Ingredients: 125g Nuttelex Lite (or other dairy free spread) ¾ cup raw sugar 2 eggs 2 cups gluten free self-raising flour
1 tbsp poppy seeds
2 tbsp Kfibre
24 flat tsp cranberry jam (I used Nogo Sauces)
Preheat oven to 180ºc.
Cream Nuttelex and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
Stir through poppy seeds
Sift flour and Kfibre and fold into mixture.
Lightly grease a 24-hole mini muffin tray and fill holes evenly with mixture, around 2/3 of the way.
Put 1 tsp of jam on top of each muffin and use a skewer to twirl to give a marbled effect.
Place in the oven and cook for 15-20 minutes or until golden brown.
Remove from oven, allow to cool in the tray for 5 minutes, then place on a cooling rack until completely cooled.
Serve and Enjoy!
1. Once cooled these store really well in the freezer in either a zip lock bag or airtight container.
2. You can substitute 2 tbsp psyllium husks in the place of Kfibre.