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Hot Cross Muffins (Gluten Free)

Liana Werner-Gray, writer of The Earth Diet regimen welcomes you to prepare these excellent gluten free muffins that you can enjoy warm along with cold.

Total making time: 40 minutes

Makes: 12 muffins

TIP: Do not bother with being exact with the spices, be generous with your spoonfuls!


  • 2 medium/large carrots (concerning 2 rounded mugs not packed)
  • 1 small courgette (zucchini)
  • 250g ground almonds
  • 80g sultanas as well as raisins (or any type of dried fruit mix)
  • Grated rind of 1 unwaxed orange
  • 2 big natural eggs (added big in the US)
  • 2 tblsps additional virgin olive oil or warmed up coconut oil
  • 80ml acacia honey
  • 1 tblsp organic cider vinegar
  • 1 tsp bicarbonate of soda
  • 2 rounded tsps cinnamon
  • ½ rounded tsp ground ginger
  • 1/2 rounded tsp mace (or nutmeg)
  • ¼ rounded tsp allspice
  • ¼ tsp sea salt


If you have to transform these dimensions or use a Fahrenheit stove setting, google conversions. These are approximate though because it depends on the size of your cup.


  • Place some paper instances into a muffin tray.
  • Set the oven to 170 ° C (fan/convection stove)

* This dish supplied by and also thanks to Gluten Free SCD and Veggie!

This post first appeared on Diet Nutrition Authority, please read the originial post: here

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Hot Cross Muffins (Gluten Free)


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