Sultana Muffins

These ones were inspired by a recipe that I saw on the popular ‘Stay at Home Mum’ website.

They are simple, tasty, fairly healthy (in terms of cakey things!), make a good quantity and they freeze well … what’s not to love?!

  • 1.5 cups wheat free flour (I use a mix of barley and rye)
  • 3tsp GF baking powder
  • 1/2 cups rolled oats
  • 1/4 cup coconut sugar
  • 1 cup sultanas
  • 1 heaped tsp cinnamon
  • 1 heaped tbsp chia seeds
  • 1/2 cup tasteless coconut oil
  • 2 tbsp apple sauce
  • 1 cup oat milk

In a large bowl mix together all the dry ingredients.

In a separate bowl, mix together the oil, sauce and milk.

Add the wet ingredients to the dry, gently mixing until just combined – don’t beat or overmix.

Place mixture in to lined muffin tins and bake in a moderate oven for about 12-15 minutes, or until the top springs back when lightly pressed.

1-November 2013 114

Makes 16-18 regular muffins.

Some notes:

 

I didn’t have SR flour so I used baking powder to convert my plain flours to SR. If you use SR flour you will need to omit the baking powder entirely.

Enjoy 🙂

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