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Gluten free chamomile, honey and lemon muffins

honey and chamomile muffin 1000Gluten free chamomile, honey and lemon muffins: We want to show how different ingredients can be used when making gluten free muffins. I was desperately trying to think of a new muffin for some new guests and one morning while hunting for the kitchen, I came across some flavored teas.

There is a wide variety of tea available out there and I highly recommend that you try them all!

Voila! The chamomile, honey and lemon gluten free muffin was invented and here’s how I did it:

Makes 7-8 large muffin

Dry ingredients: 
  • 60 grams (2 ounces) of potato starch
  • 60 grams (2 ounces) of tapioca flour
  • 80 grams (3 ounces) of rice flour
  • 1/2 teaspoon salt
  • 15 grams (3 teaspoons) of baking powder
  • 2 g (1/2 teaspoon) of xanthan gum
  • 134 gr (5 ounces) sugar


Wet ingredients: Using a measuring jug, add the ingredients in this order. In my experience eggs are not always the same size and may slightly change the final version so I want you to arrive at 300 mls (1 1/4 cups) of wet ingredients so that the final preparation is always the same.
  • 2 medium eggs
  • 100 ml (0.4 cup) vegetable oil
  • 100 ml (0.4 cup) of yoghurt
  • 1 teaspoon pure vanilla extract
Flavors 
  • 1 tea bag of chamomile, chamomile opened to remove the
  • 1 lemon, zest and juice
  • 1 tbsp honey
  1. Preheat the oven to 185C / 370F.
  2. Mix all the dry ingredients in a bowl with the lemon zest and chamomile.
  3. In a measuring jug, gently mix all the wet ingredients with the lemon juice and honey with a fork for 30 seconds.
  4. Then pour the wet ingredients into the bowl of dry ingredients and stir gently down for 1-2 minutes. If you mix the batter too much, you will notice that it will have the consistency of glue. If this happens your muffins will also have the consistency of glue. Therefore, carefully fold the batter to combine. Do not worry if the mixture is not homogeneous.
  5. Add a little ‘milk or flour if necessary. An extra 2 tablespoon of flour or milk will make no difference to the results.
  6. Fill the muffin cups two-thirds of the container.
  7. Place the pan in the center of the oven for 17-18 minutes. To check the cooking time, slide a toothpick into one of the muffins and if it comes out dry, the muffins are ready.
  8. Remove from the oven and allow to cool to room temperature before serving.

Published by thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

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