Muffins. Delicious and easy raspberry muffins!
200g Soft butter
150g Sugar
4 Eggs
1 tsp Raw vanilla powder
1 tsp Baking powder
1/4 tsp Xanthan gum *
225g Self-raising gluten-free flour
80g Greek yogurt
Topping & Filling
Mascapone
Raspberry jam
Edible flowers
Mixing the butter with sugar, Xanthan gum, and baking & vanilla powder using a hand mixer.
Stir in one egg at a time, and beat well between each egg.
Heat the oven to 170 C.
Fold the flour and greek yogurt into the mixture.
Pour the dough into muffin forms and bake the muffins for about 20 minutes.
Let the muffins cool completely down before making a hole in the middle and filling it with jam. Mix mascapone and raspberry jam; Spread the cream on the muffins and sprinkle with Edible flowers.
Eat & Enjoy!
* Xanthan gum gives gluten-free baked goods a soft texture and moist crumb that we know from the classic baked goods.
