Peach and Raspberry Muffins
- RECIPE MAKES: 12 Muffins
- PREP TIME: 10 min
- COOK TIME: 20 min
Fruity Muffins that are simple to make – what could be better?
Preheat oven to 200°C. Grease a 12-hole muffin tray with oil spray, line each hole with a patty-pan.
In a small bowl, combine water, egg replacer, and essence. Set to one side.
Using a wooden spoon, in a large bowl, stir together FATE mix, sugar, baking powder, melted butter, milk alternative, and egg replacer mixture; 2min., until well combined.
Using a spatula, transfer mixture to a 600ml (minimum) measuring jug. Divide mixture evenly across the 12 muffin holes; approx 2-3 Tbsp per pan.
Place 2 raspberries, and 2 pieces of peach, into each muffin.
Bake 18-22min., until golden brown, and firm but springy to touch.
Remove from oven, leave to stand 5min. Remove muffins from oven tray and place on a wire rack to cool. Dust with optional icing sugar.
PROTEIN FREE
- Oil spray
- 40ml water
- 1 tsp egg replacer
- 1 tsp vanilla essence
- 250g FATE low protein all purpose mix
- 130g caster sugar
- 1 tsp gluten free baking powder
- 100g melted butter
- 120ml low protein milk alternative
- 24 frozen raspberries
- 12 canned peach slices, drained, halved
- Icing sugar, optional (for dusting)
