These simple gluten-free muffins are full to bursting with crunchy amaretti biscuits and creamy Greek yogurt for a light-textured sponge. Perfect with a cuppa
Prep:15 mins
makes 12
110ml vegetable oil110g golden caster sugar2 eggs2 tbsp Greek yogurt, plus extra to serve25ml espresso or strong coffee110g ground almonds60g rice flour1 tsp gluten-free baking powder4 soft, gluten-free amaretti biscuits, broken up50g flaked almonds
STEP 1Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.STEP 2Whisk the oil, sugar and eggs together. Add the yogurt and espresso, then fold in the ground almonds, rice flour and baking powder. Carefully fold the broken amaretti biscuits into the mixture.STEP 3Divide the mixture between the cases (about 2 tbsp in each). Sprinkle with the flaked almonds and bake for 20-25 mins until golden on top. Serve warm with a large dollop of Greek yogurt.
