Basic Cake or Muffin Mix - Wheat and Egg Free

Ladyme's Note:

I wrote this recipe many years ago as it was quick and anything could be added to vary the flavour, I have now changed it to a Wheat Gluten and Egg Free recipe, as I can no longer eat wheat. The mix freezes well. Either make Muffins or a larger cake in a 1 lb loaf tin. Add chopped apples, sultanas, choolate chips, dried apricots, other soft fruits, chopped nuts, the list is endless!

• Total Time: 40 mins
• Prep Time: 15 mins
• Cook Time: 25 mins

Ingredients:

Serves: 12

Yield: 12.0 muffuns

• 12 ounces self raising wheat gluten-free flour (Dove's Farm)
• 1 pinch salt
• 1 teaspoon baking powder
• 6 ounces caster sugar
• 6 ounces butter
• ½ cup apple puree
• 1 tablespoon white vinegar
• milk , to mix

Directions:

1. Rub the dry ingredients in with the butter.
2. Add the wet ingredients, adding a little milk at a time to get a soft dropping consistancy.
3. Beat the mixture well to combine.
4. Add paper liners to the muffin tin and fill with the mixture.
5. Sprinkle a little sugar on the tops of the muffins.
6. Bake at about 190 degrees Celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin.
7. Makes about 12 muffins.

Reviews

[Chef #1540044]

thank you absolutely excellent recipe. Was easy to make and very moist. I would welcome more recipes if you have them.