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Peach and Raspberry Muffins
- RECIPE MAKES: 12 Muffins
- PREP TIME: 5 min
- COOK TIME: 25 min
Method
Step 1
Pre-heat oven to 200°C. Grease a 12-hole muffin tray with oil spray.
Step 2
In a small bowl, combine water, egg replacer, and essence. Set to one side.
Step 3
Using a wooden spoon, in a large bowl, stir together FATE mix, sugar, baking powder, melted butter, milk alternative, and egg replacer mixture; 1-2min., until well combined.
Step 4
Using a spatula, fold in peaches and raspberries.
Step 5
Divide mixture evenly across the 12 muffin holes.
Step 6
Bake 20-25min., until golden brown, and firm but springy to touch.
Step 6
Remove from oven, leave to stand 5min. Remove muffins from oven tray and place on a wire rack to cool.
PROTEIN FREE
Ingredients
- Oil spray
- 40ml water
- 1 tsp egg replacer
- 1 tsp vanilla essence
- 250g FATE low protein all purpose mix
- 160g caster sugar
- 1 tsp gluten free baking powder
- 125g melted butter
- 150ml low protein milk alternative
- 1 cup drained canned peach slices, diced
- 1 cup fresh or frozen raspberries
- Icing sugar, optional (for dusting)
Table
