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Gluten-free raspberry muffins recipe

Gluten-free raspberry muffins recipe

32 ratings

Created by The Tesco Real Food team

These fruity muffins are the perfect teatime bake or lunchbox snack. They're light, luscious and gluten-free, so suitable for coeliac diets. Bake a batch for the freezer and you'll always have a treat to hand! See method

Ingredients

  • 75g (3oz) butter, melted
  • 75g dark muscovado sugar
  • 1 egg, beaten
  • 300g (10oz) Doves Farm gluten free flour (or a mixture of your own gluten free flours)
  • 2 tsp gluten-free baking powder
  • 2 bananas
  • juice of 1 lemon
  • 100ml (3½fl oz) milk
  • 75g (3oz) raspberries

Each serving contains

  • Energy

    1190kj
    282kcal     14%

  • Fat

    9g 13%

  • Saturates

    5g 26%

  • Sugars

    16g 18%

  • Salt

    0.3g 5%

of the reference intake
Carbohydrate 47.1g Protein 3.7g Fibre 1.6g

Method

  1. Preheat the oven to Gas Mark 3, 170ºC, fan 150ºC. Arrange 8 muffin cases in a muffin tin and set aside.
  2. In a large mixing bowl, whisk the butter, sugar and egg with an electric whisk. Sift in the flour and baking powder, then gradually add the milk, mixing continuously until light and fluffy.
  3. In a separate bowl, mash the bananas with the lemon juice until smooth. Fold the banana mixture and raspberries into the batter, then divide the mixture between the muffin cases. Bake in the oven for 25 minutes, until golden. Remove from the oven and transfer the muffins to a wire rack, to cool.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Gluten-free recipes

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