Raspberry Lemon Muffins

Raspberry Lemon Muffins

These delicious fruity muffins are sweet and tangy with a sticky coating, perfect for a gluten free snack. Plus they are quick and easy to make for convenient gluten free baking

  • 3 level cups Healtheries Gluten Free Baking Mix
  • 1 cup fat reduced milk
  • ¼ cup cooking oil
  • 2 eggs, lightly beaten
  • 1 teaspoon vanilla essence
  • 2 teaspoons grated lemon peel
  • 1 ¼ cups raspberries (frozen or fresh)


  • 2 tablespoons sugar
  • 2 tablespoons lemon juice


  1. Preheat oven to 200ºC and grease a 12 cup muffin tin.
  2. Place the baking mix into a mixing bowl and make a well in the centre.
  3. In a separate bowl, combine the milk, oil, eggs, vanilla essence and lemon peel and pour into the well of the flour mixture. Stir until the ingredients are moistened then add the raspberries and stir in gently.
  4. Spoon dough into muffin tins and bake for 20-25 minutes.
  5. While muffins are baking prepare the glaze by combining the lemon juice and sugar. Lemon juice may need to be warmed to completely dissolve the sugar.
  6. Remove from oven and drizzle glaze over the warm muffins.

Nutritional Information

 Average quantity per serve

Energy 886kJ (212Cal)
Protein 3.6g
Fat, Total 6.3g
- Saturated less than 1g
Carbohydrate 34.0g
- Sugars 7.4g
Dietary Fibre 1.9g
Sodium 226mg