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Gluten-free rhubarb and raspberry muffins

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

  • Serves12
  • Cook time25 minutes
  • Prep time15 minutes
Five raspberry and rhubarb muffins

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

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.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Drizzle icing over the muffins.

Gluten-free rhubarb and raspberry muffins

Gluten-free rhubarb and raspberry muffins
  • Serves12
  • Cook time25 minutes
  • Prep time15 minutes
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
    Description

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

    Method
    1. 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.
    2. 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.
    3. 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.
    4. Step 4

      Drizzle icing over the muffins.