Make these Mixed Berry & Oat Muffins in about 10 mins with no mixer needed!
Using the mixed berries straight from the freezer makes things so easy!
Read the tips at the end of the recipe. If you are not GF, use your regular oats and flour.
Everyone who knows me will know that I am a big lemon fan. Anything with lemon will always be a yes from me and the blend of lemon and poppy seeds is a much loved and delicious one.
The most important thing to remember when making muffins is not to overmix. It will lead to a dense, tough muffin and no one wants that! Otherwise, this recipe is a wonderfully simple process of mixing dry ingredients with the wet ones, a gently stir and bake to result in light as air, fluffy lemon muffins.
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I love making muffins. They are simply combining dry ingredients with wet ingredients. A gentle stir and bake. There’s rarely any mixers involved and usually just one bowl. What could be easier!
The one tip I would give you and it’s important, is to gently combine the ingredients and not to over mix the batter as it will end up with tough muffins which no one wants.
This recipe is a great way to use up a cooking apple or two in the fridge and make light as air Gluten Free Apple Muffins for everyone to share.
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Want to make delicious gluten free muffins in 30 minutes? Then you’re in the right place. No one will know the difference with these oh so very light muffins. No one guessed they were gluten free which is always a winner for me. It’s just one bowl, no mixers needed.
I got 11 muffins from this recipe because I am a firm believer that muffins should be large and delectable!
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There’s something about the two words, spice and apple, that always catch my attention. They conjure up warm, comforting memories and I know I always have apples in the fridge so can usually make the recipe without too much trouble. Adding a mixture of some favourite spices just adds to the appeal of this recipe.
I have a wonderful tin from Nordic Ware and used it to make these mini apple shaped cakes but as I know it’s not a common tin to have, I made some in traditional muffin cases to make sure they also work that way too and yes, I can confirm they are perfect made in muffin cases.
The recipe is adapted from an original Nordic Ware one and has been converted from US measurements to metric with a few tweaks. I also used a plant based butter substitute in place of traditional butter but that’s up to you.
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For a healthy muffin recipe, these gingerbread bites of deliciousness are so light and fluffy that you’re not sure really … could they be healthy … and the answer is absolutely!
They benefit from the addition of some warm, fragrant spices and treacle and can be made in about half an hour. Perfect for breakfast or a treat with a cuppa. The smell in the house while these are baking will bring everyone to the kitchen.
I’ve written both the regular and gluten free options below so everyone can enjoy these delicious muffins. To make these muffins Dairy Free, sub the greek yoghurt with a soy or almond plant based yoghurt. Ticking all the boxes right there!
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What to do with leftover or extra Christmas pudding? Well I’ve made ice cream with it for two years in a row and I wanted to try something a bit different.
Making muffins means you can have smaller treats, they can be frozen and you don’t have to add butter or sugar to the recipe. All positive things. The final clincher for this recipe has to be that you need no equipment. Just a bowl and your muffin tin of choice.
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Originally a recipe from Olive Magazine, I’ve adapted it and also am offering a Gluten Free method if needed. Both worked out really well and this is probably one of the easiest recipes to make and bake. No equipment needed, just a whisk and a large spoon. No forward planning as you melt the butter and no extra calories with lots of buttercream.
All in all, it’s a winner!
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Very simple and delicious muffins, full of oats and naturally sweet sultanas which are very quick and easy to put together. I’ve listed the original recipe below and given the options for Gluten Free in bold.
I found these muffins quite sweet so you can reduce the brown sugar if you like. They are perfect to take for lunch or to take to school.
A little while ago I made a Cherry Loaf Cake and it was just so lovely. It’s proven very popular with everyone which always makes me very happy! The recipe is also here on the website if you want to take a look: https://www.cozebakes.com/2020/06/09/cherry-loaf-cake/#more-2831
I kept thinking I would like to make something similar in gluten free form and felt muffins would lend themselves well to the adaption and so these Cherry & Almond Muffins were born.
A very simple and quick recipe which can be made in about 5 minutes. I know I say that about lots of recipes, but I really mean it this time!
As there’s no butter (ie: fat) in this recipe, they are best eaten on the day or next day. You can pop them in the microwave for a few seconds after that if you want.
Sometimes I get absent minded while baking and make a mistake. Now and then, those mistakes turn into a new recipe that works out wonderfully and all is well again.
I wanted to make scones with a healthy twist, less sweet but full of flavour and decided to try mixing these ingredients. I used raisins as I had them but wanted them a bit plump as they can sometimes be hard to bite once baked. I covered the raisins with warm water and accidently threw the whole lot instead of draining them and it worked out ok! Suddenly the recipe turned from scones to muffins.
The mix of all spices works really well with the carrot and gives these muffins a lovely warm bite. They will last for up to 5 days in the fridge, in an airtight container and I just popped mine into the microwave before enjoying them.
