gluten-free vanilla and chocolate muffins

Looking for the perfect gluten-free muffin recipe? By combining durra flour, tapioca flour and bovete flour, you get muffins that turn out just as soft and moist as you want them to be. Here we're sharing two variations based on the same flour mix: light and airy vanilla muffins and hearty chocolate muffins with a creamy nougat filling. Perfect for coffee time, parties, or whenever you fancy a little treat.

Ingredients

Flour mix:

• 100 g da Carla Durramjöl (50 %)
• 60 g da Carla Tapiokamjöl (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 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 plant-based drink
• 8–10 tsk da Carla Nougatkräm (for filling)

Here's how

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