Berry Muffin Recipe
Free Healthy and Delicious Detox Recipes
Berry Muffins (12 muffins)
Berry Muffins Ingredients
60 ml (1⁄4 cup) light olive oil or
macadamia oil
3 eggs
1 x 140 g container apple fruit puree
125 ml (1⁄2 cup) soy milk or rice milk
21⁄2 tbsp honey
160 g fresh berries (such as
raspberries, blueberries, mulberries,
chopped strawberries, or a mixture of
berries)
45 g (1⁄4 cup) polenta (yellow cornmeal)
250 g (12⁄3 cups) all-purpose glutenfree
flour mix
31⁄2 tsp gluten-free baking powder
1 tsp ground cinnamon
Berry Muffins Preparation Method
Use a teaspoon or two of the oil to lightly grease 12 x 80 ml (1⁄3 cup) muffin pans. Line bases with baking paper if pans are not non-stick. Whisk eggs, apple puree, soy or rice milk, honey and remaining oil in a large bowl until well combined.
Stir in three-quarters of the berries with the polenta. Sift flour mix, baking powder and cinnamon over the top. Use a large metal spoon to fold through until well combined. Spoon mixture into muffin pans and top with remaining berries.
Bake at 180°C for 18 minutes or until lightly browned and a skewer inserted in the centres comes out clean. Stand in pan for 5 minutes before gently removing from pans and lifting onto a wire rack to cool. Serve warm or at room temperature.
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