Berry muffins Gluten free berry muffins are packed full of juicy raspberries and blueberries. Perfect to pop in a lunchbox or enjoy for afternoon tea. Dessert Snack Print this recipe Details Serves: 12Number of ingredients: 9Difficulty: EasyTo prep: 15 MinutesTo cook: 30 Minutes Nutrition per servingEnergy : 666kJProtein: 3.0gFat - Total: 3.9g - saturated fat: 0.9gCarbohydrate: 27.1gFibre: 1.7gSodium: 47mg Ingredients 1 1/4 cup gluten free self-raising flour 1/2 tsp cinnamon 1/3 cup caster sugar 6 Gluten Free Weet-Bix, finely crushed 1 cup frozen raspberries 1 cup frozen blueberries 1 egg, lightly beaten 1 cup So Good Regular soy milk 3 tbs lite olive oil spread, melted Method Sift flour and cinnamon into a large bowl. Stir through sugar, crushed Gluten Free Weet-Bix and berries. Combine egg, So Good Regular and lite olive oil spread. Add liquid ingredients to dry ingredients, stirring gently until just combined. Spoon mixture into lightly greased muffin tins. Bake in a moderately hot oven, 190˚C for 30 minutes.
