Gluten and dairy free muffins

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How to make Gluten and dairy free muffins

  • Yield : 12
  • Prep Time : 0:20
  • Cook Time : 0:25
  • Total Time : 0:45

Ingredients

  • Light olive oil, to grease
  • 3 eggs
  • 1 x 120g can apple puree
  • 160ml (2/3 cup) soy milk or rice milk
  • 80ml (1/3 cup) Capilano Light & Smooth Honey
  • 80ml (1/3 cup) light olive oil
  • 1 medium (about 150g) red apple, cored, peeled, finely chopped
  • 1/3 cup frozen or fresh blueberries
  • 200g (1 1/2 cups) Orgran gluten and wheat-free self-raising flour
  • 175g (1 1/2 cups) gluten-free soy compound
  • 1 tsp ground cinnamon
  • Pure icing sugar, to dust

Method

  • Step 1 Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with oil to grease.
  • Step 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.
  • Step 3 Sift the flour, soy compound and cinnamon over the apple mixture and stir until just combined.
  • Step 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

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