375 g g/f plain flour
1 tbsp g/f baking powder
½ tsp bicarb
40 g rice bran
150 g firmly packed brown sugar
375 ml soy milk
1tsp vanilla essence
60g dairy free spread (melted)
2 eggs lightly beaten
150g frozen raspberries
1 tbsp raw sugar
Preheat oven to moderately hot. Grease 12 hole muffin pan or line with paper patty cases.
Sift flour, baking powder and soda into a large bowl. Stir in bran, sugar. Add combined milk essence spread and eggs until almost combined. Add raspberries stir with wooden spoon until just combined.
Divide mix into 12 muffin holes, sprinkle with raw sugar.
Bake in moderate hot oven for 20 mins or until cooked. May take longer depends on the frozen berries. It is a good practice to rinse them and drain after removing from freezer. Stand muffins in pan for a few mins before carefully removing to cool on a wire rack.
Muffins will freeze well if individually wrapped. Then refresh in the microwave to serve.