Easy Gluten free savoury Muffin recipe

About UK Coeliac Awareness week

Here at Honeybuns gluten free bakery we’re celebrating Coeliac UK Awareness Week with a fantastic giveaway. Just keep an eye on our social media for more details. Happily there is now so much more help out there for anyone newly diagnosed with coeliac disease. However, there is still a need to raise awareness of this serious autoimmune disease. To quote Coeliac UK’s website,

“1 in 100 people in the UK have coeliac disease, but only 36% are diagnosed. So our mission for Awareness Week 2022 is to shine a light on this misunderstood disease and get more people on the road to recovery, more quickly. You can help us raise awareness by getting involved and spreading the word at school, work, restaurants, hospitals – anywhere and everywhere you go!”

Advice on top gluten free flours

Here at the bakery we have 24 years of experience using a variety of gluten free ingredients from sorghum flour to almond flour which we are keen to share with you. For lots of helpful hints on gluten free flours, top baking tips and other free from ingredients take a look at our free, informative blogs:

Best Gluten-free flour guide

Honeybuns store cupboard ingredients

Easy sweet and savoury free from recipes

We’ve also got a plethora of sweet and savoury recipes which are all entirely free of gluten – just flick through Em’s recipes here. Most of our recipes will include ingredient swaps.

You don’t have to invest in the specific flours we use and recommend. If you prefer to stick with using an off the shelf all purpose gluten free flour like Doves, this will work just fine. We aim to present gluten free baking as fun, inclusive and delicious rather than unnecessarily stressful!

Gluten free cookies, muffins and loaf cakes

Customers frequently ask us why we don’t make muffins. We used to make lots of them back in 1998 when I was delivering home baked treats by bicycle. Those were the days!

As our business evolved we made the decision to specialise in making tray bakes and individually wrapped tray bake slices. Sadly, this resulted in us ceasing production of our gluten free muffins, cookies and loaf cakes. We always wanted to remain a hands on, relatively small independent business. By focusing on a particular product type we feel we can do this really well without spreading ourselves too thinly.

We do still have all our original free from recipes safely archived. We were able to feature them in our gluten free baking books too. The following recipe for super quick and easy muffins is from our Honeybuns All Day Cook Book and, as aforementioned, we’ve included plenty of suggestions for alternative ingredients plus handy top tips.

So let’s get down to the gluten free baking part of this blog.

Honeybuns Gluten Free Sunbeam Muffins

Sunbeam muffinsThese sweet and salty treats are ideal for picnics, packed lunch boxes, breakfast on the go or as a mid afternoon pick me up.

Recipe makes 12 muffins

Free from gluten and nuts

Baking time: 20 minutes

This recipe is so quick and easy you can get the kids set up to make them.

What gluten free ingredients will I need?

Muffin Ingredients

85g polenta

75g milled seed blend. We love Linwoods flaxseed, sunflower and pumpkin

50g sorghum flour

2 tsp gluten free baking powder

1/2tsp bicarbonate of soda

100ml rapeseed oil

100g runny honey

2 tbs milk

2 free range eggs

100g Greek yoghurt

200g diced dried apricots

140g vegetarian Feta, crumbled

Topping Ingredients

60g vegetarian Feta, crumbled

85g runny honey

20g pine nuts, toasted

100g dried apricots

Super quick and easy muffin method

Preheat the oven to 170°C

Line a 12 hole muffin pan with paper muffin cases.

Dry ingredients

Pop you flour(s) baking powder (if using) and bicarbonate in a bowl. Combine with a fork.

Wet ingredients

Place oil, honey, milk, yoghurt and eggs in another bowl and mix well with a hand held electric mixer. This should take about 1 minute.

Add the wet to the dry ingredients and mix again.

Then, using a spatula, gently fold in the feta and apricots.

Spoon the mixture into the muffin cases and top with the 60g crumbled feta. Bake for 18-20 minutes until the muffins are gently domed and springy to the touch. Leave for 2-3 minutes, then carefully turn them out onto a rack.

Drizzle each muffin with honey and sprinkle with toasted pine nuts and dried apricot.

Eat warm or leave to cool.

*These muffins freeze really well*

Can I substitute any of these ingredients?

Yes- this recipe is super versatile and we’ve road tested it with different flour combinations.

To keep things simple use 210g Doves (other brands available) self raising gluten free flour instead of the polenta, seed blend and sorghum. Then lose the gluten free baking powder but keep the bicarbonate.

We love the effect of using the sorghum, polenta and milled seeds and we have them in the bakery already. The flavour is nutty, the texture is fluffy with some chew and you benefit from all the different vitamins and minerals but we recognise that we have the luxury of already having these items in our bakery ingredients store.

Off the shelf gluten free flour blends will give good results too and help keep costs down.

You can use any vegetarian oil. Rapeseed oil is our go to as we can buy British grown which is always a big tick for us when sourcing ingredients. It is neutral in flavour and works in all our recipes. Sunflower oil would be another suggestion but due to the Ukraine troubles it is hard to get hold of at the moment. Vegetable, maize or refined coconut oil will all work fine or try a light olive oil.

Can I make these muffins dairy free?

Yes you can. You’ll need dairy free, plant based versions of the following ingredients:



-Feta alternative

If you’re like us you’ll have your own favourite dairy free brands, We love plant based plain Coyo yoghurt, oat milk (check it’s gluten free) and Green Vie Greek style block with oregano and olive oil.

Top Baking Tips:

  1. For advice on the tastiest vegan and dairy cheese alternatives try this BBC Good Food review.
  2. Make it a totally sweet recipe by dropping the feta and adding dried, sweetened cranberries instead plus the zest of one orange.
  3. Fancy a tray bake? Just double the recipe.
  4. Need a special cake to celebrate Coeliac awareness week? Check our ready made selection here.
  5. Do you need more easy vegan and dairy free recipes? Try the Honeybuns All Day Cook Book.

Comment and share what you thought of this recipe! Be sure to share this delicious recipe with a friend too! Thanks for reading!

– Emma Goss Custard

If you have any questions, do get in touch via this blog in the comments section, or via facebook, email or telephone.

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