1 cup cake flour / HCW Gluten-Free Flour Mix
1/3 cup sugar
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup milk
½ cup mashed banana / apple puree
2 tbsp vegetable oil
1/3 cup HCW Cranberries
2 tbsp HCW Goji Berries
¼ cup pecans, chopped
- Combine the dry ingredients in a large bowl. In a small bowl, beat together the egg, milk, banana and oil. Add to dry ingredients and mix well. Stir in cranberries and pecans.
- Coat muffin cups with cooking spray and divide the mixture evenly between them. Bake at 190°C for approximately 15 minutes. Allow to cool for 5 minutes before removing from the pan. Place on a wire rack to cool completely.
- Store in an airtight container to keep fresh.
- Suggestion: Use a mini muffin tray to provide smaller serving sizes.
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