Gluten-free rhubarb and raspberry muffins

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

Recipe «Gluten-free rhubarb and raspberry muffins» presented in category Recipes / Desserts, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.