200 g plain flour (we prefer to use gluten-free)
2 tsp baking powder (we prefer to use gluten-free)
3/4 cup buttermilk (we love Myrtleford Butter buttermilk)
3/4 cup melted coconut oil
100 g dextrose (we love The Sugar Break-Up dextrose)
1 1/2 cups frozen raspberries
Pre-heat oven to 180 degrees Celcius.
Line 12 large muffin tins or 24 mini muffin tins with patty pans or baking paper.
Sift flour and baking powder together, and stir in the dextrose.
Mix in egg, buttermilk and coconut oil.
Fold through the frozen berries.
Spoon into the muffin tins so that they are 3/4 full.
If you are making large muffins, cook for approximately 20 -25 minutes.
If you are making mini-muffins then cook for approximately 10-15 minutes.