Who doesn’t love muffins? 😋
These muffins are not only yummy but they’re high in protein, low on saturated fat and are super easy to make – and best of all, they’re gluten & dairy-free, which means anyone can eat them!
Let’s give it a try!
What you will need (12 muffins)
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Light olive oil, to grease
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3 eggs
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1 x 120g can apple puree
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160ml (2/3 cup) soy milk or rice milk
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80ml (1/3 cup) honey
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80ml (1/3 cup) light olive oil
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1 medium (about 150g) red apple, cored, peeled, finely chopped
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200g (1 1/2 cups) Orgran gluten and wheat-free self-raising flour
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175g (1 1/2 cups) gluten-free soy compound
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1 teaspoon ground cinnamon
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Pure icing sugar, to dust
Now
1. Preheat oven to 180°C. 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 the 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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Sampled form www.taste.com.au