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Gluten-free berry muffins

Serves: 12 (makes 12)

Time to make: 35 mins

Hands-on time: 10 mins

Total cost: $5.40 / $0.45 per serve

(at time of publication)

Ingredients

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 trim milk
1 cup frozen mixed berries

Instructions

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: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

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