Fruit Muffins (gluten free, dairy free)
Classification
NSW: OCCASIONAL ACT: AMBER
Ingredients
Method
Preheat oven to 180°C.
Lightly coat muffin tray with canola or olive oil cooking spray.
In a large bowl, soak psyllium in the soy milk for 5 minutes.
Add in the oil and eggs and beat until blended.
Add flour, sugar and baking powder to the bowl and stir until combined. Do not over mix at this stage.
Gently fold in the fruit.
Evenly distribute mixture into muffin tin.
Bake for 25-30 minutes or until a skewer comes out clean.
Allow muffins to sit in the pan for 10-15 minutes before turning onto a wire rack to cool.
Serve warm or at room temperature.
Variations
- Swap soy milk for the same quantity of rice milk
When making 18 muffins:
- Blueberry muffins: 2 cups of blueberries
- Apple and blueberry muffins: 1 cup apple, grated (approximately 2 apples) + 1 cup blueberries
- Pear and raspberry muffins: 1 cup pear, grated or diced (approximately 2 pears) + 1 cup raspberries
- Peach and passionfruit muffins: 1½ cups peach, fresh or canned + pulp of 4 fresh passionfruit (or 3 tablespoons passionfruit pulp if canned)
Tips
- If using canned fruit such as pear or peaches, always use varieties canned in fruit juice, not in syrup. Drain and dice the fruit before folding it in at step 6.
- You can add 1 teaspoon of vanilla essence or extract for extra flavour.
Serving Size 74g
Servings 18
- Amount Per Serving
- Calories 162
- % Daily Value *
- Total Fat 7.6g12%
- Saturated Fat 0.7g4%
- Sodium 92.3mg4%
- Total Carbohydrate 20g7%
- Dietary Fiber 2.9g12%
- Sugars 8.2g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 180°C.
Lightly coat muffin tray with canola or olive oil cooking spray.
In a large bowl, soak psyllium in the soy milk for 5 minutes.
Add in the oil and eggs and beat until blended.
Add flour, sugar and baking powder to the bowl and stir until combined. Do not over mix at this stage.
Gently fold in the fruit.
Evenly distribute mixture into muffin tin.
Bake for 25-30 minutes or until a skewer comes out clean.
Allow muffins to sit in the pan for 10-15 minutes before turning onto a wire rack to cool.
Serve warm or at room temperature.
