Gluten Free Easter Muffins
We have taken the flavour profile of a classic hot cross bun and turned it into a gluten free muffin. Simple to make, packed full or dried fruit and spices these muffins are moist and delicious. A wonderful muffin to make on Good Friday that the whole family will enjoy :)
Preheat oven to 180°C and line a muffin tin with 12 patty pans.
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.