Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Hot Cross Muffins Gluten Free Recipe
    Lost? Site Map

    Hot Cross Muffins Gluten Free

    Hot Cross Muffins Gluten Free. Photo by Chrissyo

    1/1 Photo of Hot Cross Muffins Gluten Free

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    Chrissyo's Note:

    Victoria Throp for Coeliac Awareness week in Australia.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    Muffins

    Units: US | Metric

    Directions:

    1. 1
      Pre-heat oven to 180°C.
    2. 2
      In a medium mixing bowl combine rice flour mix, baking powder, bicarb soda, salt, mixed spice, xanthan gum and sugar.
    3. 3
      Add canola oil, eggs, applesauce and vanilla, stirring just until combined.
    4. 4
      Lightly fold in peel, currants or sultanas and chopped fruit.
    5. 5
      Spoon into 12-hole muffin pan either greased or lined with muffin papers.
    6. 6
      Bake for 20-25 minutes or until starting to brown and are firm to the touch when pressed.
    7. 7
      Makes 10 to 12 muffins.
    8. 8
      Note: * GlutenFree Flour Mix- in a container with a lid, combine 2 cups white rice flour, 2/3 cup potato flour and 1/3 cup arrowroot.
    9. 9
      This quantity makes 3 cups.
    10. 10
      Note: ** or use ½ teaspoon cinnamon, ¼ teaspoon nutmeg or mace and 1/8 teaspoon cloves.
    11. 11
      Notes: Xanthan gum can be purchased from the health food section of selected supermarkets and many health food stores.
    12. 12
      Xanthan gum stops crumbling in baked goods.
    13. 13
      Disposable foil muffin liners work better than paper ones.
    14. 14
      Arrowroot can be purchased from any supermarket.
    15. 15
      Potato flour can be purchased from the health food section of selected supermarkets and health food stores.

    Ratings & Reviews:

    • on October 26, 2006

      45

      Quite a bit of preparation before baking, but well worth the effort. I had 44 women at home for Pink Breakfast, and had to fight to keep some of these muffins for the coeliac guests! I adapted the fruit content, so it was not really "Hot Cross" muffins, but "Fruit Muffins" - very tasty, and moist.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Hot Cross Muffins Gluten Free

    Serving Size: 1 (544 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 149.7
     
    Calories from Fat 107
    71%
    Total Fat 11.8 g
    18%
    Saturated Fat 1.1 g
    5%
    Cholesterol 37.2 mg
    12%
    Sodium 194.2 mg
    8%
    Total Carbohydrate 10.1 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 9.4 g
    37%
    Protein 1.4 g
    2%

    The following items or measurements are not included:

    gluten-free flour

    gluten free baking powder

    mixed spice

    xanthan gum

    mixed peel

    glace fruit

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites