BASIC CAKE OR MUFFIN MIX - WHEAT AND EGG FREE
I wrote this recipe many years ago as it was quick and anything could be added to vary the flavour, I have now changed it to a Wheat Gluten and Egg Free recipe, as I can no longer eat wheat. The mix freezes well. Either make Muffins or a larger cake in a 1 lb loaf tin. Add chopped apples, sultanas, choolate chips, dried apricots, other soft fruits, chopped nuts, the list is endless!
Provided by Ladyme
Categories Egg Free
Time 40m
Yield 12 muffuns, 12 serving(s)
Number Of Ingredients 8
Steps:
- Rub the dry ingredients in with the butter.
- Add the wet ingredients, adding a little milk at a time to get a soft dropping consistancy.
- Beat the mixture well to combine.
- Add paper liners to the muffin tin and fill with the mixture.
- Sprinkle a little sugar on the tops of the muffins.
- Bake at about 190 degrees Celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin.
- Makes about 12 muffins.
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Alisha Zainab
alisha_zainab@yahoo.comI've made this recipe several times and it always turns out great. It's a great way to use up overripe bananas.
Olamide Owolabi
o_o92@yahoo.comThis recipe is a lifesaver for me. I have a wheat allergy and it's so hard to find good recipes that are wheat-free.
Mustafa Sabro
s_mustafa77@hotmail.co.ukI'm not a big fan of wheat-free or egg-free baking, but this recipe is an exception. The cake was moist and flavorful, and the muffins were light and fluffy.
Allan CITY
city.allan@gmail.comThis cake is so delicious and flavorful. I can't believe it's wheat- and egg-free.
Me Babu Mia
me54@gmail.comThese muffins are so moist and fluffy. I love that they're made with healthy ingredients.
Level Whisky
l-whisky66@yahoo.comI've made this recipe several times and it always turns out great. It's a great way to use up overripe bananas.
Sophiya Shrestha
sophiyas77@gmail.comThis recipe is a lifesaver for me. I have a wheat allergy and it's so hard to find good recipes that are wheat-free.
Munirmunna Munirmunna
m@yahoo.comI'm not a big fan of wheat-free or egg-free baking, but this recipe is an exception. The cake was moist and flavorful, and the muffins were light and fluffy.
antu2
antu234@hotmail.co.ukThis cake is so moist and flavorful. I love that it's made with wholesome ingredients.
king Emad
emad@gmail.comThese muffins are so delicious and fluffy. I can't believe they're wheat- and egg-free.
Kizito Handhala
h27@hotmail.comI'm so glad I found this recipe. It's the perfect way to use up my overripe bananas.
md kibrya
kibrya_m@yahoo.comThis is a great recipe for people with food allergies. It's easy to make and it tastes great.
Prince Jaker
princejaker@gmail.comI love that this recipe is so versatile. I've used it to make cakes, muffins, and even pancakes. It always turns out great.
Heba Waheed Darwish
h73@hotmail.comThese muffins are perfect for a quick and easy breakfast or snack. They're so moist and fluffy, and they taste great with a little bit of butter or jam.
Mathew Nuhu
nuhumathew@gmail.comI made this cake for my son's birthday party and it was a hit! The kids loved it and the adults thought it was delicious too. It was so easy to make and I didn't have to worry about any allergies.
Ramin Rahimi
r90@yahoo.comThis is a great recipe! I've made it several times and it always turns out perfectly. The cake is moist and fluffy, and the muffins are light and airy. I love that it's wheat- and egg-free, so it's perfect for people with allergies or dietary restric