This is a variation on the
Blueberry and Lemon Muffin recipe published a few months back.
We have some late Autumn Raspberry canes in our garden which after all the mild weather are still producing fruit, so I have been really lucky this year.Dairy free, soya free (depending on flour used), wheat free, gluten free, could be egg free
These are delicious iced but are equally good "plain". I guarantee these won't last long either, best fresh from the oven - I think I will be making double quantity next time!
Ingredients - 100 g Sunflower Oil (NOT olive oil, this is too heavy)
- 100 g Caster Sugar
- 1 Egg (or equivalent egg replacer, used above)
- 150 g Self Raising Dove's Farm Gluten Free Flour
- 1 tsp Xanthan Gum (if tolerated)
- 125 g Fresh or frozen raspberries
- 6 Paper Muffin Cases (or 10 smaller cupcake cases)
- small quantity of icing sugar (optional)
Method- Beat together the oil, sugar and egg well until batter starts to thicken.
- Add the lemon juice
- Mix in the flour.
- Mix in the raspberries.
- Spoon into paper muffin cases standing on a baking tray.
- Bake in a pre heated oven for 20/25 minutes.
- Mix up the icing sugar and drizzle on top once cool - if desired.
Tip - All muffins cook more evenly in good quality bakeware, and it will last for years so it's worth investing in some! These blueberry muffins are in a solid Denby baking tray.
I'm linking up with the Denby "Cake Off" Competition!
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