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.
- 15 mins preparation
- 20 mins cooking
- Makes 12 Item
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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
- 1Preheat the oven to moderately hot (200°C /180°C fan-forced). Grease a 12-hole (1/3-cup capacity) muffin pan.
- 2Sift 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.
- 3Divide 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.
- 4Remove carefully from pan and cool on rack.
Notes
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.
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