Quick & Easy

Gluten-free, dairy-free, raspberry muffins

A simple gluten- and dairy-free muffin recipe that makes a perfect breakfast on the run, or morning and afternoon tea.
Gluten-free, dairy-free, Raspberry MuffinsAustralian Women's Weekly


Gluten-free, dairy-free raspberry muffins


Gluten-free, dairy-free raspberry muffins

1.Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole (1/3-cup capacity) muffin pan.
2.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.
3.Divide the mixture among muffin holes; sprinkle with remaining berries and coffee crystals. Bake in a moderately hot oven for about 20 minutes or until cooked.
4.Remove carefully from pan and cool on rack.

Suitable to freeze. Spread suitable to microwave. Regular milk and butter can be used in place of dairy-free substitutes for those who can tolerate dairy products. This recipe is best made on day of serving.


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