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raspberry

 

 

 

 

 

Method

Lightly grease 12 cup muffin tray or place muffin cases inside cups of tray.

Sift the glutenfree plain white flour into a bowl. Add the sugars,baking powder, xanthan gum, salt and cinnamon and stir to blend.

Make a well in the centre. Place the margarine, egg and milk in the well and mix until just combined. Stir in the raspberries and lemon rind.

Spoon the mixture into the prepared muffin tray, filling the cups almost to the top.

Crumble Topping
¼ cup finely chopped walnuts
1/3 cup dark brown sugar
3 tbsp Gluten Free Plain White Flour
1 tsp ground cinnamon
3 tbsp melted dairy free margarine

For the crumble topping, mix the nuts, dark brown sugar, flour and cinnamon in a bowl. Add the melted margarine and stir to blend.

Spoon some of the crumble over each muffin. Bake until browned, approx. 30-35 mins. Transfer to a wire rack to cool slightly.

raspberry muffins

Ingredients

1 1/2 cups gluten free
plain white flour
½ tsp xanthan gum
2 tsp baking powder
¼ cup caster sugar or fruit sugar
¼ tsp salt
1 tsp ground cinnamon
½ cup melted dairy free margarine
1 egg
½ cup soya or rice milk
¾ cup fresh raspberries
grated lemon rind

 

 

Pre-heat oven to:
GM4, 350F, 180C