Fruity gluten-free muffins

These gluten-free, grain-free, low sugar muffins are the perfect treat.

They 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.

Serves: 6-8 muffins

Ingredients:

• 200g Almond meal or flour
• 1/2 tsp baking soda
• 1/8 tsp salt
• zest of 1 orange
• 3 eggs, whisked
• 1/4 cup coconut sugar
• 2 tbsp butter, melted
• 2 tbsp orange juice
• 1/4 cup cranberries (can use dried but they have added sugar
• 6 medium strawberries, quartered

Method:

1. Preheat oven to 180c and line a muffin tin with paper cases.
2. Combine dry ingredients and orange zest in a large bowl.
3. Mix wet ingredients into a medium bowl.
4. Stir wet ingredients into dry ingredients and fold in cranberries and strawberries.
5. Spoon into muffin cases.
6. Bake for 18 - 25 minutes, until golden brown and a toothpick comes out clean.

Written by Wendy Hay. First appeared on Stuff.co.nz.