It's been a little while since I have done a recipe so I have been thinking about what would be a good one for summer time picnics, so I thought about the Raspberry Muffins.
Then, of course, it has rained nearly constantly for the last few days, but it is still a great recipe when you are stuck indoors.
You can use other berries like blueberries or blackberries too if you prefer. The recipe uses our lovely gluten free plain flour mixed with some ground almonds for a delicious flavour.
These freeze really well, too.
100g butter or dairy-free margarine
80g ground almonds
80g golden caster sugar
½ tsp xanthan or guar gum
2 tsp gluten free baking powder
Zest of 1 lemon, grated
120ml milk or dairy free milk
100g fresh or frozen raspberries
Muffin tin and 10 paper muffin cases
Preheat the oven to 175°C/gas mark 4.
Melt the butter or margarine in a saucepan or the microwave and put to one side.
Mix together the flour, ground almonds, polenta, caster sugar, xanthan or guar gum, baking powder and grated lemon zest in a large bowl.
Beat the eggs into the melted butter.
Gently mix into the dry ingredients, followed by the milk. Fold in the raspberries.
Pour the mixture into paper cases.
Bake in the oven for 25 minutes until golden. Cool on a wire rack.