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Nutrition Facts
Serving Size 1 (30g) Recipe makes 12 servings The following items or measurements are not included below: gluten-free flour puree
Calories 156
Calories from Fat 103		(65%)
Amount Per Serving		%DV
	Total Fat 11.5g	17%
	Saturated Fat 7.3g	36%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.4g
	Trans Fat 0.0g
Cholesterol 30mg		10%
Sodium 124mg		5%
Potassium 4mg		0%
Total Carbohydrate 14.3g		4%
	Dietary Fiber 0.0g	0%
	Sugars 14.2g
Protein 0.1g		0%
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Basic Cake or Muffin Mix - Wheat and Egg Free

Recipe #397902 | 40 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Ladyme
Nov 5, 2009

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!

SERVES 12 , 12 muffuns (change servings and units)

Ingredients

12 ounces self raising wheat gluten-free flour (Dove's Farm)
1 pinch salt
1 teaspoon baking powder
6 ounces caster sugar
6 ounces butter
1/2 cup apple puree
1 tablespoon white vinegar
milk, to mix

Directions

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.