Gluten Free Reduced Sugar Apricot and Almond Muffins
This mix is a lovely light sponge and sweetened with just the dried fruit. As they have no added refined sugar they need eating on the day they are made or frozen and defrosted to been eaten when wanted.
Credited to: Coeliac UK
Kcal: 310.3
Difficulty: Pretty easy
Serves 12
35 mins prep
25 mins cooking time
Ingredients
- 140g died apricots
- 100g sultanas
- 200ml olive oil
- 2 large eggs
- 300g self raising gluten free flour
- 50g ground almonds
- 1 tsp bicarbonate soda
- 1 tsp cinnamon
- 50ml milk
Notes: *Please check our Food and Drink Information for suitable products.
Method
- Pre-heat the oven to 180C 350F, gas mark 4.
- Place the apricots and sultanas in boiling water so they are just covered and leave for 20 minutes, strain then blend half of the fruit to a puree, reserving the other half in pieces.
- Mix the olive oil and the fruit puree together and gradually add the egg so it blends together.
- Fold in the flour, ground almonds, bicarbonate, and cinnamon then mix in the reserved soaked fruit and milk so you get a light batter.
- Place into a muffin tin and bake for 20-25 minutes or until cooked through.
Nutritional information per serving
Kcal
310.3
Fat
19.7g
Carbs
28.7g
Protein
4.4g
Fibre
1.4g
Sugars
8.3g
