Raspberry Muffins That Are Gluten-free And Dairy-free

If you're looking for a gluten-free and dairy-free muffin option, look no further. This raspberry muffin recipe that makes a perfect breakfast on the run, or morning and afternoon tea.

Yield: Makes 12
Prep Time: 15 mins
Cook Time: 20 mins
Difficulty Level: 2/5

Ingredients

• 2½ cup (375 g) gluten-free plain flour
• 1 tbsp gluten-free baking powder
• ½ tsp bicarbonate of soda
• ⅓ cup (40 g) rice bran
• ⅔ cup (150 g) firmly packed brown sugar
• 1½ cup (375 ml) soy milk
• 1 tsp vanilla extract
• 60 g dairy-free spread, melted
• 2 eggs, beaten lightly
• 150 g frozen raspberries
• 1 tbsp coffee crystals

Steps

01. Preheat the oven to 200 C (180 C fan-forced). Grease a 12-hole (⅓-cup capacity) muffin pan.

02. Sift 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.

03. Divide the mixture among muffin holes; sprinkle with remaining berries and coffee crystals. Bake in a moderately hot oven for about 20 mins or until cooked.

04. Remove carefully from pan and cool on rack.

Photo: bauersyndication.com.au