Raspberry Muffins – Gluten Free

Raspberry Muffins

Serves: 6 medium or many small


2 cups of Orgran self-raising flour (sieved) (if using different GF flour the mixture will alter slightly when cooking)
½ cup of brown sugar
¼ cup of stevia
1 tea spoon of baking powder aluminium free (sieved)
½ cup of grape seed oil or vegetable oil
1 cup of low fat milk – (Options) – Lactose free milk; Full cream milk; Soy milk
2 cups of fresh raspberries (or defrosted frozen raspberries)
1 tablespoon of desiccated coconut
Coconut oil spray


  1. In a deep bowl add the sugar, stevia, baking powder and flour; give it a good stir so it is all combined
  2. Make a well in the centre; add the oil and milk then gently fold in all the dry ingredients with the wet ingredients, the mixture should be thick and well combined, and then gently fold in the berries until all the ingredients are mixed through
  3. Place a small amount of the mixture into the lined muffin tray using the desert spoon, spray the tops of the muffins with coconut oil, sprinkle a small amount of the desiccated coconut on the top and place in the oven, and cook until golden brown


Deep Bowl, Plastic scraper, Measuring cup, Tea spoon, Desert Spoon, Wooden spoon, Patty cake liners, Medium Muffin Tray