Raspberry Muffins

Name: Raspberry Muffins
Ingredients: 2 3/4 cups gluten-free all-purpose flour; 1 tbsp gluten-free baking powder; 1/2 tsp baking soda; 1/2 cup oat bran; 3/4 cup brown sugar; 1 2/3 cups soy milk; 1 tsp vanilla extract; 4 tbsp margarine, melted; 2 None eggs, beaten lightly; 5.25 oz frozen raspberries; 1 tbsp demerara sugar

11 ingredients

2 steps

Ingredients

2 3/4 cups gluten-free all-purpose flour
1 tbsp gluten-free baking powder
1/2 tsp baking soda
1/2 cup oat bran
3/4 cup brown sugar
1 2/3 cups soy milk
1 tsp vanilla extract
4 tbsp margarine, melted
2 None eggs, beaten lightly
5.25 oz frozen raspberries
1 tbsp demerara sugar

Directions

1

Preheat oven to 400°F. Grease a 12-cup muffin pan.
2

Sift together flour, baking powder and baking soda. Add oat bran and brown sugar. Combine milk, vanilla and margarine. Beat in eggs then mix into dry ingredients. Add 1/2 the raspberries and mix until just combined. Distribute between muffin cups and sprinkle with remaining raspberries and demerara sugar. Bake for around 20 mins, or until a skewer inserted in the center comes out clean. Remove muffins from pan and allow to cool on a wire rack.