Rice flour mixed berry muffin

Ingredients

For 1 serving

• Rice flour25 g
• Potato starch5 g
• Eggs0.5
• Reduced-fat milk25 ml
• Sugar10 g
• Sunflower oil4 g
• Blackberries20 g
• Raspberries20 g
• Baking powder2 g

Contains: lactose, eggs,

In season: July – September

Method

1. Heat the oven to 180 °C (conventional) and put a paper case in a muffin tin; gently rinse the blackberries and raspberries and pat them dry.
2. In a bowl beat the egg with the milk, sugar and sunflower oil using a fork.
3. Add the rice flour, potato starch and baking powder and stir until the batter is smooth.
4. Gently fold in the berries so they do not break.
5. Spoon into the case and bake for 22 minutes, until the muffin is risen and golden and a skewer in the centre comes out dry.
6. Let it cool in the tin for 5 minutes before lifting it out.