Amaretti muffins

almond amaretti baking brunch easy gluten free muffins rice flour

N/A

makes 12

Source

Ingredients

110ml vegetable oil

110g golden caster sugar

2 eggs

2 tbsp Greek yogurt , plus extra to serve

25ml espresso or strong coffee

110g ground almonds

60g rice flour

1 tsp gluten-free baking powder

4 soft, gluten-free amaretti biscuits , broken up

50g flaked almonds

Method

Heat oven to 180C/160C fan/gas 4. Line a 12-hole muffin tin with muffin cases or baking parchment squares.

Whisk 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.

Divide 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.