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Gluten-free rhubarb and raspberry muffins

  • 0:15 Prep
  • 0:25 Cook
  • 12 Servings


  • 1 3/4 cups (235g) gluten-free self-raising flour
  • 1/2 cup (65g) gluten-free plain flour
  • 1/2 cup (110g) brown sugar
  • 1/2 teaspoon bicarbonate of soda
  • 1 cup (150g) frozen raspberries
  • 1 cup (100g) thinly sliced rhubarb
  • 1 cup mashed banana
  • 1/2 cup (125ml) vegetable oil
  • 2 Coles Brand Australian free range eggs, lightly whisked
  • 1/2 cup (125ml) milk


  • 1 cup (160g) pure icing sugar
  • 1 1/2 tablespoons boiling water
  • Rose pink food colouring


  • 1
    Preheat oven to 180C. Line a 12-hole 1/3-cup (80ml) muffin pan with paper cases. Place the combined flour, sugar and bicarbonate of soda in a large bowl. Add the raspberries and rhubarb and toss to combine.
  • 2
    Whisk banana, oil, egg and milk in a bowl. Stir into the flour mixture until just combined. Spoon into paper cases. Bake for 20-25 mins or until a skewer inserted into the centres comes out clean. Transfer to a wire rack.
  • 3
    To make the icing, sift the icing sugar into a small bowl. Stir in enough boiling water to create a smooth, runny paste. Stir in a little food colouring. Drizzle over the muffins.

Source: taste.com.au


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