muffin heaven at cherry leaf cafe or make your own

The Muffin, the ultimate Muffin, the one my family ask me to make for birthdays, the one I have with my morning (and afternoon) coffee, the one I sometimes sneak for breakfast, lunch, dinner or late night snack. The gluten free one, that even die hard gluten munchers, such as my husband, don’t realise is ‘free from’ as it tastes so heavenly and comes in so many variations.

Today I’m making white chocolate and raspberry Muffins which seems to be a favourite with the Cherry Leaf customers. My personal favourite was a caramelised pear and milk chocolate one I created last autumn. Warming, autumnal and sweet with a dash of cinnamon, absolute bliss.
Another winner is the Caramac muffin ( see our cake page ), who knew so many people missed this obviously underrated chocolate bar from their youth and would go totally crazy for a delightful little Muffin with Caramac baked in the centre and sticking out of the top?!

So enough procrastinating, here’s the muffin recipe!

  • 250 grams gluten free self raising flour
  • 250 grams sugar
  • 250 grams spread – we use dairy free spread
  • 2 large eggs
  • 1 ripe mashed banana
  • 2 teaspoons of baking powder
  • 1 teaspoon of xanthum gum

This is in fact the easiest bake, if you’re not too confident in the kitchen this is a great place to start, you can literally chuck all the ingredients in a mixer for a few minutes then spoon out into your Muffin tin. Our tins at Cherry Leaf are pretty massive resulting in those delicious, decadent and lunch replacing sized muffins and this recipe makes six. However you can easily make about 16 mini muffins instead.

The key to these is to use your imagination, you can basically add any ingredient or flavour to suit your mood. Fresh berries, chocolate chips, caramel, granola, peanut butter, lemon the list goes on and on.

Well my white chocolate and raspberries Muffins have just come out of the oven and are being decorated as I type, they smell amazing and we already have a customer waiting for one so I’d better go. Have fun creating, be imaginative and let me know the great flavour combinations you come up with!