Steps to Make Quick Vickys Summer Berry Muffins, GF DF EF SF NF
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We hope you got insight from reading it, now let’s go back to vickys summer berry muffins, gf df ef sf nf recipe. You can have vickys summer berry muffins, gf df ef sf nf using 10 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Vickys Summer Berry Muffins, GF DF EF SF NF:
- Take 100 g of sugar (1/2 cup) plus 2 tbsp separate.
- Take 160 ml of coconut milk (1 & 1/3 cups).
- Use 100 ml of melted gold foil block Stork marg (1/2 cup less 1 tbsp).
- You need 1 tbsp of milled flaxseed / linseed.
- Use 1 tbsp of apple cider vinegar.
- Use 1/2 tbsp of vanilla extract.
- Provide 160 g of gluten-free / plain flour (1 & 1/3 cups).
- Get 1/8 tsp of xanthan gum if using GF flour.
- Use 1 tsp of bicarb of soda / baking soda.
- Provide 120 g of frozen mixed berries (1 cup).
Instructions to make Vickys Summer Berry Muffins, GF DF EF SF NF:
- Preheat the oven to gas 4 / 180C / 350F and line a 6 hole muffin tin with paper liners.
- In a jug, mix the first amount of sugar and melted Stork together until dissolving, then stir in the milk, flaxseed, vinegar and vanilla. Let sit for 5 minutes.
- Mix the flour, xanthan gum if using and bicarb together in a bowl.
- Make a well in the middle of the flour mix then pour in the liquid, stirring until just combined. The mixture will be quite thick.
- Add in the frozen berries and stir until coated.
- Divide the mixture equally between the paper cases then sprinkle the remaining 2 tbsp sugar on top.
- Bake for 25 – 30 minutes until lightly golden on top and firm to the touch.
- Let cool in the tin on a wire rack.
- Will keep for 2 days but best eaten fresh.
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