Serves: 12 (makes 12 large or 24 minis)
Time to make: 25 mins
1 cup fine ground cornmeal
1/2 cup brown rice flour
1/2 cup rice flour
3/4 cup sugar
2 teaspoons gluten-free baking powder
1 cup soy or rice milk (I use lite soy milk)
75g lite Olivani
1/2 teaspoon guar gum (see tip)
zest of 1 lemon
1 tablespoon lemon juice
1/4 cup raspberry jam
1/4 cup lemon juice
1/4 cup sugar
Step 1 Preheat the oven to 200°C. In a large bowl combine the flours, sugar, baking powder and guar gum. Grate in the lemon zest and set aside.
Step 2 Melt the Olivani, stir in the soy or rice milk, the tablespoon of lemon juice and the egg. Make a well in the centre of the dry ingredients, pour in the liquids and fold together. Do not over-mix. Spoon into greased muffin pans.
Step 3 With a teaspoon, place a dollop of raspberry jam onto the top of each muffin and bake for 18-20 minutes or until done.
Step 4 Mix together the second measure of lemon juice and the sugar and spoon over the top of each muffin. I usually add an additional sprinkle of sugar for a bit of scrunch.