Baking Heaven April 2020

Recipe by Glebe Farm (www.glebefarmfoods.co.uk)

Recipe by Splenda® ( http://www.splenda.co.uk)

Perfect for an

on-the-go brekkie!

CUPCAKE HE AVEN

WWW.FOODHEAVENMAG.COM APRIL baking heaven 43

Cheery cherry

muffi ns

MAKES 12
230g (8oz) fresh or frozen cherries,
pitted
60g (2oz) butter
60g (2oz) cream cheese
8 tbsp Splenda® Stevia Crystal
1 large free-range egg
250g (9oz) self-raising fl our, sifted
250ml (9fl oz) whole milk

1 Preheat the oven to 200°C/Gas Mark

6. Line a 12-hole muffin tin with paper
   cases, then spray them with vegetable
   cooking spray.
   2 Set aside 12 cherries, then chop the
   remaining cherries. Place the chopped
   cherries on kitchen paper to drain.
   3 Beat the butter and cream cheese at
   medium speed with an electric mixer
   until creamy. Add the Splenda® Stevia
   Crystal, beating until well combined.
   Add the egg, then beat until combined.
   4 Add the flour to the butter mixture,

alternating with the milk, beginning and

ending with the flour. Beat at low speed

until blended after each addition. Do not

overbeat. Stir in the chopped cherries.

Spoon 1 tbsp batter into each paper

case. Place a cherry in the centre of

Blueberry

& oat muffi ns

MAKES 12
80g (2½oz) Glebe Farm gluten-free
porridge oats
240ml (8½fl oz) Glebe Farm
PureOaty oat drink
200g (7oz) fresh blueberries
160g (5½oz) Glebe Farm gluten-free
fl o u r
150g (5½oz) melted vegan butter
120ml (4fl oz) agave syrup
1 tsp gluten-free baking powder
½ tsp gluten-free bicarbonate
of soda
1 tsp vanilla extract

1 Preheat the oven to 200°C/Gas
Mark 6 and fill a muffin tray with
12 paper muffin cases.
2 Combine the oats and PureOaty and
leave to soak for 30 minutes.
3 Combine the dry ingredients together

in a large bowl. Whisk in the melted

vegan butter, vanilla and agave until

combined. Add the soaked oats and

blueberries and fold until combined.

4 Spoon the batter into the muffin

cases and bake for 25-30 minutes, or

until a knife comes out clean.

each, then top with the remaining

batter, filling them three-quarters full.

5 Bake in the oven for 25 minutes, or

until the muffins are lightly browned.

Remove from the muffin tin

immediately, then cool on wire racks.