The Home Economics Bit
Did you know?
Butter is most often used in baking because it has a high fat content which produces flavoursome bakes. However, oil – although generally much lower in fat – adds moisture to your bakes, and it results in a more tender crumb. The combination of both works particularly well in muffin recipes as it creates moist, light, tender and delicious muffins. I prefer to use either rapeseed oil or olive oil in my baking, because both have quite a mild flavour which doesn’t overpower the bakes.
Gluten Free White Chocolate and Raspberry Muffins
- 375 g gluten free self raising flour
- 1 tsp bread soda levelled, ensure gluten free
- 80 g butter melted and slightly cooled
- pinch of salt
- 80 ml rapeseed oil
- 2 large eggs
- 200 g caster sugar
- 240 ml milk
- 80 g natural yoghurt
- 1 tsp vanilla extract
- 125 g raspberries
- 100 g white chocolate chips ensure gluten free
- Preheat oven to 220°C and line a muffin pan with large muffin cases.
- Sieve the gluten free self raising flour, baking soda and salt into a large bowl. Stir to combine. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract.
- Pour the wet ingredients into dry ingredients and fold in – using a spatula or wooden spoon – until completely combined and the mixture is smooth.
- Fold in the raspberries and the white chocolate chips.
- Divide the batter evenly among the muffin cases, filling each case 3/4 full.
- Bake at 220°C for 5 minutes – the inital high heat will allow the muffins to rise rather quickly to create a large, bakery-style muffin – then, keeping the muffins in the oven, reduce the oven temperature to 180°C. Continue to bake for 25-30 minutes, until golden brown.
- Allow the muffins to cool slightly in the tin before transferring them to a wire rack to cool completely.