Difficulty: Easy - for beginners
155g gluten free SR flour
200g castor sugar (or less if using lactose free milk as its sweet)
115g Nuttelex (or other margarine if not needing lactose free)
115g mixed berries or your favourite (fresh or frozen)
115ml rice milk ( I used Liddells LF lite milk)
70g almond meal
2 eggs, lightly beaten
1 tsp vanilla
1 tsp gluten free baking powder
Beat the margarine and sugar together in a bowl until smooth and creamy.
Mix the eggs in slowly then add the vanilla and the milk. Then add the flour & almond meal in two batches and mix until combined, then add in the berries.
Spoon the mixture into 12 muffin liners and bake for approx 20 mins at 180C. Remove from the oven and allow to cool.
These will keep for 2-3 days in an airtight container (or less if your family eats them as quickly as mine!).