1 cup fine rice flour

1/2 cup potato flour

1/2 cup maize cornflour

One teaspoon bicarbonate soda

Two teaspoons of gluten-free baking powder

One teaspoon of xanthan gum

60g dairy-free spread, melted

1/3 cup caster sugar

Two eggs

1 cup Vitasoy Soy Milky Lite

Rind of 1 orange

1 cup blueberries

Icing sugar for dusting (optional)


  1. Preheat oven to 180deg C /160deg C (fan forced). Line a 12-cup muffin pan with paper cases.
  2. Rice flour, potato starch, cornflour, and baking powder with bicarbonate of soda should be sifted into a large bowl.
  3. Mix sugar, Vitasoy Soy Milky Lite, orange rind, and melted dairy-free spread in a separate bowl until well combined. Fold together the flour mixture and blueberries. Do not overmix
  4. Spread the mixture evenly in a muffin tray. Bake for 20-25 mins or until golden and cooked. Cool in the tins for 5 minutes, then transfer them to a cooling rack.

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