Gluten & dairy-free muffins

Recipe: Gluten & Dairy-Free Muffins


  • Light olive oil, to grease
  • 3 eggs
  • 1 x 120g can apple puree
  • 160ml (2/3 cup) soy milk or rice milk
  • 80ml (1/3 cup) honey
  • 80ml (1/3 cup) light olive oil
  • 1 medium (about 150g) red apple, cored, peeled, finely chopped
  • 1/3 cup frozen or fresh blueberries
  • 200g (1 1/2 cups) Orgran gluten and wheat-free self-raising flour
  • 175g (1 1/2 cups) gluten-free soy compound
  • 1 tsp ground cinnamon
  • Pure icing sugar, to dust


  1. Preheat oven to 180°C. Brush twelve 80ml (1/3-cup) capacity muffin pans with oil to grease.
  2. Whisk together the eggs, apple puree, milk, honey and oil in a bowl until combined.
  3. Add the apple and blueberries and stir to combine. Sift the flour, soy compound and cinnamon over the apple mixture and stir until just combined.
  4. Spoon among prepared pans. Bake in oven for 20-25 minutes or until a skewer inserted into centres comes out clean.
  5. Turn onto a wire rack. Dust with icing sugar to serve

Number of servings (yield): 4

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)