Cherry muffins - wheat free recipe

dietary information:

wheat free yes
gluten free yes
nut free yes
dairy free no
vegetarian yes
vegan no

makes 6 large

100 g low fat spread, butter or margarine
100 g unrefined sugar
2 large eggs, beaten
200 g rice flour
2 tsp baking powder
2 tbsp desiccated coconut
5 tbsp milk
˝ tsp vanilla extract
75 g glacé cherries (regular or natural), halved
6 large paper muffin cases
conversion charts

preheat oven: 180°C, 160°C (fan oven), Gas 4

1. Line a large muffin tray with the paper cases.
2. Put the low fat spread, butter or margarine into a bowl with the sugar and beat with a wooden spoon or electric mixer until pale in colour, light and creamy.
3. Add the beaten eggs gradually, beating well between each addition. The mixture may curdle but this will correct itself when the dry ingredients are added.
4. Add the remaining ingredients except the cherries, and beat well until the mixture is smooth and well combined.
5. Gently fold in the cherries, then spoon the mixture into the muffin baking cases, each muffin case should be about 2/3 full.
6. Bake in the oven for approximately 22-25 minutes, make sure that the muffins are cooked through to the centre by inserting a skewer which should come out clean.
7. Leave to stand for 10 minutes in the baking tray and then leave to cool on a cooling rack. Only store once they are completely cold.

These muffins are delicious either hot or cold, and will keep in an airtight tin for up to two days.

If you use a smaller size muffin tray then adjust the baking time accordingly.


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