So Halloween’s well and truly behind us, and the fireworks have all gone. We’re looking forward into that chilly November, my favourite time to bake. Between the (ridiculously early) Christmas parties and events, there’s something peaceful and calming about grabbing some ingredients, and throwing them together to produce a treat.
I love Nutella. There, I’ve said it. No shame. I know I’m not a child, but there’s something so delightfully satisfying in it’s nutty, chocolatey goo. And yes, I’ve eaten it off a spoon, straight from the jar on occasion. So bad, so good.
|Gooey, dense Nutella-filled, cinnamon and orange muffins. You need these…|
I also love cinnamon. It’s a spice that signals the start of Autumn and Winter to me. The mere smell of it conjours up images of a roaring log fire, mugs of mulled wine and frosty, clear night skies. Any excuse to add it into a recipe at this time of year, and I’m there. Of course, it’s also very Christmassy, isn’t it? I know it’s too early but…
The lovely Mike from The Bearded Bakery shared his original (and great) recipe for these muffins on his blog. I looked, I swooned. I wanted these muffins. I wanted them now, dammit. But alas, I cannot eat wheat. So, what’s a gal to do? Well, have a go at making a gluten free version of these treats, keeping fingers and toes crossed they don’t end up like rubbery smeg pellets!
Guess what? The adjustments only went and worked, didn’t they. Okay, granted, it’s not quite perfect, yet. There’s some slight tweaks needed – the rise wasn’t quite as good as I’d liked. But the result was a light, cinnamon, spiked-with-orange muffin, with a dense, gooey Nutella middle. NICE.
Fancy a go?
Try the original recipe at The Bearded Bakery or have a go at my slightly different, gluten free version here:
Ingredients – makes 6 muffins
- 75g unsalted butter – softened to room temp
- 100g golden caster sugar
- 1 large egg
- 1 teaspoon orange flavouring
- 120ml milk
- 190g Gluten Free self raising flour (I used Dove’s Farm)
- 1 teaspoon Xantham Gum
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 8 teaspoons Nutella
For the cinnamon sugar topping:
- 50g demerara sugar
- 2 teaspoons cinnamon
- 45g unsalted butter
- Preheat oven to 220ºc / gas mark 6. Line a muffin tin with cases (or grease it if you’re going without)
- Cream the sugar and butter together using an electric whisk on medium.
- Add the egg, mix in in well.
- Add a tablespoon or two of the flour, mix.
- Add the milk and orange extract/flavouring and mix well.
- Add the remaining flour, cinnamon, nutmeg, salt and Xanthan Gum – gently mix in with a wooden spoon – don’t overdo it!
- Put a tablespoon of the mixture in each of the 6 muffin cases
- Add a good dollop of Nutella on top of these
- Top up with the remaining batter mix
- Bake at Gas Mark 6 / 220º for 5 mins, then reduce temperature to 175º (about Gas Mark 4) and bake for another 17 minutes. Keep an eye on them, they may need a little longer.
- When cooked, remove and cool in the tin for a few minutes, meanwhile make the cinnamon sugar topping…
- Melt the butter in a pan over a low heat. Mix the sugar and cinnamon together.
- Take the muffins one at a time and dip the top into the melted butter, then into the sugar/cinnamon mix to give it a lovely topping.
- Cool the muffins on a rack – then eat. Gleefully.