GLUTEN FREE// WHITE CHOCOLATE AND RASPBERRY MUFFINS

Baking is one of my favourite things to do. It always cheers me up when feeling down and the look on your family face after baking them a freshly baked loaf is just priceless. However, being gluten free makes it super tricky to find recipes that actually taste good. So when I do eventually find one that works, I hold on to it. I’ve used this recipe that I have adapted over the years to create the perfect gf muffins that anyone can enjoy regardless of allergies. I hope you enjoy this post and let me know in the comments below what your favourite recipe is.

Ingredients

  • 200g of self raising flour
  • 200g of caster sugar
  • 200g of margarine (I use Stork)
  • 4 medium eggs
  • 100g of raspberries
  • 150g of white chocolate

Method

Pre-heat oven to 200/gas mark 6

  • Bring out raspberries from the freezer if using frozen and chop 120g of chocolate into large chunks and set to one side.
  • Cream the margarine and the sugar together until the mixture is light and fluffy.
  • Gradually add in the flour and the eggs.
  • Add in raspberries and white chocolate Tip- (Using a metal spoon is best as this avoids most damage to raspberries.) Be careful not to be too rough, as raspberries will be easily damaged.
  • Fill each muffin case three quarters full.
  • Cook for approx 30 minutes or until muffins are risen and firm.
  • Wait until muffins are cool before melting and drizzling on the remaining white chocolate.
  • Enjoy and share with friends.
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3 Comments

    • katiesdreamblog
      20th November 2017 / 9:32 am

      Aww thank you so much. Me too- the perfect combination Xxx

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