(Makes 12 – 14)
2 ¼ cups Gluten Free Cake and Biscuit mix (360g)
1 tsp mixed spice
5 level tsp Gluten Free Baking Powder
70g melted butter
3/8 cup sugar
1 cup milk
1 cup blueberries (fresh or frozen)
Melt butter and use a little to lightly grease the muffin pan.
Beat in sugar, eggs and milk
Add flour, spice, baking powder and blueberries, then mix to combine.
Fill muffin tins at least ¾ full – preferably a little more
Sprinkle tops with cinnamon and sugar mix (keep a jar with 2 tsp cinnamon and 1 cup sugar mixed).
Bake at 230C for about 15 minutes.