Gluten Free Banana & Stem Ginger Muffin Recipe
Our Head Chef, Adam Davenport from Elior UK shares his delicious and healthy recipe for gluten-free banana and stem ginger muffins.
Butter x 220 g
Sugar Caster x 220 g
Medium Egg x 5
Over Ripe Bananas x 500 g
Rice Flour x 350 g
Cornflour x 100 g
Gluten Free Baking Powder Organic x 130g
Semi-Skimmed Milk x 100 ml
Stem Ginger x 50 g
Banana Chips x 40 g
Pre- heat the oven to 180c.
1 Line the muffin tin with muffin papers.
2 Cream the butter and caster sugar until light and fluffy, gradually add the eggs.
3 Peel the bananas and mash. Gradually mix into the creamed sugar and butter mix.
4 Sift the rice flour, corn flour and gluten free baking powder together, gradually fold into the creamed mixture, finally carefully fold in the stem ginger and milk.
5 Divide equally between the muffin cases and place banana chips on top of each one, bake for approx. 20-25 minutes until well risen and golden.
6 Allow to cool, serve as required.