I made these muffins yesterday and on the first attempt I just knew these were perfect. It’s not often, when adapting non allergy friendly recipes, you can get it right on the first try. These morsels of deliciousness are light, fluffy, moist and so moreish you’ll need the willpower of a saint not to eat the lot!
Incredibly quick and easy to make you can literally have these ready to serve to guests within 35 minutes (if not frosting) and a little longer if frosting to allow the cakes to cool. The recipe makes 12 good sized muffins. I’m unsure how long they will keep fresh as yet but stored correctly they should remain fresh for at least 3 days. I don’t think they’ll ever last longer than that in our house!
- 200g Gluten free Self Raising Flour, I use Doves Farm.
- 100g Caster Sugar.
- 100ml Oil, anything with low flavour.
- 100ml Dairy free milk, I used Alpro coconut cuisine in this recipe but any milk will work.
- 1 Vegan Egg. I used Follow your heart Veganegg but you could also use other egg replacements.
- 200g Sweet Mincemeat
- For the frosting
- 200g Soft Dairy free Butter, I used 50/50 Trex and dairy free margarine.
- 400g Icing Sugar.
- 1 tsp Ground Cinnamon.
- A splash of Dairy free Milk.
- Decorations of choice.
- Preheat the oven to 180c. Line a 12 cup muffin tray with paper liners.
- Mix flour and sugar together.
- Add the oil, milk and Vegan egg to the dry ingredients. Beat well until you have a smooth, thick batter.
- Fold in the mincemeat until evenly distributed.
- Spoon into the muffin cases until roughly half full.
- Bake in the centre of the oven for 19-21 minutes. A skewer inserted into the centre should remove clean. Allow to cool completely on a wire rack.
- For the frosting beat the butter until smooth. Add the sugar and cinnamon and continue to beat until well combined and you have a thick, smooth consistency.
- If the frosting is too thick to pipe add a splash of milk and continue to beat until a pipeable consistency.
- Pipe onto the cooled muffins and decorate as desired.