg and stir gently.
• Fold in the dry ingredients and stir only just until the batter has come together – avoid overworking it.
• For the vanilla muffins, distribute the batter evenly in the cases to about ¾.
• For the chocolate muffins, fill the cases halfway, dollop a teaspoon of Nougatkräm in the centre of each and cover with the rest of the batter.
• Bake in the middle of the oven for 18–22 minutes until the muffins have a nice colour and a skewer comes out dry.
• Let them rest in the tray for 5 minutes before lifting them out, so the texture has time to set properly.