175g/6oz rice flour
50g/2oz tapioca flour
1 tsp bicarbonate of soda
2 tsp gluten-free baking powder
1 rounded tsp xanthan gum
¼ tsp salt
150g/5oz caster sugar
60g/2½oz lactose free butter, melted and cooled
1 egg, preferably free-range, beaten
6 tbsp whole lactose free milk
150g/5oz fresh raspberries
Preheat the oven to 180C/35F/Gas 4.
Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.
Whisk together the cooled melted butter, egg, and lactose free milk in another large bowl.
Make a well in the centre of the dry ingredients and pour in the butter, egg and lactose free milk mixture.
Stir gently with a wooden spoon to combine and finally gently fold in the raspberries.
Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.
Recipe adapted from: Good Food