Gluten-free, dairy-free, raspberry muffins

Step 1

Preheat the oven to 200°C (180°C fan-forced). Grease a 12-hole (1/3-cup capacity) muffin pan.

Step 2

Sift flour, baking powder and soda into a large bowl. Stir in bran, sugar, combined milk, vanilla extract, spread and eggs until almost combined. Add half the raspberries; stir until just combined.

Step 3

Divide the mixture among muffin holes; sprinkle with remaining berries and coffee crystals. Bake in a moderately hot oven for about 20 minutes or until cooked.

Step 4

Remove carefully from pan and cool on rack.