A perfect tea time treat, breakfast on the go or school run snack solution! Muffins usually contain a fair amount of refined sugar but this recipe uses coconut palm sugar, a sugar substitute made from the sap of the coconut tree. We also use half a teaspoon of Xanthan gum which improves crumb structure where gluten is absent in baking, it’s completely optional but makes for a better bake when using gluten free flour.

Ingredients

• 110g butter (or non dairy alternative)
• 110g plain gluten free flour
• 50g coconut palm sugar
• 2 eggs
• 1.5 teaspoons of baking powder
• 0.5 teaspoon of xanthan gum (optional)
• 120g fresh raspberries

1. Pre-heat your oven to 180 and line a muffin tin with cases.
2. Cream together the sugar and butter until pale and fluffy.
3. Beat your eggs together for a few seconds in a separate bowl and add slowly to your butter and sugar. Mix until incorporated.
4. Stir in your flour, baking powder and xanthan gum (if using) and mix until smooth.
5. Add half your raspberries to the mix and divide evenly between muffin cases – filling to about two thirds full.
6. Lastly stud the tops of your muffins with the remaining raspberries (4 or 5 on each) and pop into the oven for about 20-25 minutes.
7. Leave to cool in the tin for 5 minutes before removing. These are delicious warm!

Makes 8 large muffins.