Basic Cake or Muffin Mix - Wheat and Egg Free

Total Time
40mins
Prep
15 mins
Cook
25 mins

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!

Skip to Next Recipe

Ingredients

Nutrition

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.