Hot Cross Muffins Gluten Free

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Victoria throp for coeliac awareness week in australia.

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Steps

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Pre-heat oven to 180c.

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In a medium mixing bowl combine rice flour mix , baking powder , bicarb soda , salt , mixed spice , xanthan gum and sugar.

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Add canola oil , eggs , applesauce and vanilla , stirring just until combined.

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Lightly fold in peel , currants or sultanas and chopped fruit.

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Spoon into 12-hole muffin pan either greased or lined with muffin papers.

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Bake for 20-25 minutes or until starting to brown and are firm to the touch when pressed.

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Makes 10 to 12 muffins.

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This quantity makes 3 cups.

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Xanthan gum stops crumbling in baked goods.

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Disposable foil muffin liners work better than paper ones.

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Arrowroot can be purchased from any supermarket.

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Potato flour can be purchased from the health food section of selected supermarkets and health food stores.

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Ingredients

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gluten-free flour, gluten free baking powder, bicarbonate of soda, salt, mixed spice, xanthan gum, sugar, canola oil, eggs, unsweetened applesauce, vanilla, mixed peel, dried apricots, currants, glace fruit