(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

2 eggs

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.