My gluten and dairy free raspberry muffins are the perfect mid morning treat, and taste delicious! The best part about this recipe is how adaptable it is, and works great with blueberries and chocolate chips too. If you do try making this recipe, don’t forget to tag me in any photos over on social media!
You will need (makes 10-12 muffins):
300g gluten free plain flour
150g golden caster sugar
1 level tbsp baking powder
1/4 tsp salt
250ml almond milk
2 large eggs
80g dairy free butter (melted)
150g fresh raspberries
12 muffin cases
Icing sugar (to dust)
Preheat your oven to 180°C and line a muffin tin with cases, this recipe will make between 10-12 muffins depending on how big you make them.
Mix together your gluten free flour, baking powder, golden caster sugar and salt in a large bowl.
In a separate jug, whisk together your almond milk and eggs. Slowly add the egg & milk mixture into your dry ingredients and mix well until you have a smooth batter.
Melt your butter and pour this into the batter, mix well.
Before adding your raspberries coat them in some gluten free flour (this stops them from sinking in the mixture) and then fold into your mixture.
Pour the batter into your muffin cases (around 3/4 full) and bake in the oven for around 25 minutes until golden brown.
Leave to cool, dust with a little icing sugar and enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice