Food & Wine
Gluten-free fruit muffins
Low in sugar, these fruity gluten-free muffins are perfect to eat plain, with butter or even with whipped cream. For a more decadent treat, try a good spoonful of mascarpone instead.
They only take five minutes to mix up and pretty soon you will have a tasty muffin or six.
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 & 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.
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This article first appeared on Stuff.co.nz
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