Mini Muffins

    25 min

    These little treats are gluten, soy, nut and dairy-free. They are soft, moist and delicious to snack on. Feel free to spruce up the muffins by adding dried fruit, if desired.

    7 people made this

    Serves: 4 

    • 2 eggs, separated
    • 1 tablespoon caster sugar
    • 250ml rice or oat milk
    • 1/4 teaspoon vanilla extract
    • 250g gluten-free self-raising flour

    Prep:10min  ›  Cook:15min  ›  Ready in:25min 

    1. Preheat oven to 180 C / Gas 4. Grease a mini-muffin tin.
    2. In a large bowl, beat egg whites until soft peaks form.
    3. In another large bowl beat together egg yolks, sugar, milk and vanilla. Fold in flour, then fold in egg whites.
    4. Pour into prepared muffin tin.
    5. Bake for 15 minutes in preheated oven.
    6. Let muffins cool for a few minutes, then remove from the tin.

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    Reviews in English (1)


    It was interesting. I used soy milk as that is what we had. I also put dark chocolate chips in it and I'm glad I did as they didn't have much flavor. My wheat free flour seems to make things rubbery and it did with these as well.  -  24 May 2014  (Review from Allrecipes AU | NZ)