A blueberry muffin is certainly the best muffin. These vegan and gluten free ones have a lemon tang to them as well as the gorgeous sweetness of blueberries that melt in the mouth. They are easy to make and go great in a packed lunch for school or work. So flavoursome and delicious!
This recipe is...
Vegan
Low Fat
FODMAP Friendly
Ingredients
250g gluten free plain flour
7g bicarbinate of soda
120g caster sugar
150ml rice milk
1tbsp apple cider vinegar
Juice and zest of 1 lemon
60ml vegetable oil
100g blueberries
Preparation Time: 10 Mins
Cooking Time: 25 Mins
This recipe makes 8 muffinThis recipe is free from...
Method
1. Mix together flour, bicarb and sugar in a large mixing bowl and set aside.
2. In a smaller bowl or jug combine rice milk, vinegar, lemon juice, lemon zest and oil. Pour the mixture into the dry ingredients and fold together.
3. Add the blueberries to the mix and stir them in.
4. Line a muffin tin with cases and fill each case until about 3/4 full. Place the tray into an oven preheated to gas mark 5 and cook for 20-25 minutes until well browned.
Nutritional info per muffin
| Calories | Carbs | Fibre | Fat | Sugar | Protein |
|---|
| 256 | 46g | 1g | 8g | 17g | 1g |
| Calories | 256 |
|---|
| Carbs | 46g |
|---|
| Fibre | 1g |
|---|
| Fat | 8g |
|---|
| Sugar | 17g |
|---|
| Protein | 1g |
|---|
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