Hello everybody, hope you are having an incredible day today. Today, I gonna show you a way to prepare a distinctive dish, Vickys Summer Berry Muffins, GF DF EF SF NF. It is one of my favorites recipe This time, I will make it a little bit unique. This will be really deliciou

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

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

Step 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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