Gluten-Free Heaven Australia - October 2017

Total fat Saturated Salt Sugar Protein

9.8g 5.6g 0.25g 0.8g 3.4g

250g (9oz) gluten-free flour, sifted

2½ tsp gluten-free baking powder

½ tsp salt

250ml (9fl oz) unsweetened almond

milk (use regular milk or coconut

milk to make recipe nut free)

125g (4½oz) butter, melted

2 free-range eggs, whisked

75ml (2¾fl oz) rice malt syrup

180g (6oz) frozen or fresh raspberries

Fluffy raspberry muffins

By Sarah Wilson GF SF V

Makes 12 | Prep 10 mins | Cook 25-30 mins | Calories 194 (per muffin)

1 Preheat the oven to 180°C/Gas Mark 4. Line a

muffin or cupcake tray with 12 patty cases.

2 Combine the sifted flour, baking powder and salt

in a large bowl. Pour in the milk, butter, eggs and

rice malt syrup. Mix until a batter forms. Gently stir

through the raspberries.

3 Spoon the mixture into the prepared patty cases,

then bake for 25-30 minutes, or until the muffins

are well risen and a skewer comes out clean when

inserted into the centre.

4 Remove from the tray and allow to cool on a wire

rack before serving.