Gluten-free raspberry muffins

Gluten-free raspberry muffins recipe

8 ratings

See method

  • Makes 8 muffins
  • 20 mins to prepare and 25 mins to cook
  • 282 calories / serving
  • Freezable

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)
  • 2tsp 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.

See more Gluten-free recipes

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