Basic Cake or Muffin Mix - Wheat and Egg Free

“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!”
READY IN:
40mins
SERVES:
12
YIELD:
12 muffuns
UNITS:
US

Ingredients Nutrition

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.

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