Makes 9 servings
Peanut butter and sweet red grapes are a winning combination in this gluten-free muffin recipe. Serve alongside fresh grapes for breakfast or pop into the kids’ lunchbox for a sweet surprise.
Ingredients
-
2 1/2 cups gluten-free flour
-
1 1/2 tsp baking powder
-
1/2 tsp table salt
-
1/2 tsp baking soda
-
2/3 cup sugar
-
8 tbsp olive oil
-
2 large eggs
-
1 cup Greek yogurt
-
1 1/2 cups milk
-
Crunchy peanut butter
-
1 cup red seedless grapes (frozen is fine)
-
Directions
- Preheat the oven to 350 degrees. Grease a muffin tin or line the cups with paper liners.
- Mix flour, baking powder, baking soda, sugar and salt in a large bowl. Set aside.
- In a medium bowl, combine olive oil, Greek yogurt and milk. Beat the eggs in slowly, one at a time.
- Add the dry ingredients to the wet and gently fold together until just combined. Add the grapes, folding them into the batter with a spatula.
- Spoon the batter into the prepared muffin tin, filling each liner 3/4 full. Place a spoonful of peanut butter into the center of each muffin. Bake for 25 minutes, or until lightly golden and springy when touched.
- Remove from the oven and place on a cooling rack for 5-10 minutes.
- Sprinkle with powdered sugar and serve warm or at room temperature.