Vickys Summer Berry Muffins, GF DF EF SF NF
Vickys Summer Berry Muffins, GF DF EF SF NF

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, vickys summer berry muffins, gf df ef sf nf. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Vickys Summer Berry Muffins, GF DF EF SF NF is one of the most well liked of recent trending meals in the world. It is easy, it’s quick, it tastes yummy. It’s appreciated by millions daily. Vickys Summer Berry Muffins, GF DF EF SF NF is something which I have loved my whole life. They are fine and they look wonderful.

To get started with this recipe, we must first prepare a few components. You can have vickys summer berry muffins, gf df ef sf nf using 10 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Vickys Summer Berry Muffins, GF DF EF SF NF:
  1. Take 100 g sugar (1/2 cup) plus 2 tbsp separate
  2. Make ready 160 ml coconut milk (1 & 1/3 cups)
  3. Make ready 100 ml melted gold foil block Stork marg (1/2 cup less 1 tbsp)
  4. Take 1 tbsp milled flaxseed / linseed
  5. Get 1 tbsp apple cider vinegar
  6. Make ready 1/2 tbsp vanilla extract
  7. Make ready 160 g gluten-free / plain flour (1 & 1/3 cups)
  8. Take 1/8 tsp xanthan gum if using GF flour
  9. Make ready 1 tsp bicarb of soda / baking soda
  10. Make ready 120 g frozen mixed berries (1 cup)
Steps to make Vickys Summer Berry Muffins, GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350F and line a 6 hole muffin tin with paper liners
  2. In a jug, mix the first amount of sugar and melted Stork together until dissolving, then stir in the milk, flaxseed, vinegar and vanilla. Let sit for 5 minutes
  3. Mix the flour, xanthan gum if using and bicarb together in a bowl
  4. Make a well in the middle of the flour mix then pour in the liquid, stirring until just combined. The mixture will be quite thick
  5. Add in the frozen berries and stir until coated
  6. Divide the mixture equally between the paper cases then sprinkle the remaining 2 tbsp sugar on top
  7. Bake for 25 - 30 minutes until lightly golden on top and firm to the touch
  8. Let cool in the tin on a wire rack
  9. Will keep for 2 days but best eaten fresh

So that’s going to wrap it up for this exceptional food vickys summer berry muffins, gf df ef sf nf recipe. Thanks so much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!