Name: Gluten and dairy-free muffins
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1
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) honey; 80ml (1/3 cup) light olive oil; 1 medium (about 150g) red apple, cored, peeled, finely chopped; 82.50 ml frozen or fresh blueberries; 200g (1 1/2 cups) gluten and wheat-free self-raising flour; 175g (1 1/2 cups) gluten-free soy compound; 2.50 gm ground cinnamon; Pure icing sugar, to dust

Gluten and dairy-free muffins

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Prep Time:
20 minutes

Cook Time:
25 minutes

Total Time:
45 minutes

Picnic-perfect gluten and dairy-free muffins for all to enjoy on the go.

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) honey
80ml (1/3 cup) light olive oil
1 medium (about 150g) red apple, cored, peeled, finely chopped
82.50 ml frozen or fresh blueberries
200g (1 1/2 cups) gluten and wheat-free self-raising flour
175g (1 1/2 cups) gluten-free soy compound
2.50 gm ground cinnamon
Pure icing sugar, to dust

Instructions:

Preheat your oven to 180°C. Grease twelve 80ml (1/3-cup) capacity muffin pans by brushing them with oil.
Combine eggs, apple puree, milk, honey, and oil in a bowl and whisk until smooth. Stir in the apple and blueberries until mixed well.
Sprinkle the flour, soy compound, and cinnamon over the apple mixture and gently fold until mixed.
Divide the batter evenly into the prepared pans. Bake in the oven for 20-25 minutes or until a skewer inserted into the centers comes out clean. Let cool on a wire rack, then dust with icing sugar before serving.

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