Raspberry & White Chocolate Muffins


This recipe was designed specifically to be made with Bakers' Magic gluten free flour. The finished baked product will not be the same if you use another gluten free flour and you will need to adjust the recipe, particularly if the flour you're using contains rice flour.



200 g Bakers' Magic Gluten free flour

30 g Potato starch

2 tsp Baking powder

1/4 tsp Salt

125 g Caster sugar

50 - 100 g White chocolate chips


160 g Oil (I use Rice bran oil)

1 egg

185 g Milk

1 tsp Vinegar

165 g Frozen raspberries


Maize starch = Cornflour from maize/corn and potato starch is sometimes labelled as potato flour. For more information go to Maize starch vs Cornflour. 


Preheat oven to 170 C.

Line a muffin tin with 12 patty cake papers or a large (jumbo, Texan) muffin tray with 6.  

Weigh out the milk into a container & sour it with the vinegar. I usually warm the mix up a little in the microwave (20 - 30 secs on high). Having a warm mix will thicken the batter more quickly. A thick batter will help keep most of the raspberries suspended in it instead of them sinking to the bottom. Some will sink to the bottom.  

Put the dry ingredients in a bowl except for the white chocolate chips. Mix the dry ingredients together getting rid of any lumps. When the mix is uniform add in the white chocolate chips. 

In another bowl mix together the oil & eggs with the soured milk.

Pour the wet mix over the dry mix & stir to combine. Keep on stirring until there are no more lumps in the batter. The batter should have thickened considerably.

Crumble the raspberries up a bit if you want smaller raspberry bits in the muffin. Stir in the raspberries. 

Spoon the mixture "equally" into the patty cake paper.

Bake for approximately 30 - 35 mins for small muffins & 40 - 45 mins for large muffins. The actual time will depend on your oven & how thawed the raspberries are when they were put in the mix.

Makes 12 or 6.

Simply enjoy!