Gluten Free Easter Muffins

Muffin batter

• 1/2 cup sultanas
• 1/2 cup raisins
• 1/4 cup mixed peel
• Zest and juice of one lemon
• 150 g almond meal
• 100 g gluten free flour
• 1 1/2 tbsp baking soda
• 1/4 tsp nutmeg
• 1 tsp cinnamon
• 100 g coconut oil, melted
• 1/2 cup Pureharvest Organic Rice Syrup,
• 1/2 cup coconut yoghurt / yoghurt
• 2 eggs

Cross decoration

• 50 g gluten free flour
• 40 ml Pureharvest Organic Soy

Preheat oven to 180°C and line a muffin tin with 12 patty pans.
In a small bowl combine the dried fruit, lemon zest and lemon juice. Leave to soak on the side.

In another bowl sift together gf flour, almond meal, baking soda and spices and set aside.

In another large mixing bowl beat together the coconut oil, rice malt syrup, coconut yoghurt and eggs and beat together until pale and well combined. Add the dried fruit mixture.

Add the flour mixture and stir until well combined.

Spoon into the patty pans.

Prepare the cross mixture and spoon into a piping bag. Pipe a cross over each muffin.

Bake in the oven for 20 minutes golden brown and a skewer inserted comes out clean.