- 0:20 Prep
- 0:25 Cook
- Makes 12
- Capable cooks
Pack these tasty muffins in your picnic basket. They are gluten and dairy-free so everyone can eat them.
Ingredients
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Light olive oil, to grease
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3 eggs
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1 x 120g can apple puree
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160ml (2/3 cup) soy milk or rice milk
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80ml (1/3 cup) honey
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80ml (1/3 cup) light olive oil
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1 medium (about 150g) red apple, cored, peeled, finely chopped
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1/3 cup frozen or fresh blueberries
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200g (1 1/2 cups) Orgran gluten and wheat-free self-raising flour
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175g (1 1/2 cups) gluten-free soy compound
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1 teaspoon ground cinnamon
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Pure icing sugar, to dust
Method
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Step 1Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with oil to grease.
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Step 2Whisk together the eggs, apple puree, milk, honey and oil in a bowl until combined. Add the apple and blueberries and stir to combine.
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Step 3Sift the flour, soy compound and cinnamon over the apple mixture and stir until just combined.
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Step 4Spoon among prepared pans. Bake in oven for 20-25 minutes or until a skewer inserted into centres comes out clean. Turn onto a wire rack. Dust with icing sugar to serve
- High protein
- Low kilojoule
- Lower gi
Nutrition
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880 kj
Energy
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9g
Fat Total
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1.5g
Saturated Fat
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2g
Fibre
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6g
Protein
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26g
Carbs (total)
All nutrition values are per serve
- Author: Jan Purser
- Image credit: Ben Dearnley
- Publication: Australian Good Taste
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