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Raspberry and White Chocolate Muffins
Ingredients
2 cups GF baking mix
¾ cup caster sugar
1 cup sour cream
2 eggs
1 tsp finely grated lemon rind
1/3 cup vegetable oil
1 ½ cups frozen raspberries
1 cup chopped white chocolate – check label
Method
Preheat oven to 180 ͦC on fan bake.
Line muffin pans with paper shells.
Sift baking mix into a medium sized bowl, add sugar and stir with a fork until well combined.
In a separate, larger bowl combine sour cream, oil, eggs and lemon rind and whisk together.
Gently stir through flour mix until just combined.
Carefully fold through raspberries and white chocolate and spoon into muffin pans.
Bake 25-35 minutes until cooked.
Cool for 4 mins in the muffin pan before taking out and cooling on a wire rack.
Enjoy!
Categories:
Desserts & Baking
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Gluten Free Recipes
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Snacks
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Life as Coeliac
What is Coeliac Disease?
Tests & Diagnosis
Associated Conditions
What is Dermatitis Herpetiformis
Children with Coeliac Disease
How to Read Food Labels
How to Eat Gluten Free
Common Sources of Gluten
What Alcohol Can I Drink?
Resources and FAQs
Living Gluten Free
How to Eat Gluten Free
Non-coeliac Gluten Sensitivity
What Alcohol Can I Drink?
Crossed Grain Logo Licensees Shopping Guide
Dining Out Guide
WINZ Information
Pharmac part-subsidy
Visitors to NZ
Get Involved
Coeliac Awareness Week 2024
Self-Assessment Survey
Online test
Donate
Fundraise
Volunteer
Partner With Us
Become a member
Contact Us
Why Join?
Member Benefits
Membership
Dining Out Guide
Shop
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About CNZ
Donate
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License the Crossed Grain Logo
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License the Crossed Grain Logo
FSANZ and CODEX
Food industry resources
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Advertising and Promotional Opportunities
Health Promotion
Standard of Care for Dieticians
Wellbeing Journal
Coeliac Safe for Schools
Coeliac Safe for Workplaces
Diagnosis Information
Non-coeliac Gluten Sensitivity
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