Vickys Cherry Banana Muffins, GF DF EF SF NF
Vickys Cherry Banana Muffins, GF DF EF SF NF

Hello everybody, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, vickys cherry banana muffins, gf df ef sf nf. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

The apple sauce and banana is the only sweetener here so you may need to add a little granulated sugar to your taste. This is a healthy morning muffin recipe using a bit less sugar and flour Gently stir in the chopped peaches.

Vickys Cherry Banana Muffins, GF DF EF SF NF is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Vickys Cherry Banana Muffins, GF DF EF SF NF is something that I have loved my entire life.

To begin with this recipe, we must first prepare a few ingredients. You can cook vickys cherry banana muffins, gf df ef sf nf using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Cherry Banana Muffins, GF DF EF SF NF:
  1. Prepare 125 g (1 cup) gluten-free / plain flour
  2. Make ready 1/4 tsp xanthan gum if using GF flour
  3. Get 150 g (3/4 cup) granulated sugar
  4. Get 1 tbsp baking powder
  5. Take 1/2 tsp mixed spice / pumpkin pie spice
  6. Make ready 150 ml (1/2 cup) + 2 tbsp) rice milk
  7. Prepare 60 ml (1/4 cup) olive oil
  8. Take 2 well ripened, medium bananas
  9. Make ready 100 g cherries in juice, drained and halved

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Steps to make Vickys Cherry Banana Muffins, GF DF EF SF NF:
  1. Pre-heat the oven to gas 6 / 200C / 400F and line a 12 hole cupcake tin with paper liners
  2. Mix the flour, xanthan gum if using GF flour, sugar, baking powder and mixed spice togethe
  3. Put the bananas, milk, oil and vanilla in a blender and blitz until smooth
  4. Make a well in the flour mixture and mix until just incorporated, then stir the cherries through. The consistency should be thick like banana bread
  5. Divide between the paper cases, they should each be 3/4 filled
  6. Bake for 12 minutes then turn the tray and bake another 3 - 5 minutes until nicely risen and golden
  7. Let cool in the tin on a wire rack for 5 minutes before removing from the tin and letting cool completely
  8. GF flour does not brown the same way as wheat flour does so to achieve that colour you can brush the tops gently with some extra milk at the 10 minute baked point or sprinkle some brown sugar on top before baking

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