Scrumptious Mandarin And Date Muffins


These muffins are really easy to make, without complicated ingredients and can be adapted to suit your allergies.


Ingredients

  • 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


Method

  1. Preheat oven to 180 degrees Celsius.

  2. Place the cooking oil or melted margarine in a large bowl.

  3. 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.

  4. In another bowl add the milk and mandarin. Use a hand held blender (or food processor) to blend the mandarin (skin and all).

  5. Pour mandarin mixture into dry ingredients.

  6. Gently fold mixture.

  7. Transfer the mixture between 10 muffin cases in a muffin tin.

  8. Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.

  9. Tastes best when fresh, but keeps covered in the fridge for a few days. Alternatively freeze and thaw before eating.

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