Gluten-free rhubarb and raspberry muffins

These delicious rhubarb and raspberry muffins are a great addition to school lunch boxes. Plus they’re gluten-free!

12

15m

25m

Ingredients

  • 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 tsp 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

Icing

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

Method

STEP 1

Preheat oven to 180°C. 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.

STEP 2

Whisk the 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.

STEP 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. 

STEP 4

Drizzle icing over the muffins.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.