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Spelt Pecan and Maple Cupcake Muffins

Makes 6 muffins

This is one of our favourite dairy free and sugar free cupcake muffin recipes. Walnuts could be used in place of pecans and agave syrup in place of the maple.

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Free from Soya, Dairy
Vegetarian, Without crystal sugar

Ingredients

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  1. Pre-heat the oven.
  2. Stand 6 cupcake cases in the holes of a muffin or tart tray.
  3. Measure the flour and baking powder into a bowl and stir to combine.
  4. Weigh out the pecans, remove 6 halves for later and roughly crush the rest.
  5. Break the egg into a jug, add the syrup, oil and water and beat together well.
  6. Add the flour blend and mix well.
  7. Stir in the crushed pecans.
  8. Divide the mixture between the prepared cake cases.
  9. Place a pecan half on top of each cupcake muffin.
  10. Bake for 20 -25 minutes.

Equipment

muffin or tart tray, cupcake cases, jug, kitchen blender and mixing bowl

Temperature

190°C, Fan 170°C, 375°F, Gas 5

Cooking time

20-25 minutes

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Gluten Free Baking Powder 130g

£1.45

Out of stock

Organic White Spelt Flour 1kg

£3.50

Out of stock

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Ingredients

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