Flour mix with Carob Powder for Muffins and Sponge Cakes

Blueberry Muffin – Vegan – Gluten-free


Ingredients
250g Flour Mix with Carob Powder for Muffins and Sponge Cake
170g lukewarm water
25g fresh lemon juice
70g icing sugar
250g blueberry
100g shredded apple or zucchini (optional – makes the muffin softer)

Method

Step 1
Preheat the oven to 180C.

Step 2
In a large bowl combine lukewarm water, fresh lemon juice, icing sugar, and (optional –
shredded apple or zucchini).
Add the flour mix to the bowl and with a handheld mixer beat it to a creamy texture.
Fold in the blueberry with a wooden spoon.

Step 3
Grease a muffin tin.
Divide the blueberry mixture between the muffin cases and bake for 18-20 minutes or until
risen and golden.

Step 4
Transfer the muffins to a wire rack to cool.

Store in a cool, dry place.

YUM ~ ENJOY!