Raspberry muffins | Women's Weekly Food

Ingredients

• 2 1/2 cup (355g) gluten-free plain flour
• 1 tablespoon gluten-free baking powder
• 1/2 teaspoon bicarbonate of soda
• 1/3 cup (40g) rice bran
• 2/3 cup (150g) firmly packed brown sugar
• 1 1/2 cup (375ml) gluten-free soy milk
• 1 teaspoon vanilla extract
• 60 grams dairy-free spread, melted
• 2 eggs
• 150 grams frozen raspberries
• 1 tablespoon coffee crystals (see note, below)