Basic Cake or Muffin Mix - Wheat and Egg Free |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I wrote this recipe many years ago as it was quick and anything could be added to vary the flavour, I have now changed it to a Wheat Gluten and Egg Free recipe, as I can no longer eat wheat. The mix freezes well. Either make Muffins or a larger cake in a 1 lb loaf tin. Add chopped apples, sultanas, choolate chips, dried apricots, other soft fruits, chopped nuts, the list is endless! Ingredients:
12 ounces self raising wheat gluten-free flour (dove's farm) |
1 pinch salt |
1 teaspoon baking powder |
6 ounces caster sugar |
6 ounces butter |
1/2 cup apple puree |
1 tablespoon white vinegar |
milk, to mix |
Directions:
1. Rub the dry ingredients in with the butter.
2. Add the wet ingredients, adding a little milk at a time to get a soft dropping consistancy.
3. Beat the mixture well to combine.
4. Add paper liners to the muffin tin and fill with the mixture.
5. Sprinkle a little sugar on the tops of the muffins.
6. Bake at about 190 degrees Celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin.
7. Makes about 12 muffins.
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