Ingredients
| 180 g caster sugar |
| 128 g rice flour |
| 50 g sorghum flour |
| 55 g potato starch |
| 50 g millet flour |
| 21 g coconut flour |
| 1 tbsp baking powder |
| 1 tsp xanthan gum |
| ½ tsp bicarbonate of soda |
| 250 ml almond milk (or dairy free milk of choice) |
| 120 g coconut yoghurt |
| 120 ml coconut oil |
| 1 tbsp vanilla extract |
| 2 large eggs |
| 200 g raspberries |
| 100 g white chocolate |
Preparation
Read full directions on The Gluten and Dairy Free Bakehouse at https://theglutenanddairyfreebakehouse.com/2016/03/26/raspberry-white-chocolate-muffins/
