I got carried away making muffins this afternoon and these light fully muffins were the result. Hope you enjoy them.
2 cups Gluten Free Flour Mix (see recipe)
2 teaspoons Guar Gum
4 teaspoons Baking Powder
1/2 cup Sugar
1 cup well drained Fruit Salad
75 grams melted Butter
1 cup Soy or Rice Milk
1/2 cup cold Water
Grated Zest of a Lemon
1 teaspoon Cinnamon
2 teaspoons Sugar
25 grams butter
Sift the flour, gum, baking powder, salt and sugar into a large bowl. Drain the fruit salad to remove as much liquid as possible (I put it in the sieve and leave it to drain for at least 10 minutes). Mix the fruit salad into the dry ingredients and toss with a fork until the fruit is well coated.
Melt the first measure of butter, add the milk, eggs, water and lemon zest. Beat with a fork.
Make a well in the dry ingredients and pour in the wet ingredients. Mix enough to ensure all the flour is incorporated but don't over beat.
Spoon into 12 prepared muffin pans.
Melt the second measure of butter, add the sugar and cinnamon and mix well. Drizzle over the muffins.
Hi, my name is Carol Karl. I live in little old New Zealand. My family and I strive to live the most ‘real’ life we can – by that I mean that we eat real food, we live real lives and just generally be our most authentic selves.
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