A raspberry cherry choc gluten-free muffin on plate with icing sugar and a bite removed

These gluten-free raspberry and cherry choc muffins by Kate Crocker make a tasty lunchbox treat or after-school snack.

Gluten-Free Raspberry and Cherry Choc Muffins

These gluten-free raspberry and cherry choc muffins by Kate Crocker make a tasty lunchbox treat or after-school snack.
Prep Time 15 mins
Cook Time 25 mins
Course Baked Goods, Snack
Servings 16

Ingredients
 

  • 2 eggs
  • 425 g raspberries canned, drained
  • 425 g pitted cherries canned, retaining liquid
  • 130 g brown sugar
  • 75 g tapioca flour
  • 115 g sorghum flour
  • 90 g brown rice flour
  • 30 g baking powder
  • 3 teaspoons xanthan gum
  • 15 g baking cocoa
  • 125 ml sunflower oil
  • teaspoons vanilla essence
  • 2 teaspoons gluten-free icing mixture to dust

Instructions
 

  • Pre-heat oven to 180° C. Grease and line 16 cavities in half-cup (125ml) capacity muffin trays.
  • Beat the eggs on medium speed in an electric mixer for 5 minutes. Add the sugar and beat for a further 2 minutes.
  • In the meantime, using a blender or stick mixer, purée the drained raspberries and cherries.
  • Sift the flours, xanthan gumver the top of each muffin.
  • Bake for 20 to 25 minutes or until a skewer, when inserted, comes out clean.
  • When completely cool, dust with a little icing mixture before serving.
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Thanks to Kate Crocker from Gluten-Free Lunchboxes for sharing her recipe for Gluten-Free Raspberry and Cherry Choc Muffins. Kate’s first e-cookbook is now available. It’s packed with tasty recipes the whole family will enjoy.

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