These muffins are perfect for a treat breakfast with a big cup of coffee. I sometimes make a smaller batch of these using 50g each of caster sugar, dairy free spread, gluten free self raising flour to one egg. This yields about 2-3 large muffins or you can make the recipe per the instructions below and freeze any muffins you want to keep for later. I’ve used cherry and apple this time as I like them as a flavour combination but truthfully it would have been what I had in the fridge to use up. Feel free to change the fruit to whatever your preference is or you have to hand.
Click here for recipe –> Gluten and Dairy Free Cherry and Apple Muffins