Gluten Free White Chocolate Muffins

You only need 35 minutes to whip up these simple gluten-free white chocolate & raspberry muffins. Soft yet satisfyingly dense, they’re packed with flavour and make the perfect treat to enjoy throughout the week.

Makes 12 muffins

Ingredients

• 2 eggs
• ½ cup milk
• 2 tsp vanilla extract
• 1 ½ cups almond meal
• 1 ½ cups gluten-free self-raising flour
• 1 cup caster sugar
• 200g white chocolate chips
• 2 cups frozen raspberries

Instructions

1. Preheat your oven to 180°C (fan-forced).
2. Line a 12-cup muffin tin with muffin cases.
3. In a bowl, whisk together the eggs, milk, and vanilla.
4. In a larger bowl, combine the almond meal, gluten-free self-raising flour, and caster sugar.
5. Pour the egg mixture into the dry ingredients and gently fold until just combined.
6. Add the white chocolate chips and frozen raspberries, folding them in carefully.
7. Divide the batter evenly between the muffin cases.
8. Bake for 25 minutes or until golden and cooked through.

Tips

• Don’t overmix! Fold the ingredients gently to avoid a dense or flat muffin.
• No gluten-free self-raising flour? Swap for plain gluten-free flour and add 1 tsp of baking powder.
• For non-gluten-free bakers, substitute with regular self-raising flour using the same ratio.
• You can swap white chocolate chips for dark chocolate chips for a richer flavour.