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Sujon Raspberry Muffins

These gluten free raspberry muffins are a real treat, so moist and buttery!


· 1 1/2 cups pure icing sugar

· 2 cups almond meal or gluten free flour and extra for dusting

· 3 eggs

· 100g Sujon Frozen Raspberries

· 180g unsalted melted butter

· Flaked almonds, to sprinkle (optional)

· Icing sugar, to dust

· Melted butter, to grease


Preheat oven to 180°C. Grease mini muffin pans with melted butter and dust with almond meal or gluten free flour.

Combine the sugar, almond meal or gluten free flour in a bowl. Make a well in the centre. Add lightly whisked eggs and butter (needs to be melted & cooled first). Stir until well combined.

Divide mixture in the muffin pans and the Sujon Frozen Raspberries among the centre. Sprinkle with the flaked almonds (optional).

Bake for 15-20 minutes or until light golden.

Let the muffins cool for about 5 minutes before transferring to wire racks to cool completely then dust with icing sugar.

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