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How to Make Favorite Vickys Summer Berry Muffins, GF DF EF SF NF

By Easy Recipes 09 April 2020
How to Make Favorite Vickys Summer Berry Muffins, GF DF EF SF NF
How to Make Favorite Vickys Summer Berry Muffins, GF DF EF SF NF

Hello everybody, welcome to our recipe page. Today I will show you a way to make a special dish, Vickys Summer Berry Muffins, GF DF EF SF NF. It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This will be smell and look delicious.

Vickys Summer Berry Muffins, GF DF EF SF NF Recipe. Chocolate Marshmallows Muffin Tins Best Dishes Muffin Recipes Great Recipes Cocoa Dairy Free Muffins Ice Cream. It is the perfect treat for a.

You can have Vickys Summer Berry Muffins, GF DF EF SF NF using 10 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vickys Summer Berry Muffins, GF DF EF SF NF

  1. Prepare 100 g of sugar (1/2 cup) plus 2 tbsp separate.
  2. It’s 160 ml of coconut milk (1 & 1/3 cups).
  3. It’s 100 ml of melted gold foil block Stork marg (1/2 cup less 1 tbsp).
  4. Make ready 1 tbsp of milled flaxseed / linseed.
  5. Take 1 tbsp of apple cider vinegar.
  6. Prepare 1/2 tbsp of vanilla extract.
  7. It’s 160 g of gluten-free / plain flour (1 & 1/3 cups).
  8. Make ready 1/8 tsp of xanthan gum if using GF flour.
  9. Take 1 tsp of bicarb of soda / baking soda.
  10. Make ready 120 g of frozen mixed berries (1 cup).

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Vickys Summer Berry Muffins, GF DF EF SF NF instructions

  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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