Fruity gluten-free muffins
These gluten-free, grain-free, low sugar muffins only take five minutes to mix up and pretty soon you will have a tasty muffin, or six.
They are perfect to eat as they are, or cut them in half and add a pat of butter, load up with whipped cream or, for a richer decadent taste, try a good spoonful of mascarpone cream instead.
Ingredients:
- 200g Almond meal or flour
- ½ tsp baking soda
- ⅛ tsp salt
- zest of 1 orange
- 3 eggs, whisked
- ¼ cup coconut sugar
- 2 tbsp butter, melted
- 2 tbsp orange juice
- ¼ cup cranberries (can use dried but they have added sugar)
- 6 medium strawberries, quartered
Method:
- Preheat oven to 180°C and line a muffin tin with paper cases.
- Combine dry ingredients and orange zest in a large bowl.
- Mix wet ingredients into a medium bowl.
- Stir wet ingredients into dry ingredients and fold in cranberries and strawberries.
- Spoon into muffin cases.
- Bake for 18-25 minutes, until golden brown and a toothpick comes out clean.
What’s your favourite way to eat fruit? Let us know in the comments below.
Written by Wendy Hay. First appeared on Stuff.co.nz.
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