These muffins are really easy to make, without complicated ingredients and can be adapted to suit your allergies.
60mL cooking oil or melted margarine* (ensure dairy free if necessary)
200mL milk* (ensure dairy and nut free if necessary eg, soy, rice, oat)
2 tablespoons white vinegar
4 tablespoons sugar (or use honey, maple syrup)
1 teaspoon vanilla essence
1/4 cup coconut flour
1 cup gluten free flour blend (not self raising), commercial or use your own (or choose plain wheat flour if not gluten-free)
2 heaped teaspoons baking powder* (ensure gluten free if necessary)
1/4 teaspoon baking soda
1 mandarin, skin on
1/4 cup dates, chopped
* These foods contain allergens. Follow instructions in brackets for allergy friendly options
Preheat oven to 180 degrees Celsius.
Place the cooking oil or melted margarine in a large bowl.
Add the flour and coconut flour, sugar, baking powder, vanilla and dates. Add baking soda last and pour vinegar over the top of the baking soda to ensure a bubbling reaction occurs.
In another bowl add the milk and mandarin. Use a hand held blender (or food processor) to blend the mandarin (skin and all).
Pour mandarin mixture into dry ingredients.
Gently fold mixture.
Transfer the mixture between 10 muffin cases in a muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for a few days. Alternatively freeze and thaw before eating.