Basic Cake or Muffin Mix - Wheat and Egg Free

Total Time
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!

Ingredients Nutrition


  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.
Most Helpful

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

bmbermac February 03, 2010