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

Gluten Free Mummy
This recipe yields 9 large bakery-style, gluten free, white chocolate and raspberry muffins. White chocolate and raspberry is a heavenly flavour combination so this is a recipe that you'll come back to time and time again.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Course Dessert
Servings 9 muffins

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Cover muffins and store at room temperature for up to 5 days or in the refrigerator for up to 1 week. These muffins also freeze well, and can be frozen for up to 3 months.
Keyword gluten free, muffins, raspberry, white chocolate