Apologies for not posting for a while, I now have a massive backlog of pictures to post, but it's been a busy few months. But I think I have finally perfected my Milk, Egg, Soya and Wheat Free muffins! One advantage of the damp summer is that the black currants in the garden have ripened more gradually than normal (usually, they all ripen and fall of the bush in the space of the week we are on holiday!) allowing us to make several batches of these. The first few batches got eaten pretty quickly, but I did eventually manage to freeze some. They defrost really well and are a handy packed lunch or picnic standby to have around
2 cups Gluten free bread flour (I used Dove's Farm, you might need to adjust the fluid for a different mix)
1/2 cup sugar (I used golden caster sugar, but any would work)
4 tsp baking powder
8 tbsp olive oil (or any other vegetable oil)
2 tsp Ener-G egg replacer*
1 cup plus 4 tbsp Oat milk (or other milk substitute)
1 tsp vanilla paste (or extract)
Fruit:
The basic recipe would work with any fruit but for these I used some black currants from the garden and some frozen raspberries (slightly crushed while still hard), probably about 3/4 to 1 cup full, but I didn't measure.
Mix flour, sugar, egg replacer and baking powder together in a large bowl. *I've just come back from Mother-in-law's house, she made these very successfully without egg replacer, so if you don't have any, don't be put off trying them.
Mix milk substitute, vanilla and oil in a jug or bowl.
Pour into dry ingredients and mix until almost combined.
Add the fruit and continue to mix lightly - do not over mix or they will be tough.
Spoon into greased muffin tin, fill almost to the top.
(optional, sprinkle on a little sugar to form a crust on top)
Bake for 30 mins until risen and golden brown.
Remove from tin to cool, or they will go soggy on the bottom.
No comments:
Post a Comment