LIVING GLUTEN FREE
September 21, 2016
These little treats are sure to please any sweet tooth. And, they're both gluten- and dairy- free!
65 grams caster sugar55 grams brown sugar115 grams margarine2 eggs70 grams gluten-free self-raising flour30 grams LSA (linseed, sunflower, almond mix)15 grams shredded coconut150 grams carrot, finely grated100 grams imitation cream cheese (or normal cream cheese if dairy isn't a problem for you)1 tablespoon lemon juice1 tablespoon orange juice1/4 cup icing sugarzest of half an orange
Preheat the oven to 160°C and grease a mini-muffin tin with some margarine.Mix the sugar and margarine together until creamy.Whisk the eggs with a fork then add in fifths to the mix, stirring continuously.Once all the egg is mixed in, add the flour, LSA, coconut and carrot, and stir until well-combined.Pour the mixture into the tin, filling each cup three-quarters full.Place in the oven for 20 minutes or until a skewer inserted into the centre of a cake comes out clean.While the muffins are baking, prepare the icing. Combine the cream cheese, lemon and orange juices and icing sugar, and mix well.Remove the muffins from the oven and turn onto a wire rack to cool.Top each muffin with a heaped teaspoon of icing and a little orange zest.