YOU Gluten Free - - Bakes & Treats -

These fruity muffins are packed with flavour and will make a lovely lunch­box treat.


6-12 muffins Prepa­ra­tion time: 20 min­utes Bak­ing time: 30-35 min­utes

375 ml (1½ c) car­rots, finely grated 250 ml (1 c) ap­ple purée 125 ml (½ c) cran­ber­ries 125 ml (½ c) plain yo­ghurt 60 ml (¼ c) oil 160 ml (²⁄₃ c) sugar 160 ml (²⁄₃ c) des­ic­cated co­conut 80 ml (¹⁄₃ c) seed mix 500 ml (2 c) gluten-free flour mix 10 ml (2 t) bi­car­bon­ate of soda 10 ml (2 t) ground cin­na­mon pinch of salt but­ter, honey and goat’s cheese to serve

1 Pre­heat the oven to 180 °C and grease a muf­fin tin with 6 or 12 hol­lows. 2 Mix to­gether the car­rots, ap­ple purée, cran­ber­ries, yo­ghurt and oil. 3 Mix to­gether the sugar, co­conut, seed mix, gluten-free flour, bi­car­bon­ate of soda, cin­na­mon and salt. 4 Add the flour mix to the car­rot mix­ture and stir un­til well com­bined. 5 Di­vide the bat­ter among the muf­fin hol­lows. Bake for 30-35 min­utes or un­til done. 6 Serve the muffins with but­ter, honey and goat’s cheese.

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