adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Gluten-free rhubarb and raspberry muffins
Gluten-free rhubarb and raspberry muffins
0 Likes
Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Indulge in delicious gluten-free rhubarb and raspberry muffins for a delightful afternoon treat.
Ingredients:
  • 235g self-raising flour
  • 65g plain flour
  • 110g brown sugar
  • 1.25 gm bicarbonate of soda
  • 150g raspberry
  • 100g rhubarb
  • 260.00 gm mashed banana
  • 125ml vegetable oil
  • 2 free range eggs, lightly whisked
  • 125ml milk
  • 160g icing sugar
  • 30.00 gm boiling water
  • Rose pink food colouring
Instructions:
  • Preheat the oven to 180C. Line a 12-hole 1/3-cup (80ml) muffin pan with paper cases. In a large bowl, mix the flour, sugar, and bicarbonate of soda. Gently fold in the raspberries and rhubarb until combined.
  • Combine the mashed banana, oil, egg, and milk in a bowl, whisking until smooth. Gently fold the mixture into the flour until just combined. Spoon the batter into paper cases and bake for 20-25 mins until a skewer comes out clean. Cool on a wire rack before serving.
  • Prepare the icing by sifting the icing sugar into a small bowl. Blend in just enough boiling water to achieve a smooth, runny consistency. Add a touch of food coloring for a pop of color, then drizzle generously over the muffins.

Similar Recipes