Assorted Muffins

Makes 12 large or 30 mini muffins

A simple all-in-one method that can be flavoured for endless varieties.

Before you start, pre-heat the oven to 190°C/375°F/Gas Mark 5 and place muffin cases into tins.

ingredients:

• 200g (8oz) JUVELA Gluten-Free Mix
• 1tsp baking powder*
• 100g (4oz) soft margarine
• 100g (4oz) caster sugar
• 4 medium eggs, beaten

Method:

Place all the ingredients in a large bowl and beat together until light and fluffy. Divide between muffin cases and bake in a pre-heated oven for about 20 minutes until golden and firm to touch.

Flavoured Variations

This basic mixture can be flavoured simply by adding the following ingredients:

Choc Chip:

Add 100g (4oz) milk chocolate chips*

Double Choc Chip:

Replace 25g (1oz) Mix with 25g (1oz) cocoa* and add 100g (4oz) milk chocolate chips*.

Citrus:

Add 3tbsp lemon curd* and 3tbsp marmalade, softened

Blueberry:

Blend 100g (4oz) dried blueberries and 4tbsp blueberry jam in a food processor to make a thick paste and stir into mixture.

Sticky Toffee:

Replace the caster sugar with soft brown sugar and add 6tbsp toffee sauce*

Cappuccino:

Add 100g (4oz) white chocolate chips* and 1tsp coffee granules dissolved in 3tbsp boiling water.