Name: Gluten-free, dairy-free, raspberry muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: Gluten-free, dairy-free raspberry muffins; 2 1/2 cup (375g) gluten-free plain flour; 1 tablespoon gluten-free baking powder; 1/2 teaspoon bicarbonate of soda; 1/3 cup (40g) rice bran; 2/3 cup (150g) firmly packed brown sugar; 1 1/2 cup (375ml) soy milk; 1 teaspoon vanilla extract; 60 gram dairy-free spread, melted; 2 eggs, beaten lightly; 150 gram frozen raspberries; 1 tablespoon coffee crystals

Gluten-free, dairy-free, raspberry muffins

A simple gluten- and dairy-free muffin recipe that makes a perfect breakfast on the run, or morning and afternoon tea.

Makes 12 Item

Prep

15M

Cook

20M

Total

35M

Ingredients

Gluten-free, dairy-free raspberry muffins

2 1/2 cup (375g) gluten-free plain flour

1 tablespoon gluten-free baking powder

1/2 teaspoon bicarbonate of soda

1/3 cup (40g) rice bran

2/3 cup (150g) firmly packed brown sugar

1 1/2 cup (375ml) soy milk

1 teaspoon vanilla extract

60 gram dairy-free spread, melted

2 eggs, beaten lightly

150 gram frozen raspberries

1 tablespoon coffee crystals

Method

Gluten-free, dairy-free raspberry muffins

1.Preheat the oven to moderately hot (200°C /180°C fan-forced). Grease a 12-hole (1/3-cup capacity) muffin pan.

2.Sift flour, baking powder and soda into a large bowl. Stir in bran, sugar, combined milk, vanilla extract, spread and eggs until almost combined. Add half the raspberries; stir until just combined.

3.Divide the mixture among muffin holes; sprinkle with remaining berries and coffee crystals. Bake in a moderately hot oven for about 20 minutes or until cooked.

4.Remove carefully from pan and cool on rack.

Makes 12. Suitable to freeze. Spread suitable to microwave. Regular milk and butter can be used in place of dairy-free substitutes for those who can tolerate dairy products. This recipe is best made on day of serving.
Note

Women's Weekly Food