YOU Gluten Free - - Bakes & Treats -

These tasty cho­co­late muffins are also crammed with car­rots, ap­ples and oat bran and few will no­tice.


12 muffins

MUFFINS Prepa­ra­tion time: 15 min­utes Bak­ing time: 30-40 min­utes

125 ml (½ c) gluten-free flour mix (see tip on page 8) 60 ml (¼ c) co­coa pow­der 80 ml (¹⁄₃ c) oat bran 10 ml (2 t) bak­ing pow­der 10 ml (2 t) ground cin­na­mon 2 ml (½ t) salt 100 ml oil 100 ml brown sugar 2 eggs 375 ml (1½ c) finely grated car­rots 225 g grated ap­ple 50 g dried cran­ber­ries or sul­tanas 50 g pe­can nuts, chopped


125 ml (½ c) ic­ing sugar 250 g cot­tage cheese ex­tra nuts for sprin­kling

1 Pre­heat the oven to 180 °C. Grease 12 hol­lows of a deep muf­fin tin with non­stick spray.

2 Muffins Mix the flour, co­coa pow­der, oat bran, bak­ing pow­der, cin­na­mon and salt well. 3 Beat to­gether the oil, sugar and eggs. Stir into the dry in­gre­di­ents, with the car­rots, ap­ple, cran­ber­ries (or sul­tanas) and nuts, un­til just mixed and slightly lumpy. 4 Fill the muf­fin tin hol­lows and bake for 30-40 min­utes un­til done. Leave to cool.

5 Ic­ing Mix the in­gre­di­ents and spread on the cooled muffins. Top with ex­tra nuts.

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