
These gluten free and sugar free raspberry muffins are very simple to make and perfect for an afternoon tea with friends or as a snack. Very rich and creamy texture contrasted by the tanginess of the rasperries. One of my favourites! You can also easily freeze them and take them out as you need them.
Preparation & cooking time: 40mins
Ingredients for 9 muffins:
100gr butter, room temperature or margarine if you want it dairy free
30gr xylitol
200gr self raising gluten free flour
1 teaspoon xantham gum
2 eggs, beaten
50ml rice milk or coconut milk
100gr frozen raspberries
- Pre-heat oven at 350F or 175C. Also ut muffin paper into muffin tray.
- Mix the flour with the xantham gum.
- Place butter and xylitol/stevia in a bowl and beat with a whisker till the butter changes colour to a paler shade.
- Separately mix the milk and egg together and little by little add to the butter. If you notice that the butter starts to curdle add some of the flour.
- Gradually add all of the egg mixture and then with a spatula start adding the flour. Do not overmix as otherwise the mixture becomes hard.
- Add the frozen raspberries and then spoon the mixture between 9 cupcake cases.
- Cook in oven for 22-25 minutes or check with a wooden toothpick. Insert toothpick in the middle of the muffin and when the toothpick comes out clear, it is ready. Let it cool before you eat.
NUTRITIONAL VALUE PER PORTION | |
energy kcal | 183.2 |
fat | 10.4 |
of which saturated | 6.1 |
carbohydrates | 19.0 |
of which sugars | 1.2 |
fibre | 2.0 |
protein | 8.9 |
salt | 0.2 |
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