Gluten-free berry muffins
(at time of publication)
- 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
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.
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