Hello everybody, I hope you’re having an incredible day today. Today, we’re going to make a special dish, vickys summer berry muffins, gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Summer Berry Muffins, GF DF EF SF NF is one of the most favored of current trending foods in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Vickys Summer Berry Muffins, GF DF EF SF NF is something which I have loved my entire life.

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

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

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

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

1. Preheat the oven to gas 4 / 180C / 350F and line a 6 hole muffin tin with paper liners
2. 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
3. Mix the flour, xanthan gum if using and bicarb together in a bowl
4. 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
5. Add in the frozen berries and stir until coated
6. Divide the mixture equally between the paper cases then sprinkle the remaining 2 tbsp sugar on top
7. Bake for 25 - 30 minutes until lightly golden on top and firm to the touch
8. Let cool in the tin on a wire rack
9. Will keep for 2 days but best eaten fresh

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