Gluten Free, Dairy Free and Fodmap Friendly!!

Mixed Spice Muffins

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  • 1 cup gluten free self-raising flour

    1 tsp baking powder

    1tsp BiCarb Soda

    1tsp cinnamon

    1tsp ginger

    1 tsp mixed spice

    1 tsp clove

    ½ cup brown sugar

    ¾ cup lactose-free milk

    1tsp vanilla

    2 eggs

    50g butter, melted



    50g butter

    3 cups icing sugar

    2 tbsp lactose-free milk

    1 tsp cinnamon

    1tsp ginger

    1 tsp mixed spice

    ½ tsp clove

    Extra cinnamon for dusting.

    Gingerbread for decorations 


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Prep TIME: 10mins+10mins
Cooking TIME: 20mins

Preheat the oven to 160C.

Combine all of the dry ingredients in a bowl, flour, spices, bi-carb and baking soda. In a small bowl whisk eggs, lightly. Add milk, vanilla, eggs and melted butter in the flour and mix with a whisk, until just combined.

Line a 12-muffin tray with 12 Pattie cases. Fill each Pattie case half way. Bake for 15-20mins or until a skewer comes out clean. Allow to cool completely before decorating.

Meanwhile make the icing, whip butter in an electric mixer with paddle attachment, or with electric beaters, until it is light and smooth. Gradually add in icing sugar, 1 cup of a time. Alternatively, add milk 1 tbsp. at a time. Beat in spices until it is light and fluffy (about 30-40secs).

Spread 1tbsp of icing on each muffin. Sprinkle with cinnamon and place a gingerbread on each muffin.




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