|
Method :
-
Preheat oven to 200°C/180°C fan forced. Grease
12-hole (1/3
cup/80ml) muffin pan.
-
Sift flour, baking powder and soda into large
bowl. Stir in bran, brown sugar and combined milk, extract,
spread and eggs until almost combined. Stir in raspberries.
-
Divide mixture among pan holes; sprinkle with
coffee crystals.
-
Bake muffins about 20 minutes. Turn muffins,
top-side up, onto wire rack to cool.
Baking Tips
Baking Tip : Demerara or raw sugar can be used instead of
coffee crystals. All of these sugars add a crunchy texture
to the muffins.
Storage : Muffins can be stored in an airtight container
for up to two days. |
Food Facts & Glossary of Baking Ingredients
plain flour is
all-purpose flour made from wheat. Also available
gluten-free from most major supermarkets.
baking powder is a
raising agent; consists of two parts cream of tartar to
one part bicarbonate of soda. Gluten-free baking powder
is made without cereals.
bicarbonate of soda
is also called baking or carb soda.
rice bran is the
hard outer layer of the rice grain; it is a byproduct of
the rice milling process (the conversion of brown rice to
white rice). It is very high in antioxidants, vitamins
and fiber. Its high oil content means rice bran turns
rancid quickly, however, these days most rice bran is
stabilized making it less likely to go off, and
increasing its shelf life.
dairy-free spread
(dairy-free margarine) is a commercially produced
margarine, free of dairy products.
vanilla extract is
vanilla beans that have been submerged in water. Vanilla
essence is not a suitable substitute.
gluten-free soy milk
: sometimes malt and barley extract are added to soy milk
to make it more palatable. Ensure you use gluten-free soy
milk if you have a gluten allergy.
|
√
gluten-free
√
dairy-free |
