Gluten-free berry muffins

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 12 (makes 12)

Time to make: 35 mins

Hands-on time: 10 mins

Ingredients

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100g reduced-fat spread

½ cup soft brown sugarlight brown cane sugarX

2 eggs, beaten

1 teaspoon vanilla essence

1 cup gluten-free baking mix

1 teaspoon gluten-free baking powder

½ teaspoon baking soda

⅓ cup skim milk

1 cup frozen mixed berries

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Instructions

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1 Preheat oven to 180°C. Line a 12-hole muffin tray with 12 paper cases.

2 In a bowl beat spread and sugar until light and fluffy. Gradually add eggs and vanilla. Add dry ingredients. Stir in milk and carefully fold in frozen berries. Do not over-mix.

3 Spoon into paper cases to 3/4 full. Bake in oven for 25 minutes or until light and springy to touch. Cool on a wire rack. Muffins may sink a little once cooled. Store for up to 2 days. Sprinkle with a little icing sugar* and garnish if preferred.

Nutrition Info (per serve)

No nutrition information available for this recipe.

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.