Raspberry Muffins

This is a variation on the Blueberry and Lemon Muffin recipe published a few months back. We have some late Autumn Raspberry canes in our garden which after all the mild weather are still producing fruit, so I have been really lucky this year.

Dairy free, soya free (depending on flour used), wheat free, gluten free, could be egg free

These are delicious iced but are equally good "plain". I guarantee these won't last long either, best fresh from the oven - I think I will be making double quantity next time!

Ingredients 

• 100 g Sunflower Oil (NOT olive oil, this is too heavy)
• 100 g Caster Sugar 
• 1 Egg (or equivalent egg replacer, used above)
• 150 g Self Raising Dove's Farm Gluten Free Flour 
• 1 tsp Xanthan Gum (if tolerated)
• 125 g Fresh or frozen raspberries 
• 6 Paper Muffin Cases (or 10 smaller cupcake cases)
• small quantity of icing sugar (optional)

Method

• Beat together the oil, sugar and egg well until batter starts to thicken. 
• Add the lemon juice
• Mix in the flour. 
• Mix in the raspberries. 
• Spoon into paper muffin cases standing on a baking tray. 
• Bake in a pre heated oven for 20/25 minutes.
• Mix up the icing sugar and drizzle on top once cool - if desired.

Tip - All muffins cook more evenly in good quality bakeware, and it will last for years so it's worth investing in some! These blueberry muffins are in a solid Denby baking tray. 

I'm linking up with the Denby "Cake Off" Competition!