Name: Gluten-free iced muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 1/4 cup extra-light olive oil; 3 eggs, at room temperature; 140 gram tub apple puree; 1/2 cup milk or gluten-free soy milk; 2 teaspoon finely grated orange zest; 1 1/3 cup pure icing sugar; 1 1/4 cup firmly packed finely shredded carrot; 1/4 cup bought seed mix; 1 3/4 cup gluten-free self-raising flour; 1/2 teaspoon mixed spice; 2 tablespoon freshly squeezed orange juice

Gluten-free iced muffins

If you follow a gluten-free diet and have a sweet tooth, these zesty muffins are the perfect choice for when you get the munchies.

Makes 12 Item

Prep

15M

Cook

25M

Total

40M

Ingredients

1/4 cup extra-light olive oil

3 eggs, at room temperature

140 gram tub apple puree

1/2 cup milk or gluten-free soy milk

2 teaspoon finely grated orange zest

1 1/3 cup pure icing sugar

1 1/4 cup firmly packed finely shredded carrot

1/4 cup bought seed mix

1 3/4 cup gluten-free self-raising flour

1/2 teaspoon mixed spice

2 tablespoon freshly squeezed orange juice

Method

1.Preheat oven to 180°C/160°C fan-forced. Grease a 12-hole (1/3-cup) muffin pan with a little of the oil. Whisk remaining oil, eggs, apple puree, milk and half the zest in a bowl until combined. Sift 1/3 cup of the icing sugar over mixture; whisk until combined and smooth. Stir in carrot and seed mix until combined.

2.Sift flour and mixed spice over mixture; fold to combine. Be careful not to over-mix. Spoon mixture evenly into prepared tray. Bake for 25 minutes or until a skewer inserted at centre comes out clean. Transfer to a wire rack to cool.

3.Sift remaining icing sugar into a bowl. Stir in remaining zest and enough juice to form a smooth paste. Spread icing over cooled muffins. Stand for 15 minutes to set. Serve.

Makes 12 You’ll need 1 large carrot. Greasing: Use cooking-oil spray or a little of the oil used for baking to grease muffin tray. You can use any type of non-dairy milk in this recipe; almond, rice, soy or oat milk are all suitable.
Note

Women's Weekly Food