Cherry muffins - wheat free recipe
dietary information: | |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
| vegetarian |
|
| vegan |
|
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 |
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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