This recipe contains no gluten containing ingredients or products.
Serves: 16 person(s)
Preparation Time: 10 mins
Cooking Time: 40 mins
Yield: 16 x muffins
A delicious gluten-free treat that everyone will enjoy!
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Ingredients:
1 large or 2 small Granny Smith (green) apples, peeled, cored and diced (220g)
100 g raspberries, fresh or frozen
2 cup gluten-free self raising flour (300g)
1/2 tsp guar gum or xanthan gum
1 tsp gluten-free baking powder
1 cup almond meal (100g)
3/4 cup caster sugar (175g)
2 large eggs (67g each)
1 1/4 cup reduced-fat milk
2 Tbsp vegetable oil
Directions:
Preheat oven to 180ºC.
Sift and combine self-raising flour, guar gum, baking powder, almond meal and caster sugar. In a small bowl, lightly whisk eggs, milk and vegetable oil with a fork. Make a well in the dry ingredients. Add wet ingredients and mix thoroughly until just combined. Do not over-mix.
Add apple pieces and half the raspberries to the mixture and gently fold through. Spoon mixture evenly into 16 muffin pan tins lined with paper muffin cases. Top with remaining raspberries.
Cook for 30 - 40 minutes until slightly golden on top and springy to touch. Remove from oven and leave for 5 minutes. Set each muffin onto a cake rack to cool.
Variations:
Try alternative fruits such as blueberries or bananas (you'll need about 2 small bananas) in place of the raspberries.
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