Raspberry and Yogurt Muffins
makes 12 medium muffins
- 150g (5oz) dried dates, finely chopped
- 110ml (4fl oz) water
- 1 medium free range egg
- 110ml (4fl oz) rice bran or other light oil
- 125g (41/2oz) thick dairy free yogurt
- 1 tsp vanilla extract
- 175g (6oz) gluten free flour
- 1 tsp baking powder
- 1/2tsp bicarbonate of soda
- 150g (5oz) frozen raspberries
The yogurt in this recipe needs to be acidic in order to react with the bicarbonate of soda. Add a teaspoon of lemon juice if yours isn’t acidic in order to obtain delicious and light muffins.
1 Preheat the oven to 190c (170c fan) gas mark 5 and place 12 muffin cases in a medium sized muffin tray.
2 Place the dates in a pan with the water and bring to the boil. Remove from the heat, cover with a lid and leave to soak for about 30 minutes or until the dates are soft.
3 Break up the frozen raspberries into tiny pieces using your hands or the end of a rolling pin and return these to the freezer until needed.
4 Place the dates, egg, oil, yogurt and vanilla extract into a food processor and process until smooth.
5 Sift the flour, baking powder and bicarbonate of soda, then add to the date mixture and process to combine. The mixture should be a very soft dropping consistency. Add a little more water if needed then mix in the raspberries by hand saving a few to sprinkle on top of the muffins.
6 Divide the mixture between the paper cases, sprinkle over the remaining raspberries and place the tray in the centre of the oven. Bake for about 25 minutes or until lightly browned and springy to touch.
7 Place the muffins on a cooling rack and then into an airtight container once they are cool. Eat within 2 days or freeze.