Description
Gluten-free and dairy-free Peanut Butter and Jelly Muffins.
Ingredients
- 150 grams Caster Sugar
- 150 grams Dairy Free Spread
- 2 Tablespoons Creamy Peanut Butter
- 3 Eggs
- 150 grams Gluten Free Self Raising Flour
- 4 Tablespoons Raspberry Jam
Preparation
Preheat oven to 180ºC (355ºF). Line 8 muffin moulds with paper cases.
Whisk caster sugar, dairy free spread and peanut butter. Beat in eggs one at a time. Fold in gluten-free flour.
Fill each muffin case 3/4 full with batter. Drop some raspberry jam on top of each muffin.
Bake for 25 minutes.
