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Course: baking
Cuisine: American
Keyword: muffins


  • 150 g dairy free spread
  • 150 g caster sugar
  • 2 tbsps creamy peanut butter
  • 3 eggs
  • 150 g gluten free self raising flour
  • 4 tbsps raspberry jam


  • Preheat the oven to 180 oC
  • Line 8 muffin moulds with paper cases
  • Whisk together the caster sugar, dairy free spread and peanut butter
  • Beat in the eggs one at a time
  • Fold in the gluten free flour
  • Three quarter fill each muffin case with the batter
  • Drop some raspberry jam on the top of each muffin
  • Bake in the oven for 25 minutes

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