Vickys Summer Berry Muffins, GF DF EF SF NF. Mix the wet ingredients except for the berries together in a separate bowl. Vickys Christmas Yule Log, GF DF EF SF NF. Recipe: french yule log It's that time again. time for another Daring Bakers Challenge.

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Hello everybody, it is Louise, welcome to my recipe site. Today, I'm gonna show you how to make a special dish, vickys summer berry muffins, gf df ef sf nf. One of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Mix the wet ingredients except for the berries together in a separate bowl. Vickys Christmas Yule Log, GF DF EF SF NF. Recipe: french yule log It's that time again. time for another Daring Bakers Challenge.

Vickys Summer Berry Muffins, GF DF EF SF NF is one of the most well liked of current trending meals on earth. It's easy, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look wonderful. Vickys Summer Berry Muffins, GF DF EF SF NF is something that I've loved my entire life.

To begin with this particular recipe, we have to first prepare a few components. You can have vickys summer berry muffins, gf df ef sf nf using 10 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Vickys Summer Berry Muffins, GF DF EF SF NF:

{Make ready 100 g of sugar (1/2 cup) plus 2 tbsp separate.
{Get 160 ml of coconut milk (1 & 1/3 cups).
{Make ready 100 ml of melted gold foil block Stork marg (1/2 cup less 1 tbsp).
{Make ready 1 tbsp of milled flaxseed / linseed.
{Prepare 1 tbsp of apple cider vinegar.
{Get 1/2 tbsp of vanilla extract.
{Make ready 160 g of gluten-free / plain flour (1 & 1/3 cups).
{Get 1/8 tsp of xanthan gum if using GF flour.
{Prepare 1 tsp of bicarb of soda / baking soda.
{Get 120 g of frozen mixed berries (1 cup).

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Instructions to make Vickys Summer Berry Muffins, GF DF EF SF NF:

Preheat the oven to gas 4 / 180C / 350F and line a 6 hole muffin tin with paper liners.
In a jug, mix the first amount of sugar and melted Stork together until dissolving, then stir in the milk, flaxseed, vinegar and vanilla. Let sit for 5 minutes.
Mix the flour, xanthan gum if using and bicarb together in a bowl.
Make a well in the middle of the flour mix then pour in the liquid, stirring until just combined. The mixture will be quite thick.
Add in the frozen berries and stir until coated.
Divide the mixture equally between the paper cases then sprinkle the remaining 2 tbsp sugar on top.
Bake for 25 - 30 minutes until lightly golden on top and firm to the touch.
Let cool in the tin on a wire rack.
Will keep for 2 days but best eaten fresh.

Try them for yourselves and see! A lovely moist and fruity muffin made with summer berries. Simply perfect for breakfast, or at any time. Three types of fresh berries are tucked inside of these tri- berry muffins- recipe from The Barefoot Contessa. The name of the muffins indicates three berries- raspberries, blueberries and strawberries.

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