Gluten-Free Blueberry & White Chocolate Muffins

makes:12
calories: 357
fat: 23g
saturated fat: 11g
carbohydrates: 31g

–        175g unsalted butter

–        60g gluten-free plain flour

–        1tsp xantham gum

–        pinch of cinnamon

–        100g ground almonds

–        225g golden caster sugar

–        60g white chocolate, grated

–        200g blueberries

–        1 tsp vanilla extract

–        6 eggs, lightly beaten

to finish:

–        1tbsp icing sugar, sieved

–        12-hole muffin tray, lined with paper cases

1.      Heat the oven to 180 Celsius or Gas Mark 4.

2.      Melt the butter in the microwave on High for 1 min 30 secs, heating more if needed.

3.      In large bowl, combine the gluten-free plain flour, xanthan gum, cinnamon, ground almonds, sugar, grated white chocolate and blueberries.

4.      Gently stir in the vanilla, eggs and melted butter, to combine.

5.      Divide the mixture between the muffin cases and bake for 30 mins or until they are well risen and firm or a cocktail stick inserted in the centre comes out clean. Cool on a wire rack. Dust the muffins with icing sugar.