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I have no idea how this recipe came about now, it has been one that has been part of my regular baking for the family for years; it is particularly useful if you have stewed fruit that requires using up (or just some old fruit), it will literally taste good no matter what fruit you chose to use! My kids love these muffins, and try to guess what fruit I have used in them!

This recipe is gluten-free and dairy-free; it is also safe for those who follow a vegetarian diet.

Yields26 Servings
Category, , , , DifficultyBeginnerPrep Time15 minsCook Time25 minsTotal Time40 mins

 1 cup GF Flour
 0.75 cup Buckwheat Flour
 0.50 cup Almond Meal
 2 cups Fruit of your choice
 0.75 cup Sugar
 150 g DF Spread
 1 tsp Xanthun Gum
 4 tsp GF Baking Powder
 0.50 tsp Salt
 1 cup DF Milk
 1 Egg
Topping (optional)
 2 tbsp Raw Sugar
 2 tbsp Cinnamon

1

Turn oven onto 180oC (directions below for both conventional and fanbake).

Sift *flours, baking powder, salt and sugar into a bowl.

* If using stewed fruit, I recommend adding an extra quarter cup of almond meal to your flours, as stewed fruit holds more water than fresh fruit.

2

Melt the butter gently, take off the heat and add milk and egg, beat together gently.

3

Stir the fruit through the dry ingredients, then make a well in the centre.

4

Pour in the wet mixture, and mix lightly to combine.

5

Spoon into a muffin tray, and sprinkle with the extra sugar and cinnamon mixture if desired.

6

Bake at 180oC for 25 minutes, or 180oC fanbake for 20 minutes; check if cooked with a knife, if there is still mixture clinging to the knife, then carry on baking for another 5 minutes and check again.

I have found this recipe makes between 26-30 muffins, depending how high you fill them!

Ingredients

 1 cup GF Flour
 0.75 cup Buckwheat Flour
 0.50 cup Almond Meal
 2 cups Fruit of your choice
 0.75 cup Sugar
 150 g DF Spread
 1 tsp Xanthun Gum
 4 tsp GF Baking Powder
 0.50 tsp Salt
 1 cup DF Milk
 1 Egg
Topping (optional)
 2 tbsp Raw Sugar
 2 tbsp Cinnamon

Directions

1

Turn oven onto 180oC (directions below for both conventional and fanbake).

Sift *flours, baking powder, salt and sugar into a bowl.

* If using stewed fruit, I recommend adding an extra quarter cup of almond meal to your flours, as stewed fruit holds more water than fresh fruit.

2

Melt the butter gently, take off the heat and add milk and egg, beat together gently.

3

Stir the fruit through the dry ingredients, then make a well in the centre.

4

Pour in the wet mixture, and mix lightly to combine.

5

Spoon into a muffin tray, and sprinkle with the extra sugar and cinnamon mixture if desired.

6

Bake at 180oC for 25 minutes, or 180oC fanbake for 20 minutes; check if cooked with a knife, if there is still mixture clinging to the knife, then carry on baking for another 5 minutes and check again.

I have found this recipe makes between 26-30 muffins, depending how high you fill them!

Fruit Muffins [GF, DF, VEG]