If you’re looking for edible sunshine, you’ve come to the right place.
Sometimes a quick spot of baking is much needed to cheer you up and Ugg Foods know where it’s at. Sent to me by the lovely guys at Free Go (who have an incredible section of free from foods to order straight to your door), this muffin mix isn’t just gluten free, it’s also dairy free, free from refined sugar and paelo. So for those who think free from looks and taste’s boring – listen up!
If you like a sweet treat to keep you going mid-afternoon, these muffins are great to make in a large batch, and much easier than weighing out all the various flours that often are needed in gluten free baking. You can even freeze them to enjoy at a later date.
I followed the instructions on the mix pack, and opted to add some zesty extras to make these muffins lemony.
Each pack contains almond meal, xylitol, chia seeds (5.5%), coconut flour and baking powder, so it’s suitable for those following a gluten free and dairy free diet, but does contain nuts.
What You’ll Need:
Standard muffins –
200ml nut milk (or almond/coconut)
4 large eggs
2 tablespoons mild olive oil
For lemon muffins –
150ml mild olive oil
2 lemons, zest and juice, made up with 125ml water
For decoration –
1/2 lemon, sliced
Icing sugar to sprinkle
I opted for the lemon muffins.
1. Preheat the oven to 140C (fan) / 160C .
2. Mix the pack ingredients into a bowl with whisked eggs.
3. Add the oil, water and lemon and stir well.
4. Pour into roughly 9-10 large muffin cases and bake for roughly 40 minutes, or until cooked in the centre.
5. Leave to cool then decorate with lemon segments and a sprinkling of icing sugar.
I enjoyed mine with a matcha latte whilst reading my local magazine, the South East London Journal. (Great read by the way!)