09/03/2021 
CategoryBaking, Fruit, Muffin, Muffin, Occasional, Recess, Snacks, Snacks, Wholegrains
Yields18 ServingsQuarter (4.5 Servings)Half (9 Servings)Default (18 Servings)Double (36 Servings)Triple (54 Servings)
Classification
NSW: OCCASIONAL ACT: AMBER
Ingredients
2 tbsp psyllium
1 ½ cups reduced-fat soy milk
½ cup canola oil
2 eggs
2 cups gluten free self raising flour mix
½ cup sugar
1 tbsp baking powder
2 cups fruit (see variations below)
Method
1
Preheat oven to 180°C.
2
Lightly coat muffin tray with canola or olive oil cooking spray.
3
In a large bowl, soak psyllium in the soy milk for 5 minutes.
4
Add in the oil and eggs and beat until blended.
5
Add flour, sugar and baking powder to the bowl and stir until combined. Do not over mix at this stage.
6
Gently fold in the fruit.
7
Evenly distribute mixture into muffin tin.
8
Bake for 25-30 minutes or until a skewer comes out clean.
9
Allow muffins to sit in the pan for 10-15 minutes before turning onto a wire rack to cool.
10
Serve warm or at room temperature.
Variations
- Swap soy milk for the same quantity of rice milk
When making 18 muffins:
- Blueberry muffins: 2 cups of blueberries
- Apple and blueberry muffins: 1 cup apple, grated (approximately 2 apples) + 1 cup blueberries
- Pear and raspberry muffins: 1 cup pear, grated or diced (approximately 2 pears) + 1 cup raspberries
- Peach and passionfruit muffins: 1½ cups peach, fresh or canned + pulp of 4 fresh passionfruit (or 3 tablespoons passionfruit pulp if canned)
Tips
- If using canned fruit such as pear or peaches, always use varieties canned in fruit juice, not in syrup. Drain and dice the fruit before folding it in at step 6.
- You can add 1 teaspoon of vanilla essence or extract for extra flavour.
Nutrition Facts
Serving Size 74g
Servings 18
Amount Per Serving
Calories 162
% Daily Value *
Total Fat 7.6g12%
Saturated Fat 0.7g4%
Sodium 92.3mg4%
Total Carbohydrate 20g7%
Dietary Fiber 2.9g12%
Sugars 8.2****g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
2 tbsp psyllium
1 ½ cups reduced-fat soy milk
½ cup canola oil
2 eggs
2 cups gluten free self raising flour mix
½ cup sugar
1 tbsp baking powder
2 cups fruit (see variations below)
Directions
1
Preheat oven to 180°C.
2
Lightly coat muffin tray with canola or olive oil cooking spray.
3
In a large bowl, soak psyllium in the soy milk for 5 minutes.
4
Add in the oil and eggs and beat until blended.
5
Add flour, sugar and baking powder to the bowl and stir until combined. Do not over mix at this stage.
6
Gently fold in the fruit.
7
Evenly distribute mixture into muffin tin.
8
Bake for 25-30 minutes or until a skewer comes out clean.
9
Allow muffins to sit in the pan for 10-15 minutes before turning onto a wire rack to cool.
10
Serve warm or at room temperature.
Fruit Muffins (gluten free, dairy free)
