Recipe by David L.


  • ¼ teaspoon baking powder

  • 200g gluten-free plain flour

  • 1 teaspoon mixed spice

  • 75g butter

  • ½ cup Natvia stevia blend

  • 2 large eggs

  • 2 teaspoons vanilla extract

  • 150ml cup milk

  • 2 small apples, peeled and roughly chopped* 1 cup blueberries (fresh or frozen)

  • Handful vanilla bean seeds


  • 1.

    Preheat the oven to 180ºC and line a 12 hole cupcake tray. Combine the flour, baking powder and mixed spice in a bowl, and set aside.

  • 2.

    Cream the butter and Natvia stevia blend until light and fluffy, then add the eggs, one at a time. Beat in the vanilla extract and vanilla bean seeds, then add half the flour mixture and beat on low

  • 3.

    Speed until almost combined. Add the milk and beat again, then add the remaining flour mixture.

  • 4.

    Finally fold through the chopped apples and blueberries.

  • 5.

    Divide the mixture amongst the prepared cupcake tray holes and bake for 20 to 25 minutes until golden and cooked when tested with a skewer.

Nutritional information

Nutritional analysis per serving (12 servings)

  • Energy 146kj
  • Fat Total 6g
  • Saturated Fat 3g
  • Protein 3g
  • Carbohydrate 33g
  • Sugar 3g
  • Sodium 49mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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