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  • 2 cups (300g) gluten free plain flour
  • 1 tbs gluten free baking powder
  • 2 tsp xanthan gum
  • ½ cup (125g) caster sugar
  • 2 large eggs
  • 250ml milk
  • 75g butter, melted
  • 2 tbs lemon juice or white vinegar
  • 2 tbs sour cream
  • 1 punnet raspberries or blueberries, roughly chopped or smashed
  • 70g white chocolate, chopped


  1. Preheat oven to 200C (180C fan forced). Line a 6 hole medium-sized muffin pan with paper cases.
  2. Attach the flat beater to the stand mixer. Place the flour, baking powder, xanthan gum and sugar into the mixing bowl. Mix on speed 2 until well combined. Transfer to another bowl and set aside.
  3. Add the eggs, milk, butter, lemon juice and sour cream to the bowl. Beat on speed 4 until mixed together.
  4. Add the flour mixture and mix on speed 4 for 10 seconds or until just combined. Add ¾ of the berries and chocolate and mix for 2 – 3 seconds on speed 1.
  5. Spoon mixture into the prepared pans and scatter with the remaining berries and chocolate.
  6. Bake for 20 - 25 minutes or until firm, golden and cooked through. Wait for 5 minutes before remove from pan.


  • Variation: 2 large over ripe bananas can be used in place of the berries, if desired. Add to the mixer with the milk and eggs, mix together.