Gluten Free Cinnamon and Raspberry Muffins
Abi from Perennial has shared this recipe for gluten free cinnamon and raspberry muffins with us. It’s a personal favourite of hers and always goes down well with anyone who tries them!
*image is representative only
Instructions
- Grease the muffin / tart tins or use cake cases
- Make the toping by combining all topping ingredients and set aside
- In a bowl combine the dry ingredients
- In a separate bowl whisk together the sugar, oil, stewed apple and eggs until frothy
- Add the dry ingredients and mix well
- Fold in the grated apple, followed by the raspberries
- Spoon the mixture into you tins or cases
- Evenly sprinkle the topping over your muffins
- Bake in preheated oven at 180C (fan), for 20-25 minutes, until cooked through
- Leave in the tins for 5 minutes before transferring to a wire rack to cool
_________________________
If you enjoyed this content please consider making a donation to help us continue to support our nursing and health beneficiaries.
Muffin Ingredients
- 165g plain gluten free flour
- 95g soft brown sugar
- 65g stewed apple
- 60g grated apple
- 60g raspberries
- 2 large eggs
- 80ml olive oil
- 1½ tsp baking powder
- 1 tsp cinnamon
- ½ tsp bicarbonate of soda
- ½ tsp xanthan gum
- ¼ tsp allspice
- ¼ tsp ground nutmeg
- ¼ tsp salt
Topping Ingredients
- 1 tbsp golden caster sugar
- ¼ tsp ground nutmeg
- ¼ tsp ground cinnamon
