With the weather cooling and an abundance of juicy plums, this little gluten free recipe is a winter winner that your family will think is anything but ordinary!

Gluten Free

Makes 12

Ingredients

Dry mix

160g Anything But Ordinary Plain Flour

70g cornflour

100g hazelnut meal*

2 tsp psyllium husk powder

2 tsp baking powder

1 tsp bicarb soda

¼ tsp salt

100g rapadura sugar

75g hazelnuts* roasted and chopped

400g plums

100g figs

Wet mix

125g natural yoghurt

125g milk

80ml rice bran oil

2 eggs

1 tsp vanilla extract

1 tsp flaxmeal

100mls water

Topping

40g chopped hazelnuts + 12 whole hazelnuts*

1 Tbs rapadura sugar

½ tsp cinnamon

Method

Preheat oven to 190°C. Spray a 12 hole muffin tray with oil and place a circle of baking paper in the base of each hole.

*See notes to prepare the hazelnuts first.

Whisk the flaxmeal and water then set aside.

Place hazelnut meal in a mixing bowl then sieve in the Anything But Ordinary Plain Flour, cornflour, psyllium husk powder, baking powder, bicarb soda and salt. Add the sugar and whisk together.

Remove stones from plums and chop into pieces. Peel figs and dice. Add plums, figs and chopped hazelnuts to flour and mix through.

In a separate bowl put the yoghurt, milk, oil and eggs. Add the flaxmeal and water. Using electric beaters, whisk for a couple of minutes, then pour over the flour and fruit mix.

Stir carefully to coat everything and incorporate all the flour.

Scoop a half cup of mix into each muffin hole. They will be full to the brim if not higher.

To prepare the topping, mix chopped hazelnuts, whole hazelnuts, sugar and cinnamon.

Sprinkle one teaspoon of topping on each muffin including a whole hazelnut on each.

Bake for 35 - 40 minutes, turning half way, until browned and skewer inserted comes out clean.

Can be eaten warm from the oven or left to cool completely on a rack and removed from muffin tray once cooled by carefully running a knife around the muffin to help ease them out.

Best eaten fresh, however they can be stored in an airtight container in the fridge for a few days, or frozen for a few weeks.

Notes

*Hazelnut preparations:

100g hazelnut meal: put hazelnuts in food processor and turn into a fine meal. It’s okay if there are a few chunks of nuts but overall a ground nut texture. Set aside.

75g roast hazelnuts: roast for 5 minutes, remove from oven and rub skins off in a light towel.
Chop in food processor and set aside.

40g hazelnut topping: chop roughly for topping then to be mixed with 12 whole hazelnuts and remaining topping ingredients. Set aside.

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