Yes, these are gluten, sugar & dairy free but with all the goodness of fresh berries!
Choose delicious blueberries, raspberries, small strawberries or blackberries (hedgerow bounty) to make your own flavour or mix ’em up.

100g       Plain Gluten Free Flour (if you use self raising, you won’t need the baking powder)
80g         Ground Almonds
30g         Polenta
2tsp        Gluten Free Baking Powder
½ tsp      Xanthan Gum
Zest of 1 unwaxed lemon
100g       Dairy Free Spread or Coconut Oil (or butter if you don’t need to be dairy free)
80g         Xylitol (or unrefined caster sugar if you prefer)
100ml     Milk Substitute (or milk if you prefer)
2             Large Free Range Eggs, beaten well
Juice of ½ lemon
100g       Fresh Berries of choice, rinsed & drained well

How? | Sieve flour, baking powder & gum in a bowl then mix the other dry ingredients & lemon zest in carefully.
In a separate bowl cream the spread/butter with the xylitol until creamy in colour.
Blend in the eggs, gradually.
Fold in the flour mix, add the lemon juice & use the milk to slacken the batter.
Lastly, carefully fold in the berries to the mixture.

Divide between 10 muffin cases.
Bake at 175ºC for 25 minutes.

Note | They will not brown much (xylitol) so check that a skewer comes out clean if inserted into muffin. If you use sugar, they will go a golden brown colour.

Cool | On a rack. Will keep in an airtight container for 2-3 days.

Serve | As a dessert warm with custard, ice-cream, coconut cream, plain yoghurt of choice & more berries or just with a good cuppa!

Will freeze | Use within a month & the juice of the berries may make the muffins a bit soggy!

Handy Tip | If you cannot find unwaxed lemons. Put a lemon into a small heat proof bowl or mug, cover with boiling water for 10-20 seconds. The wax will come off & float to the surface of the water. Remove lemon carefully. Dry off & use.