- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Serving: Serves more than 10
Gluten Free Sweet Muffins
Who says you cannot enjoy lovely treats when you eat gluten free? These super delicious sweet muffins are exactly right for anyone who needs a little sweet treat in between meals. You can store them easily for up to 3 days and they make a great packed lunch addition. We have also made them dairy free, but you can substitute dairy butter and milk if you prefer.
Recipe Tester Feedback: "Delicious cupcake for a gluten free / dairy free option, and still fresh 2 days later!" - Kylie
No: Gluten / Dairy / Nuts
Contains: Egg
Preparation Time 5 minutes
Cooking Time 20 minutes
Makes 12
Cannot be frozen
Ingredients
- caster sugar - 220g, or less if you prefer
- vanilla - 1 tsp, extract
- eggs - 3
- dairy free spread - 125g
- self raising flour - 225g, GF
- rice flour - 40g
- soy milk - 60g
- icing sugar - for dusting, optional
Method
- Preheat the oven to 180C. Line a muffin tin with paper cases.
- If you need to make your own caster sugar, add sugar (220g) and grind Speed 9 / 3 seconds.
- Place the caster sugar (220g), vanilla (1 tsp), eggs (3), spread (125g), self raising flour (225g), rice flour (40g) and soy milk (60g) in the bowl. Combine Speed 5 / 30 seconds.
- Using a large spoon, fill the paper cases and bake in the oven for 20 minutes.
- Leave to cool on a wire cooling rack, then dust with icing sugar.
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