Allergy free mixed berry muffins recipe

Ingredients

• 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

Method

• 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.

Note

• 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.