Vickys Summer Berry Muffins, GF DF EF SF NF

Name: Vickys Summer Berry Muffins, GF DF EF SF NF
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 100 g sugar (1/2 cup) plus 2 tbsp separate; 160 ml coconut milk (1 & 1/3 cups); 100 ml melted gold foil block Stork marg (1/2 cup less 1 tbsp); 1 tbsp milled flaxseed / linseed; 1 tbsp apple cider vinegar; 1/2 tbsp vanilla extract; 160 g gluten-free / plain flour (1 & 1/3 cups); 1/8 tsp xanthan gum if using GF flour; 1 tsp bicarb of soda / baking soda; 120 g frozen mixed berries (1 cup)

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

In a bid to be healthier I bought a bag of frozen summer berries with the intent on making smoothies or a healthy cereal and yogurt topping. So that hasn't happened lol.

Vicky@Jacks Free-From Cookbook @allergyfriendlycook

Scotland

In a bid to be healthier I bought a bag of frozen summer berries with the intent on making smoothies or a healthy cereal and yogurt topping. So that hasn't happened lol.

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Ingredients

30 minutes

6 servings

100 gsugar (1/2 cup) plus 2 tbsp separate
160 mlcoconut milk (1 & 1/3 cups)
100 mlmelted gold foil block Stork marg (1/2 cup less 1 tbsp)
1 tbspmilled flaxseed / linseed
1 tbspapple cider vinegar
1/2 tbspvanilla extract
160 ggluten-free / plain flour (1 & 1/3 cups)
1/8 tspxanthan gum if using GF flour
1 tspbicarb of soda / baking soda
120 gfrozen mixed berries (1 cup)

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Steps

30 minutes

1

Preheat the oven to gas 4 / 180C / 350F and line a 6 hole muffin tin with paper liners
2

In a jug, mix the first amount of sugar and melted Stork together until dissolving, then stir in the milk, flaxseed, vinegar and vanilla. Let sit for 5 minutes
3

Mix the flour, xanthan gum if using and bicarb together in a bowl
4

Make a well in the middle of the flour mix then pour in the liquid, stirring until just combined. The mixture will be quite thick
5

Add in the frozen berries and stir until coated
6

Divide the mixture equally between the paper cases then sprinkle the remaining 2 tbsp sugar on top
7

Bake for 25 - 30 minutes until lightly golden on top and firm to the touch
8

Let cool in the tin on a wire rack
9

Will keep for 2 days but best eaten fresh

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Cooksnaps

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Vicky@Jacks Free-From Cookbook @allergyfriendlycook

on May 08, 2018 07:19

Scotland

Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!

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Vickys Summer Berry Muffins, GF DF EF SF NF

Vickys Summer Berry Muffins, GF DF EF SF NF

Ingredients

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