We always ask guests if they have any special dietary requirements and do our best to provide goodies for those on special diets. It's not always possible. Especially for last minute bookings - we're a 20 mile round trip from the shops that sell the more specialised ingredients!
These gluten free muffins were very good & even the guests not on a special diet complimented them.
Dry Ingredients
9oz gluten-free flour
1 tbsp gluten-free baking powder
6oz caster sugar
Wet Ingredients
2 eggs
6oz melted butter
8 fl oz buttermilk
1 tsp vanilla extract
juice and grated zest of 1 small lemon
4oz raspberries ( can be frozen )
Preheat the oven to 180 degrees C. Prepare a 12 hole muffin tin with 12 muffin cases.
Mix together the dry ingredients.
Mix together the wet ingredients. Pour into the dry ingredients and mix together until just combined. Don't overwork the mixture as this results in tough muffins.
Fold in the raspberries.
Divide the mixture between the muffin cases and bake for 25 minutes.
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