Serves: 12 (makes 12)
Time to make: 35 mins (Hands-on time: 10 mins, Cooking time: 25
100g reduced-fat spread
1/2 cup soft brown sugar
2 eggs, beaten
1 teaspoon vanilla essence
1 cup gluten-free baking mix
1 teaspoon gluten-free baking powder
1/2 teaspoon baking soda
1/3 cup trim milk
1 cup frozen mixed berries
Step 1 Preheat oven to 180°C. Line a 12-hole muffin tray with 12 paper cases.
Step 2 In a bowl beat spread and sugar until light and fluffy. Gradually add eggs and vanilla. Add dry ingredients. Stir in milk and carefully fold in frozen berries. Do not over-mix.
Step 3 Spoon into paper cases to 3/4 full. Bake in oven for 25 minutes or until light and springy to touch. Cool on a wire rack. Muffins may sink a little once cooled. Store for up to 2 days. Sprinkle with a little icing sugar* and garnish if preferred.