Vickys Summer Berry Muffins, GF DF EF SF NF

Vickys Summer Berry Muffins, GF DF EF SF NF

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


6 servings

  1. 100 g sugar (1/2 cup) plus 2 tbsp separate

  2. 160 ml coconut milk (1 & 1/3 cups)

  3. 100 ml melted gold foil block Stork marg (1/2 cup less 1 tbsp)

  4. 1 tbsp milled flaxseed / linseed

  5. 1 tbsp apple cider vinegar

  6. 1/2 tbsp vanilla extract

  7. 160 g gluten-free / plain flour (1 & 1/3 cups)

  8. 1/8 tsp xanthan gum if using GF flour

  9. 1 tsp bicarb of soda / baking soda

  10. 120 g frozen mixed berries (1 cup)


  1. Preheat the oven to gas 4 / 180C / 350F and line a 6 hole muffin tin with paper liners

  2. 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

  3. Mix the flour, xanthan gum if using and bicarb together in a bowl

  4. 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

  5. Add in the frozen berries and stir until coated

  6. Divide the mixture equally between the paper cases then sprinkle the remaining 2 tbsp sugar on top

  7. Bake for 25 – 30 minutes until lightly golden on top and firm to the touch

  8. Let cool in the tin on a wire rack

  9. Will keep for 2 days but best eaten fresh

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