Date and Pecan Muffins (Gluten free) recipe
information
This recipe is Vegetarian, Gluten free, Wheat free and Dairy free.
ingredients
170 g (6 oz) 1 1/4 cups of rice flour
170 g (6 oz) 1 1/4 cups of buckwheat flour
2 teaspoons of Gluten free baking powder
1 teaspoon of bicarbonate of soda (baking soda)
140 g (5 oz) 3/4 cup of muscovado sugar
200 g (7 oz) 1 1/2 cups of dates, chopped
140 g (5 oz) 1 1/3 cups of chopped pecan nuts
1 heaped teaspoon of Gluten free mixed (pie) spice
2 large free-range eggs
300 ml (10 fl oz) 1 1/4 cups of apple juice
1 teaspoon of pure Madagascan vanilla extract
100 g (3 1/2 oz) 7 tablespoons of Dairy free margarine, melted
12 hole muffin tray, lined with paper cases
170 g (6 oz) 1 1/4 cups of buckwheat flour
2 teaspoons of Gluten free baking powder
1 teaspoon of bicarbonate of soda (baking soda)
140 g (5 oz) 3/4 cup of muscovado sugar
200 g (7 oz) 1 1/2 cups of dates, chopped
140 g (5 oz) 1 1/3 cups of chopped pecan nuts
1 heaped teaspoon of Gluten free mixed (pie) spice
2 large free-range eggs
300 ml (10 fl oz) 1 1/4 cups of apple juice
1 teaspoon of pure Madagascan vanilla extract
100 g (3 1/2 oz) 7 tablespoons of Dairy free margarine, melted
12 hole muffin tray, lined with paper cases
method
1. Preheat the oven to 200°C (400°F) Gas mark 6
2. Sieve and then mix together all the dry ingredients.
3. Add the dates, pecans and spice, and mix in.
4. Beat the eggs, apple juice, vanilla extract and margarine together until frothy.
5. Blend briefly into the flour mixture.
6. Spoon into the paper cases and bake in the oven for 15 - 20 minutes until well risen and spongy to touch.
7. Serve warm.
2. Sieve and then mix together all the dry ingredients.
3. Add the dates, pecans and spice, and mix in.
4. Beat the eggs, apple juice, vanilla extract and margarine together until frothy.
5. Blend briefly into the flour mixture.
6. Spoon into the paper cases and bake in the oven for 15 - 20 minutes until well risen and spongy to touch.
7. Serve warm.
serving amount
serves 6 - 12
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