INGREDIENTS
• 1.5 cups gluten free self raising flour
• 1/4tsp salt
• 1 cup coconut sugar
• 1/2tsp cinnamon
• 2 eggs well beaten
• 1/2cup coconut oil melted
• 1/2cup light coconut cream
• 1/2tsp vanilla essence
• 1/2 cup WEIGHT WATCHERS cut tinned peaches
• cooking oil spray
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INSTRUCTIONS
1. In a large mixing bowl, combine the flour, salt, sugar and cinnamon.
2. Make a well in the centre; add the eggs, oil, coconut cream and vanilla. Stir lightly until dry mixture is moistened.
3. Pour batter evenly into the muffin tins
4. Bake for 15-20 minutes on 200 or until a skewer inserted into the centre comes out clean.
5. Cool in the tray before placing on a wire rack to cool completely.
6. Store in an airtight container, or wrap the cold muffins individually to freeze.
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