Blueberry Muffins Throw it all in
A delicious blueberry muffin recipe Gluten free and dairy free(if non dairy milk is used)
Ingredients
170g vegetable margarine / olive spread
100g caster sugar
170g gluten free flour
1/2 tsp xanthan gum
1 tsp baking powder
3 dessert spoons golden syrup
1tsp vanilla essence
3 eggs
150g blueberries
2 - 6 tbsp Milk (dairy / rice /soya / coconut) as required (add plenty to get a smooth mixture)
OPTION - Throw in 100g of raspberries in too!
.
100g caster sugar
170g gluten free flour
1/2 tsp xanthan gum
1 tsp baking powder
3 dessert spoons golden syrup
1tsp vanilla essence
3 eggs
150g blueberries
2 - 6 tbsp Milk (dairy / rice /soya / coconut) as required (add plenty to get a smooth mixture)
OPTION - Throw in 100g of raspberries in too!
.
Method
1. Preheat oven to 170°C
2. MIX ALL the ingredients together until smooth apart from the blueberries (an electric mixer is great)
Add milk if the mixture appears to thick, aim for a light fluffy mix - dont be scared! you may need more than you may think. Stiru in the blueberries
3. Put cases in muffin tin
4. Add a large tablespoon of mixture to each case
5. Bake for 20 minutes or until inserted knife comes out clean
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