In a bid to be healthier I bought a bag of frozen summer berries with the intent on making smoothies or a healthy cereal and yogu…more
Ingredients
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100 g sugar (1/2 cup) plus 2 tbsp separate
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160 ml coconut milk (1 & 1/3 cups)
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100 ml melted gold foil block Stork marg (1/2 cup less 1 tbsp)
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1 tbsp milled flaxseed / linseed
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1 tbsp apple cider vinegar
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1/2 tbsp vanilla extract
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160 g gluten-free / plain flour (1 & 1/3 cups)
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1/8 tsp xanthan gum if using GF flour
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1 tsp bicarb of soda / baking soda
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120 g frozen mixed berries (1 cup)
Steps
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Preheat the oven to gas 4 / 180C / 350F and line a 6 hole muffin tin with paper liners
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In a jug, mix the first amount of sugar and melted Stork together until dissolving, then stir in the milk, flaxseed, vinegar and vanilla. Let sit for 5 minutes
![Vickys Summer Berry Muffins, GF DF EF SF NF recipe step 2 photo]()
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Mix the flour, xanthan gum if using and bicarb together in a bowl
![Vickys Summer Berry Muffins, GF DF EF SF NF recipe step 3 photo]()
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Make a well in the middle of the flour mix then pour in the liquid, stirring until just combined. The mixture will be quite thick
![Vickys Summer Berry Muffins, GF DF EF SF NF recipe step 4 photo]()
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Add in the frozen berries and stir until coated
![Vickys Summer Berry Muffins, GF DF EF SF NF recipe step 5 photo]()
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Divide the mixture equally between the paper cases then sprinkle the remaining 2 tbsp sugar on top
![Vickys Summer Berry Muffins, GF DF EF SF NF recipe step 6 photo]()
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Bake for 25 – 30 minutes until lightly golden on top and firm to the touch
![Vickys Summer Berry Muffins, GF DF EF SF NF recipe step 7 photo]()
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Let cool in the tin on a wire rack
![Vickys Summer Berry Muffins, GF DF EF SF NF recipe step 8 photo]()
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Will keep for 2 days but best eaten fresh
