This surprisingly light gluten free muffin is so easy to make it will soon become a family favourite. Having all the goodness of natural ingredients, perfect for vegetarians, paleo diets (please note the variations) and health conscious families, these muffins are not only delicious but a delight to eat. Add vanilla mascarpone or a cream cheese icing, topped with your favourite muesli and seasonal berries – now you have the perfect balance of a light and healthy quick snack.
Serves: Makes 36 mini muffins, 12 – 16 larger muffins
Schweigen IN. suggestions:
This cake works well as a snack bar or as muffins. Because of the smaller volume, cooking time is cut down to approx. 20 minutes.
Ice muffins, bars or cake with a spreadable cream cheese, icing sugar and vanilla essence mixture (made to your taste) and top with your favourite muesli or granola mix. Add some raspberries for a pop of colour.
Gluten Free or Paleo Inspired Variations:
Gluten Free: Substitute your favourite gluten free flour for the plain flour
Paleo Inspired: Try using a mixture of Almond Meal, Tapioca Flour and Baking Powder instead of your flours. (175 g Almond Meal, 150g Tapioca flour and 1 teaspoon of baking powder) Your cake/muffins will be light and fluffy with the extra baking powder.
Paleo: Instead of using brown sugar to make this recipe, try adding 10 medjool dates with some maple syrup (to taste). Use the above paleo inspired changes to complete recipe.