Gluten-free Raspberry and Rhubarb Muffins

Ingredients

1/2 cup (65 g) gluten-free plain flour
1/2 cup (110 g) brown sugar
1/2 tsp bicarbonate of soda
1 cup (150 g) frozen raspberries
1 cup (100 g) thinly sliced rhubarb
1 cup mashed banana
1/2 cup (125mL) vegetable oil
2 free-range eggs, lightly whisked
1/2 cup (125mL) milk

Icing:

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

Method

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.

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 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack.

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.

Drizzle icing over the muffins.

Credits: Coles

Photo Credits: Coles