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.
- 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
Preheat the oven to 200 C (180 C fan-forced). Grease a 12-hole (⅓-cup capacity) muffin pan.
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.
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.
Remove carefully from pan and cool on rack.