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Muffin Recipes

Mini Berry Loaves

8 Portions
Easy
40
These adorable mini loaves are a great healthy alternative for an afternoon treat.
Ingredients
Preparation
For the Loaves
120 ml
Golden Syrup (8 tbsp)
75 g
Caster Sugar (3 oz)
75 g
Dairy Free Margarine (3 oz)
175 ml
Unsweetened almond milk (6 fl.oz) or unsweetened soya milk
300 g
Gluten Free White Bread Flour (10 oz)
2
Dr. Oetker Baking Powder Sachets x 2 sachets (2 tsp)
Dr. Oetker Vanilla Pod Grinded
75 g
Dried Cranberries (3 oz)
75 g
Glacé Cherries (3 oz)
75 g
Blueberries (3 oz), fresh
Hints
1 serving = 122g
Prep:
40 min
1

Preheat the oven to 170°C (150°C Fan oven, 325°F, gas 3). Grease 8 x mini loaf tins with oil or dairy free margarine and arrange on a baking tray.

2

Put the syrup, sugar and margarine in a saucepan and heat gently until melted. Remove from the heat and stir in the almond milk.

3

Sift the gluten free flour and Baking Powder into a mixing bowl. Using the Vanilla Grinder, grind over vanilla flakes to taste. Stir in the fruit. Make a well in the centre and gradually stir in the melted ingredients to form a well blended, thick batter.

4

Divide the mixture between the cake tins, smooth the tops and bake in the oven for 22-25 minutes, until risen, firm to the touch and lightly golden. Leave to cool for 10 minutes then turn on to a wire rack to cool completely. Your cakes are now ready to serve and enjoy!

Recipe Tips
These cakes are best enjoyed within 2 days of baking. They do freeze well – just wrap them tightly in cling film and freeze for up to 6 months. Allow to defrost in the wrappings before serving.
Additional information
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