Raspberry muffins - wheat free recipe
dietary information: |
| wheat free |
|
| gluten free |
|
| nut free |
|
| dairy free |
|
makes 6
| 70 |
g |
brown rice flour |
| 45 |
g |
tapioca flour |
| 45 |
g |
potato flour |
| 1¼ |
tsp |
baking powder |
| ½ |
tsp |
xanthan gum |
| ½ |
tsp |
unflavoured vegetarian gelatine |
| 30 |
g |
sugar |
| ¼ |
tsp |
salt |
| ½ |
tsp |
grated lemon peel |
| 1 |
|
dessert apple, cooked with 1 tbsp water and mashed to a puree |
| 1 |
large |
egg, beaten |
| 4 |
tsp |
light olive oil or flavourless oil |
| 6½ |
tbsp |
milk |
| ¼ |
tsp |
vanilla extract |
| 125 |
g |
fresh raspberries |
| 6 |
|
paper muffin cases |
preheat oven: 200°C, 400°F, Gas 6
| 1. |
Mix together the rice, tapioca and potato flours, gelatine, xanthan gum, baking powder, sugar,
salt and lemon peel.
|
| |
| 2. |
Mix the apple puree with the egg, oil, milk and vanilla. Mix this into the dry ingredients so that
you get a lumpy batter.
|
| |
| 3. |
Gently fold the raspberries into the mixture, then divide equally into the 6 muffin cases in a
muffin tray. Bake for 25 minutes. Leave to cool on a baking tray.
|
| |
These muffins are delicious either hot or cold, and will keep in an airtight tin for a couple of days.
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