Gluten-free berry muffins
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Time to make:
35 mins, prep 10 mins, cook 25 mins
$0.57 per serve
(at time of publication)
Full ingredients list:
- 5 tablespoons (100g) reduced-fat table spread
- 1/2 cup brown sugar
- 2 eggs, beaten
- 1 teaspoon vanilla essence
- 1/2 teaspoon baking soda
- 1 teaspoon gluten-free baking powder
- 1 cup gluten-free baking mix (we used Orgran)
- 1/3 cup skim milk
- 1 cup frozen mixed berries
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line a 12-hole muffin tray with 12 paper cases.
Step 2 In a bowl, beat together spread and sugar until light and fluffy. Gradually beat in eggs and vanilla. Add dry ingredients. Stir in milk, then carefully fold in frozen berries. Do not over-mix.
Step 3 Spoon into paper cases until three-quarters full. Bake for 25 minutes, until light and springy to the touch. Cool on a wire rack. Muffins may sink a little once cooled. Dust with icing sugar and serve with berries.
Pop them in the microwave for 10 seconds to warm through and serve with a cup of something hot.
About this recipe
First published: January 2011