There are many gluten free flour options these days and I'm sure it can be confusing when scouring through recipes. In our home I tend to use a mixture of buckwheat and rice flour and sometimes a little almond meal. You can easily create your own mixture using your favourite flours, or simply use a packet gluten free flour mix, which usually contains rice flour and tapioca. The amount will generally be the same from recipe to recipe, with the exception of coconut flour, I recommend using 1/3 of the amount of coconut flour as it tends to be really thirsty and will absorb your wet ingredients, leaving you with a crumby cake.
125g butter, melted and cooled
2/3 cup coconut nectar - you could also use honey, pure maple syrup, or rice syrup
1 large free range egg
6 medium plums
1 cup gluten free flour
1 tsp baking powder
pinch of salt
1 tsp cinnamon
Preheat oven to 180°
Grease a muffin tin with a little butter. I used a small muffin tray with 12 cases. Wash the plums, remove seeds and cut each into eight pieces.
In a medium bowl, mix the melted butter, coconut nectar and egg.
Add prepared plums and gently mix.
Sift flour into bowl and add remaining ingredients.
Gently fold the wet and dry mixtures together, until just combined.
3/4 fill greased muffin tin and place in the oven for 20 minutes, or until a skewer comes out clean.
Makes approx. 12 small muffins
Enjoy. x Zoe