Name: Raspberry muffins
Cook time: 35 min
Total time: 35 min
Ingredients: 2 1/2 cup (355g) 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) gluten-free soy milk; 1 teaspoon vanilla extract; 60 gram dairy-free spread, melted; 2 eggs; 150 gram frozen raspberries; 1 tablespoon coffee crystals (see note, below)

Ingredients

2 1/2 cup (355g) 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) gluten-free soy milk

1 teaspoon vanilla extract

60 gram dairy-free spread, melted

2 eggs

150 gram frozen raspberries

1 tablespoon coffee crystals (see note, below)

Method

1.Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (⅓-cup/80ml) muffin pan.

2.Sift flour, baking powder and soda into large bowl. Stir in bran, brown sugar and combined milk, extract, spread and eggs until almost combined. Stir in raspberries.

3.Divide mixture among pan holes; sprinkle with coffee crystals.

4.Bake muffins about 20 minutes. Turn muffins, top-side up, onto wire rack to cool.

Demerara or raw sugar can be used instead of coffee crystals. All of these sugars add a crunchy texture to the muffins. This recipe is gluten-free and dairy-free.
Note

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Ingredients

Method

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