Raspberry muffins

The perfect mid-morning treat.

  • 35 mins cooking
  • Makes 12 Item
  • Print


Raspberry muffins
  • 2 1/2 cup (355g) gluten-free plain flour
  • 1 tablespoon gluten-free baking powder
  • 1/2 teaspoon bicarbonate of soda
  • 1/3 cup (40g) rice bran
  • 2/3 cup (150g) firmly packed brown sugar
  • 1 1/2 cup (375ml) gluten-free soy milk
  • 1 teaspoon vanilla extract
  • 60 gram dairy-free spread, melted
  • 2 eggs
  • 150 gram frozen raspberries
  • 1 tablespoon coffee crystals (see note, below)


Raspberry muffins
  • 1
    Preheat oven to 200°C (180°C fan-forced). Grease 12-hole (⅓-cup/80ml) muffin pan.
  • 2
    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.
  • 3
    Divide mixture among pan holes; sprinkle with coffee crystals.
  • 4
    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.

More From Women's Weekly Food