Monday, March 31, 2014

  • 500g packet Basco mixed berry flavoured gluten-free muffin mix
  • 1 cup vanilla gluten-free yoghurt
  • 2 eggs, lightly beaten
  • 60g butter, melted, cooled
  • 800g can pie apples, chopped
  • 1 teaspoon ground cinnamon

  1. Step 1
    Preheat oven to 200°C/180°C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm from edges of pan on all sides.
  2. Step 2
    Place muffin mix into a large bowl. Make a well in centre. Combine yoghurt, eggs and butter in a jug. Add to well with half the apple. Stir until just combined. Spread mixture into prepared pan. Top with remaining apple. Sprinkle with cinnamon.
  3. Step 3
    Bake for 45 minutes or until browned and firm to touch. Cool in pan for 10 minutes. Transfer to a wire rack to cool completely. Cut into 24 squares. Store in an airtight container.

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