Gluten Free Blueberry Muffins

Using PomPom Paddock gluten free cauliflower flour a great alternative for those with gluten intolerance and or coeliac disease. Be sue to check our their website https://www.pompompaddock.com/ for stockists near you.

Ingredients

• 1 1/2 cups of flour

• 2/3 cup of frozen berries or fresh

• 1 tsp baking powder

• 1 tsp of cinnamon

• 2 eggs

• 250ml of milk or almond milk

• 125ml of Queens No Sugar maple syrup

• 50g of butter

Method

1. Pre-heat oven to 180 degrees, lightly grease a small 12-hole muffin tin with butter.

2. Into a large bowl add flour, baking powder, cinnamon and maple syrup, mix well.

3. Melt the butter in a small bowl in the microwave. Add milk and whisked eggs to the butter mixture.

4. Pour the wet mix into the dry and whisk together gently. Add berries (if frozen, don’t defrost).

5. Spoon the mix into the prepared muffin tins. Bake for 20-25 minutes, or until golden brown and cooked through.

Enjoy 😘 X