Gluten and dairy-free muffins

Gluten and dairy-free muffins


Pack these tasty muffins in your picnic basket. They are gluten and dairy-free so everyone can eat them.

The ingredient of Gluten and dairy-free muffins

  1. Light olive oil, to grease
  2. 3 eggs
  3. 1 x 120g can apple puree
  4. 160ml (2/3 cup) soy milk or rice milk
  5. 80ml (1/3 cup) honey
  6. 80ml (1/3 cup) light olive oil
  7. 1 medium (about 150g) red apple, cored, peeled, finely chopped
  8. 1/3 cup frozen or fresh blueberries
  9. 200g (1 1/2 cups) Orgran gluten and wheat-free self-raising flour
  10. 175g (1 1/2 cups) gluten-free soy compound
  11. 1 teaspoon ground cinnamon
  12. Pure icing sugar, to dust

The instruction how to make Gluten and dairy-free muffins

  1. Preheat oven to 180u00b0C. Brush twelve 80ml (1/3-cup) capacity muffin pans with oil to grease.
  2. Whisk together the eggs, apple puree, milk, honey and oil in a bowl until combined. Add the apple and blueberries and stir to combine.
  3. Sift the flour, soy compound and cinnamon over the apple mixture and stir until just combined.
  4. Spoon among prepared pans. Bake in oven for 20-25 minutes or until a skewer inserted into centres comes out clean. Turn onto a wire rack. Dust with icing sugar to serve

Nutritions of Gluten and dairy-free muffins

calories: 210.32 calories
calories: 9 grams fat
calories: 1.5 grams saturated fat
calories: 26 grams carbohydrates
calories: 6 grams protein
calories: NutritionInformation

You may also like