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Raspberry muffins recipe

“Muffins bursting with juicy raspberries”

Wheat/gluten free Raspberry Muffin recipe

Allergy Information

Wheat-Free no
Gluten-Free no
Nut-Free no
Dairy-Free no
Sugar-Free no
Vegetarian no
Vegan no
  • Preparation time: 20 mins
  • Cook time: 25 mins
  • Total time: 45 mins
  • Yield: makes 12

Nearly everyone loves muffins, and these wheat and gluten free raspberry muffins are just bursting with juicy fruit.

Quick to make, you can have warm raspberry muffins straight from the oven for brunch, or an afternoon treat in just 45 minutes, including cooking time. They also pack up great for a healthy bagged/school lunch treat.

I have also substituted Bob's Red Mill GF All Purpose Baking Flour for the tapioca and potato flours and it worked really well as an alternative. I used it as a direct quantity replacement with no adjustment. Other gluten free flours may be different however, so it's worth experimenting, and if they already contain xanthan or guar gum then you can leave out the extra 1 tsp in the ingredients list.

Ingredients

140g [140g] brown rice flour
90g [90g] tapioca flour
90g [90g] potato flour
2 1⁄2 tsp [2 1⁄2 tsp] baking powder
1 tsp [1 tsp] xanthan gum
1 tsp [1 tsp] unflavoured vegetarian gelatine (we used Agar flakes)
60g [60g] sugar
1⁄4 tsp [1⁄4 tsp] salt (optional)
1 tsp [1 tsp] organic lemon zest (non-organic lemons have waxed skins)
2 [2] dessert apples, peeled and cooked with 2 tbsp water, mashed to a puree
2 large [2 large] eggs, beaten
2 1⁄2 tbsp [2 1⁄2 tbsp] light olive oil
200ml [200ml] milk
1⁄2 tsp [1⁄2 tsp] vanilla extract
250g [250g] fresh raspberries (they need to be firm not overripe, and do not use frozen as they will go mushy)
12 [12] paper muffin cases

Directions

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 zest.
  2. Mix the apple puree with the egg, oil, milk and vanilla.
  3. Mix the wet ingredients into the dry ingredients so that you get a lumpy batter, don't over mix, you want it to stay a bit lumpy.
  4. Gently fold the raspberries into the mixture, then divide equally into the 12 muffin cases in a muffin tray.
  5. Bake for 25 minutes, to test if cooked, a toothpick pushed into the centre of a muffin should come out dry, if not, then cook for another minute before testing again, repeat as often as required until muffin is cooked, do not overcook.
  6. After removing from oven, leave to cool in the muffin tray for a few minutes. Then place muffins on a wire cooling rack to cool completely.

These muffins are delicious either hot or cold, and will keep in an airtight container for a couple of days.

You can also freeze them very successfully. Line a freezer box with waxed or parchment paper, place the muffins inside and cover with more paper, before putting lid on. This helps to keep them from freezer burn. Defrost in a microwave or leave to thaw on a plate.

I also like them with hot custard or vanilla ice cream.

Author: Helen Fletton