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RECIPES > BAKING

RASPBERRY, WHITE CHOCOLATE AND COCONUT MUFFINS

We’ve found the perfect gluten-free muffin recipe thanks to Cherie Lyden, founder of Sydney favourite Wholegreen Bakery. 

By CHERIE LYDEN
gluten-free raspberry, white chocolate and coconut muffins by Cherie Lyden, founder of Wholegreen Bakery
Photography: Ben Dearnley

Ingredients

  • Chia seeds

    1 tbsp

  • Boiling water

    ¼ cup (60ml)

  • Eggs

    2

  • Light oil (e.g. sunflower, rice bran, canola, light olive oil) or melted butter

    ½ cup (125ml)

  • Milk (or non-dairy alternative)

    1 cup (250ml)

  • Gluten-free self-raising flour

    1⅔ cups (275g)

  • Bicarbonate of soda (baking soda), sifted

    ¼ tsp

  • Brown sugar

    ½ cup (100g)

  • Ground cinnamon 

    ½ tsp

  • Fresh or frozen raspberries, plus extra to decorate

    1¼ cup (155g)

  • White chocolate, cut into small chunks, plus extra to decorate

    75g

  • Coconut flakes, plus extra to decorate

    ⅓ cup (20g)

Method

STEP 1

Preheat the oven to 190°C (170°C fan-forced) with the oven rack positioned in the middle of the oven. 

STEP 2

Line a large 6-hole muffin tin with high-sided muffin wraps (or grease the tin with a little butter or oil if not using papers). 

STEP 3

Mix the chia seeds and boiling water together in a small bowl. Set aside for 2–3 minutes to form a gel. 

STEP 4

Whisk the eggs, oil and milk together in a separate bowl. Tip in the chia gel and whisk again to break up the gel. Set aside. 

STEP 5

Add the dry ingredients to a large bowl and whisk well to combine. 

STEP 6

Using a spatula, tip the wet mix into the dry mix and gently fold it through until just mixed. (The mix should still be lumpy.) Fold in the raspberries, white chocolate and coconut. 

STEP 7

Using a ¼ cup spring-loaded ice-cream scoop, take a flat scoop of mixture and empty it into a muffin wrap. Repeat the process so you have two scoops per muffin wrap. (The mix should be about two-thirds of the way up each muffin wrap, leaving enough room for the muffins to rise.) 

STEP 8

Decorate the top of each muffin with a few coconut flakes, a couple of raspberries and another chunk or two of white chocolate. Transfer to the oven and bake for approximately 20 minutes, then rotate the tray and continue to bake for a further 10 minutes, or until the muffins are lightly golden and a skewer inserted into the centre of each comes out clean. 

STEP 9

Remove the muffins from the oven and leave to cool in the tin for 10 minutes before turning out onto a wire rack. Serve warm or at room temperature. 

Tips

  • Coconut flakes give these muffins texture and crunch. You can substitute shredded coconut if you like, but I think the coconut flakes look better. Desiccated coconut, on the other hand, will change the texture of the muffin quite a bit – the mix will be drier, and the end result will be a little on the heavy side. 
  • If using frozen raspberries, keep in the freezer until needed. That way they won’t defrost and turn your batter pink. 
  • These muffins will keep stored in an airtight container in the fridge for up to three days, or in the freezer for up to a month. 


Get to know Cherie Lyden, founder of Wholegreen Bakery and take a peek into her kitchen!

Recipe from Gluten-Free Baking Made Simple by Cherie Lyden. Photography: Ben Dearnley. Murdoch Books RrP $49.99. Buy an exclusive author-signed copy in the Coeliac Australia online shop for $45 ($40 for CA members).

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