Gluten free berry nice muffins

Gluten free berry nice muffins are packed full of juicy raspberries and blueberries, and perfect popped in a lunchbox or enjoyed with a hot drink.

  • Prep time 15 mins
  • Cook time 30 mins
  • Servings 12

Ingredients

  • 1 1/4 cup gluten free self-raising flour
  • 1/2 tsp cinnamon
  • 1/3 cup caster sugar
  • 6 Gluten Free Weet-Bix, finely crushed
  • 1 cup frozen raspberries
  • 1 cup frozen blueberries
  • 1 egg, lightly beaten
  • 1 cup So Good Regular soy milk
  • 3 tbs lite olive oil spread, melted

 

Method

  • Sift flour and cinnamon into a large bowl.
  • Stir through sugar, crushed Gluten Free Weet-Bix and berries.
  • Combine egg, So Good Regular and lite olive oil spread.
  • Add liquid ingredients to dry ingredients, stirring gently until just combined.
  • Spoon mixture into lightly greased muffin tins.
  • Bake in a moderately hot oven, 190˚C for 30 minutes.

Nutritional information

  • Per Serve
  • Energy (kJ)
    666
  • (Cal)
    159
  • Protein (g)
    3
  • Fat (g)
    3.9
  • Saturated Fat (g)
    0.9
  • Carbohydrate (g)
    27.1
  • Sugars (g)
    8.7
  • Dietary Fibre (g)
    1.7
  • Sodium (mg)
    47
  • Potassium (mg)
    118
  • Iron (mg)
    0.5
  • Calcium (mg)
    33