Blueberry Muffins
- RECIPE MAKES: 12 muffins
- PREP TIME: 10 min
- COOK TIME: 25 min
These blueberry muffins are a perfect for breakfast on the run, a mid-morning or afternoon snack, and dessert, just because you can!
See how long they last in your house... Enjoy!
Pre-heat oven to 180°C. Line a 12 hole muffin tray with patty pans or muffin cases.
Whisk together egg replacer and water in a small dish/bowl until smooth.
Place sugar and margarine into a medium sized mixing bowl. Using a wooden spoon, cream together until a smooth paste is formed.
Place baking powder, FATE mix, and egg replacer mixture into the bowl and gently stir. Add the orange juice and vanilla essence and stir well until a dough is formed.
Gently fold the blueberries into the dough.
Spoon the mixture evenly across the 12 patty pan cases. Bake 20-25min., until golden on top.
Remove from oven, and allow to cool on a wire rack.
Dust with icing sugar if desired.
STORAGE
Blueberry muffins store well in an airtight container for 2-3 days.
TOP TIP
Blueberries taste delicious matched with lemon! Try replacing the orange juice with 100ml lemon juice mixed with 100ml water and substitute the vanilla essence for lemon essence. Yummy!
- 1 tsp egg replacer
- 2 Tbsp water
- 2/3 cup firmly packed (150g) brown sugar
- 120g dairy free margarine
- 1 tsp gluten free baking powder
- 325g FATE Low Protein All-Purpose Mix
- 200ml fresh orange juice
- 2 tsp vanilla essence
- 100g fresh or frozen blueberries
- Icing sugar, for dusting, optional
