Gluten-free rhubarb and raspberry muffins

Готовим Desserts Gluten-free rhubarb and raspberry muffins

For the perfect afternoon treat, try these gluten-free rhubarb and raspberry muffins.

Lables: Fish free Gluten free Peanut free Sesame free Shellfish free Tree nut free Wheat free
  1. Preheat oven to 180C. Line a 12-hole 1/3-cup (80ml) muffin pan with paper cases. Place the combined flour, sugar and bicarbonate of soda in a large bowl. Add the raspberries and rhubarb and toss to combine.
  2. Whisk banana, oil, egg and milk in a bowl. Stir into the flour mixture until just combined. Spoon into paper cases. Bake for 20-25 mins or until a skewer inserted into the centres comes out clean. Transfer to a wire rack.
  3. To make the icing, sift the icing sugar into a small bowl. Stir in enough boiling water to create a smooth, runny paste. Stir in a little food colouring. Drizzle over the muffins.

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1 3/4 cups gluten-free self-raising flour
1/2 cup gluten-free plain flour
1/2 cup brown sugar
1/2 teaspoon bicarbonate of soda
1 cup frozen raspberries
1 cup thinly sliced rhubarb
1 cup mashed banana
1/2 cup vegetable oil
2 Coles Brand Australian free range eggs, lightly whisked
1/2 cup milk
1 cup pure icing sugar
1 1/2 tbsp boiling water
Rose pink food colouring

Adv

signature
Preparation time
15
Cooking time
25
Difficulty
Hard
Serves
12 people
Method
Baking
Category
Desserts
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