“I am going to bake some muffins” I announced last night. There was a stunned silence followed by a delighted and slightly incredulous “Really? That’s fantastic” from my husband. “Yep and they are going to be gluten and dairy free” I replied. “Excellent, sounds delicious” he muttered through gritted teeth with much less excitement.
But I showed him!
These little beauties really are delicious, and so quick to make. Muffins have always been something I avoided baking, especially fruit muffins as catering to dairy free diets and now gluten free as well seemed a bit tricky. Add to that the fact that the only person in the family who doesn’t have a food allergy has a hatred of cooked fruit, and it all seemed to hard.
However yesteday as I was cleaning out my desperately in need of a throw out fridge I found a jar of applesauce. Eureka!
With a bit of trepidation in spite of my bravado I started concocting. And here is the result – really tasty gluten free, dairy free and chunky cooked fruit free muffins. Enjoy.
You will need
2 cups gluten free flour
3 tsp cinnamon
1 tsp baking soda
3/4 cup soy or almond milk. (I used soy)
1/2 cup Applesauce
1/3 cup Maple syrup
1/4 cup golden syrup
1 egg. ( I made this for my children who are not vegan. You could of course use an egg replacer to veganise)
1. Mix your dry ingredients into a bowl
2. Mix your wet ingredients into a seperate bowl
3. Add the wet ingredients into the dry ingredients and mix well. I like to leave the batter a tiny bit lumpy.
4.Grease a muffin tray. (I used vegan spread )
5. Dollop (my favourite word) your mixture into the muffin tray
Bake at 170 degrees celcius for 20 mins
6. Gloat because your muffins are dairy free, gluten free and really tasty.
Question: What is your favourite gluten and dairy free baking recipe. Do send a link if you have one.