Raspberry and White Chocolate Gluten Free Muffins

Ingredients

1 3/4 cups gluten free self-raising flour (I use Orgran)

2/3 cup caster sugar

100g white chocolate, chopped or use white chocolate melts or chips

1 tsp gf baking powder

1 egg, beaten

1/2 cup sour cream

1/3 cup milk

100g butter, melted

1 cup fresh or frozen raspberries

*In Australia we use Metric cups and spoons A metric cup is 250ml and a metric tsp 20ml. Imperial cups and spoons are smaller.

Method

1. Preheat oven to 200C. Line a 9 cups of a 12 cup muffin pan with large paper muffin cases.

2. Mix together egg, sour cream, milk and melted butter in the mixing bowl

3. Sift flour into a large mixing bowl. Stir in the sugar and white chocolate and baking powder.

4. Mix flour mixture into wet ingredients on a slow speed and mix until just combined (don't over-mix they will come out rubbery).

5. Gently fold in the rapberries using a wooden spoon or spatula

6. Spoon the mixture evenly into the muffin cases ( I use and old fashionioned icecream scoop)

7. Bake for 35 -40 minutes, until golden and cooked through the centre

8. Place on rack to cool or eat them while they are still warm, they are delicious cut it half with a scoop of icemcream on top while they are still hot.

#GlutenFree #coeliac #muffins #raspberry #whitechocolate #lunchbox