Gluten-free berry muffins
Time to make: 35 mins
( Hands-on time: 10 mins )
(at time of publication)
Nutrition Info.(per serve)
- 100g reduced-fat spread
- 1/2 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
- 1/2 teaspoon baking soda
- 1/3 cup trim milk
- 1 cup frozen mixed berries
No nutrition information available for this recipe.
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.