Gluten & Dairy Free Hot Cross Muffins – Christine Bailey
Gluten & Dairy Free Hot Cross Muffins by Christine Bailey. Quick, easy, and packed with flavor using cherryactive blueberries and Sukrin Melis sweetener. Perfect for Easter or any time!
Ingredients
- 400g gluten free flour mix
- 3 eggs
- 250ml almond milk
- 1tbsp fast acting dried yeast
- 4tbsp coconut sugar
- 2tsp Great Lakes gelatin
- 1tsp apple cider vinegar
- 3 heaped tbsp coconut oil or dairy free spread
- 2tsp ground cinnamon
- zest of 1 orange
- 60g dried berries, soaked in warm water and drained
- pinch of mixed spice
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