Friday, November 23, 2012

Allergy free mixed berry muffins recipe

  • 2 cups Orgran self-raising flour
  • ½ cup flaxseed
  • 2 tsps Orgran No Egg
  • ½ tsp bicarb soda
  • 1 tsp ground ginger
  • 1 cup goat’s milk
  • 2 tbsps lemon juice
  • ½ cup orange juice
  • ⅔ cup fresh or frozen mixed berries, coarsely chopped if necessary

  • Preheat oven to 180°C or 160°C fan-forced.
  • Put ten muffin cups in a large cup muffin tin.
  • Combine the flour, flaxseed, No Egg, bicarb soda and ginger in a large bowl.
  • Combine the goat’s milk and orange juice in another bowl and stir to combine.
  • Combine the flour mixture, milk mixture and berries.
  • Mix until just combined.
  • You may need to add a dash more goat’s milk or juice.
  • Spoon the muffin mixture into the prepared muffin cups. 
  • Fill the 2 remaining empty muffin pans with water for even cooking.
  • Bake for 20–25 minutes or until a skewer comes out clean when tested.

  • If you’d like you can add up to a ½ cup of sugar or use a juice concentrate but the above is the healthier version.

No comments:

Post a Comment