These gluten-and-dairy-free raspberry muffins taste absolutely delicious and are the perfect mid-morning treat.
Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (⅓-cup/80ml) muffin pan.
Sift flour, baking powder and soda into large bowl. Stir in bran, brown sugar and combined milk, extract, spread and eggs until almost combined. Stir in raspberries.
Divide mixture among pan holes; sprinkle with coffee crystals.
Bake muffins about 20 minutes. Turn muffins, top-side up, onto wire rack to cool.
Demerara or raw sugar can be used instead of coffee crystals. All of these sugars add a crunchy texture to the muffins. This recipe is gluten-free and dairy-free.Note