Vickys Summer Berry Muffins, GF DF EF SF NF
Vickys Summer Berry Muffins, GF DF EF SF NF

Hey everyone, it’s Brad, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, vickys summer berry muffins, gf df ef sf nf. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Vickys Summer Berry Muffins, GF DF EF SF NF is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It’s enjoyed by millions every day. Vickys Summer Berry Muffins, GF DF EF SF NF is something which I’ve loved my whole life. They are nice and they look wonderful.

To get started with this particular recipe, we must first prepare a few ingredients. You can have vickys summer berry muffins, gf df ef sf nf using 10 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make Vickys Summer Berry Muffins, GF DF EF SF NF:
  1. Make ready 100 g sugar (1/2 cup) plus 2 tbsp separate
  2. Make ready 160 ml coconut milk (1 & 1/3 cups)
  3. Take 100 ml melted gold foil block Stork marg (1/2 cup less 1 tbsp)
  4. Get 1 tbsp milled flaxseed / linseed
  5. Make ready 1 tbsp apple cider vinegar
  6. Get 1/2 tbsp vanilla extract
  7. Take 160 g gluten-free / plain flour (1 & 1/3 cups)
  8. Make ready 1/8 tsp xanthan gum if using GF flour
  9. Take 1 tsp bicarb of soda / baking soda
  10. Take 120 g frozen mixed berries (1 cup)
Steps to make Vickys Summer Berry Muffins, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 6 hole muffin tin with paper liners
  2. 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
  3. Mix the flour, xanthan gum if using and bicarb together in a bowl
  4. 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
  5. Add in the frozen berries and stir until coated
  6. Divide the mixture equally between the paper cases then sprinkle the remaining 2 tbsp sugar on top
  7. Bake for 25 - 30 minutes until lightly golden on top and firm to the touch
  8. Let cool in the tin on a wire rack
  9. Will keep for 2 days but best eaten fresh

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