Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF. Our Products Are Made Gluten Free & Kept Safe From Cross-Contamination. Here is how you cook that. Great recipe for Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF.
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Ingredients requirements for Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF:
- Require - Dry Ingredients.
- Need 260 grams of gluten free / plain flour.
- Require 2 1/2 tsp of baking powder.
- You need 1/2 tsp for xanthan gum if using gluten-free flour.
- Give 2 1/2 tsp for mixed spice / pumpkin pie spice.
- Need - Wet Ingredients.
- Give 220 grams - pumpkin puree.
- You need 100 grams dark brown sugar (use light brown sugar if using molasses).
- Prepare 120 ml - pure olive oil.
- Need 60 ml golden syrup or treacle / molasses.
- Need 4 tbsp apple puree / applesauce.
- Require 2 tsp for vanilla extract.
- Need 80 grams for raspberries.
- Need 80 grams for blueberries.
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Vickys Berry Spiced Pumpkin Muffins, GF DF EF SF NF instructions:
- Preheat the oven to gas 4 / 180C / 350°F and line a 12 hole muffin tin with cases.
- Whisk the dry ingredients together in a large bowl.
- Mix the wet ingredients except for the berries together in a separate bowl.
- Stir the wet puree into the flour mix until just combined.
- Gently fold in the berries.
- Spoon into the paper cases and bake for 20 - 25 minutes until firm to the touch.
- You can let these cool on a wire rack but you can also serve them warm, they're just gorgeous.
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