Fluffy, tangy and not-too-sweet, this is the gluten free and low FODMAP raspberry muffin recipe I’ve been waiting to share! A spectacularly good gluten free muffin recipe has been evading me for a while so although I know I’ve only just posted a recipe for Blueberry muffin cake… this post was too good not to follow suit.
Freshly baked muffins, straight out of the oven remind me so much of staying with a friend’s aunt in Vancouver. We were travelling (Vancouver to San Diego after university – amazing) and we’d been living in hostels for the few weeks before. We arrived to this stunning house in the countryside, with a gorgeous dog and patio and wine and hot smoked salmon. And upon waking in the morning, we were greeted by our hosts, pulling muffins fresh out of the oven. The smell was incredible – along with the coffee, eggs and bacon. A food moment that will forever stick in my mind, along with the wonderful generosity of others.
These muffins aren’t quite like those muffins. Those muffins were breakfast muffins, with crumble on top and nuts within – maybe a recipe for another day? Instead these muffins are studded with fresh raspberries and made with light brown sugar, still incredibly delicious mind, and gluten free and FODMAP friendly to boot.
The Greek yogurt provides the perfect tang, which I think edges these out of the cupcake arena and into the muffin arena. They use just gluten free plain flour and ground almonds, but why not experiment with polenta or buckwheat flour if you’d like them to be even further in the breakfast muffin arena. Almond extract would also be a nice variation, just make sure you use good quality free-range eggs to help provide that beautiful rise.
This recipe was adapted from Tart London’s cupcake recipe in their cookbook (one of my favourites), A Love Of Eating.
Ingredients
200g unsalted butter, softened
200g light brown sugar
4 medium free-range eggs, beaten
80g lactose free natural yoghurt
1 teaspoon vanilla extract
150g gluten free self-raising flour
50g ground almonds
1 teaspoon baking powder
1/4 teaspoon salt
250g raspberries
Zest of 1 lemon
Method
Preheat your oven to 190C/170C fan/gas 5 and line a 12-hole muffin tin with paper cases. Beat together the butter and sugar until light and fluffy. Gradually add the beaten eggs, adding a tablespoon of the flour if the mixture looks like it’s beginning to curdle. Spoon in the yoghurt and mix once more until combined.
Sift together the flour, ground almonds, baking powder and salt, and fold in to the cake mix, followed by the raspberries, taking care not to crush them and for them to bleed. Spoon the muffin mix into the cases and bake for 20-25 minutes or until golden and springy to the touch. Transfer to a wire rack to cool.
Photographs by Emma Croman.
I love seeing what you’ve created – so if you make this recipe (or any other from this site) please take a photograph and tag me @shecanteatwhat or with #shecanteatwhat and #fodmapfriendlykitchen on social!
