Many people I speak to who suffer from food intolerances lament that fact that they cannot enjoy some of their favourite things, particularly sweet treats. A friend of mine asked me to attempt to make a gluten free dairy free muffin that I would be happy to eat. Two words - Mission Accomplished.
1 1/2 cups gluten free SR flour (I used White Wings brand)
1 1/2 cups rice flour
1 tsp baking powder
1 cup sugar
1 cup desiccated coconut
1/2 pineapple, skin & woody center removed
1/3 cup light olive oil
1 cup soy milk
Step 2 - Chop 2/3 of the pineapple and place in a bowl. Blitz with a stick mixer. Alternatively, blend in a food processor or blender. Chop the remaining 1/3 of the pineapple into small chunks and set aside.
Step 3 - Place the coconut in a dry pan and cook over low-medium heat until lightly toasted. Or, place coconut on a piece of foil under the grill, mixing once or twice, until lightly toasted. Set aside to cool.
Step 4 - Place 2 cups pineapple puree into a large bowl along with pineapple chunks, egg, oil, milk, sugar and coconut. Stir gently until combined.
Step 5 - Place flours and baking powder into a fine sieve and sift over wet ingredients. Discard and rough or grainy particles that do not pass through the sieve. Gently fold flours through liquids.
Step 6 - 3/4 fill each muffin hole with mixture and bake for 25 minutes.