Berry Muffins

2 cups GF self-raising flour
2/3 cups castor sugar
1/2 teaspoon xantham gum (if you have it - if not it isn't a big deal - click on the link for why to use it)
Equivalent of 1 egg with No Egg
3/4 cup soy milk (you may need a little bit more but see what the mixture looks like)
125g melted butter substitute (Nuttelex)
1 teaspoon vanilla essence
1/2 cup frozen berries

Preheat oven to 180 degrees celcius. Grease 12 hole muffin pan. Combine dry ingredients and then stir in wet ingredients. Mix until just combined (muffins turn out better when you haven't mixed them too much) and spoon into prepared pan. Bake for about 20mins.

I made mini muffins today with this recipe and halved the recipe - it made 17 mini muffins although I probably could have made the mixture go further.

These are the best allergen-free muffins I have made so far and our visiting friends said they quite enjoyed them!