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Gluten-Free Raspberry and Apple Muffins

Pre-heat the fan oven to 180°C, and prepare a 6 x large hole muffin tray with tulip cases. The holes should measure 5x5cm.


160g frozen raspberries

100g caster sugar

2 medium eggs

80g ground almonds

60g white rice flour

40g maize starch

30g sunflower seeds

1 1/2 tsp baking powder

pinch of salt

160g grated organic apple, (no need to peel if organic)

zest of 1 lemon


  1. Weigh the flours, sunflower seeds, baking powder and salt into a bowl.
  2. Beat the eggs and sugar together in another bowl with an electric whisk.
  3. Add the lemon zest and beat again.
  4. Stir in the grated apple.
  5. Fold in the dry ingredients.
  6. Stir the thawing raspberries briefly through the mixture.
  7. Spoon into the prepared tulip cases, the mixture should be almost level with the top of the holes.
  8. Bake for 30-35 minutes, a skewer inserted into the middle of a muffin should come out very nearly clean when done.
  9. Remove the muffins to a cooling rack to prevent condensation forming under the paper cases.