Raspberry muffins

posted in: Recipes | 0


100g butter or dairy-free margarine

70g rice flour

80g ground almonds

30g cornflour

30g polenta

80g golden caster sugar

½ tsp xanthan gum

2 tsp baking powder

Zest of 1 lemon, grated

2 eggs

120ml milk or soya milk

100g fresh or frozen raspberries

Muffin tin and 10 paper muffin cases


  1.  Preheat the oven to 175°C/gas mark 4.
  2.  Melt the butter in a saucepan or the microwave and put to one side.
  3. Mix together the rice flour, ground almonds, cornflour, polenta, caster sugar, xanthan gum, baking powder and grated lemon zest in a large bowl.
  4.  Beat the eggs into the melted butter.
  5. Gently mix into the dry ingredients, followed by the milk.  Fold in the raspberries.
  6. Pour the mixture into paper cases.
  7. Bake in the oven for 25 minutes until golden.
  8. Cool on wire racks.
  9. Enjoy!

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