Food for the (Gluten Intolerant) Soul

Ingredients:

• 50g unsalted butter, softened
• 50-100g (¼-½ cup) brown sugar, based on sweetness preference
• 2 eggs, at room temperature
• ⅓ cup plain yogurt
• ¼ cup milk
• ¾ cup spelt flour (or gluten-free flour)
• ¾ cup rolled oats (or replace with gluten-free flour)
• ½ teaspoon bicarbonate of soda
• 1½ teaspoons baking powder
• 1 teaspoon vanilla extract

For Carrot Muffins:

• 1 cup grated carrot (about 3 large carrots)
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 50g chopped walnuts

For Blueberry Muffins:

• 100g fresh or frozen blueberries

For Chocolate Chip Muffins:

• 100g chocolate chips

Instructions:

1. Preheat the Oven: Preheat oven to 170ºC (gas mark 3-4).
2. Prepare the Batter: Using a mixer fitted with a whisk attachment, whisk together the butter and sugar for 2-3 minutes until light and creamy. Continue whisking and add the eggs one by one until well combined. Add the yogurt and milk, and mix until smooth.
3. Add Dry Ingredients: Fold in the flour, oats, bicarbonate of soda, baking powder, and vanilla extract until just combined, making sure not to over-mix.
4. Add Variations: Choose your desired muffin variation:
   • Carrot Muffins: Fold in grated carrot, cinnamon, nutmeg, and chopped walnuts.
   • Blueberry Muffins: Gently fold in the blueberries.
   • Chocolate Chip Muffins: Fold in the chocolate chips.
5. Bake: Pour the batter into a muffin tray lined with paper cases. Bake for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool and Serve: Allow the muffins to cool in the tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!