What does one make when she has a box of gluten free self-raising flour, a bunch of pecans, and a year old tin of apricots in the cupboard?
(Mini) Muffins! Yay!
Based on this recipe, I subbed the bananas out for apricots, switched the flours for Melinda’s gluten free self-raising flour, and the milk for soy milk. Is anything sacred anymore? ;) (oh and I’m sure you cold swap out the egg for egg replacement if there’s an allergy or you wanted to go vegan!)
INGREDIENTS (this made 30 mini muffins)
1 egg, lightly beaten
3/4 cups soy milk
1/3 cup light olive oil
3/4 cup mashed tinned apricot
1.5 cups gluten free self-raising flour
1/2 teaspoon bicarbonate of soda
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 cup toasted pecans
Preheat oven to 200°C/180°C fan-forced. Lightly grease holes of a mini muffin pan.
Combine eggs, milk, olive oil and mashed fruit in a large bowl.
Combine flours, bicarbonate of soda, sugar and cinnamon in a second large bowl. Chop nuts coarsely. Add chopped nuts to the flour mixture.
Add apricot mixture to flour mixture and stir only until mixture is just combined. Divide among prepared muffin pans.
Bake in preheated oven 15 minutes or until muffins are lightly browned.
Giveaway! Win a Pecan Fan Pack
Win a pecan pack like the one above consisting of:
- A Pecan Fan T-Shirt
- Pecan recipes
- Pecan oil
- Pecan nuts
Leave a comment on this entry at littlelioness.net letting me know your favourite or most interesting muffin flavour combination. You can get a second entry by tweeting the link to this entry (just leave a second comment telling me your twitter name and that you’ve done that!)
Entries close midnight on Sunday 10th April (AEST). The winner will be selected at random using random.org n the following days, and contacted for their address via the email they leave with their comment. Sorry, Australian residents only.
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