Gluten free raspberry muffins (no xanthan gum) - George Eats

Ingredients

• 160 g (1 cup)* fine white rice flour
• 30 g (1/4 cup)* tapioca flour
• 50 g (1/2 cup)* almond meal (see notes)
• 1/4 teaspoon (1g) baking powder
• 1/4 teaspoon (1.5g) baking soda
• 1/4 teaspoon (1g) fine salt
• 80ml (1/3 cup)* oil
• 50 g room temperature butter (salted or unsalted)
• 1 extra large egg
• 150 g light brown sugar (or half caster and half light brown sugar)
• 1 teaspoon vanilla bean paste (optional)
• 125ml (1/2 cup)* raspberry Kombucha or milk
• 125 g raspberries (reserve a few for garnish)
• 100 g white chocolate chips (reserve a few for garnish)