Makes 12 muffins
1 cup milk
0.5 cup Natvia
0.33 cup unsalted butter, melted
2.5 cup gluten free flour
4 teaspoon gluten free baking powder
2 cup raspberries
- Preheat oven to 180°C and line a cupcake tin.
- Whisk together eggs, milk, Natvia, and melted butter.
- Add flour and baking powder and mix until combined.
- Fold in Raspberries.
- Divide between cupcake tins and bake for 15-20 minutes until a toothpick comes out clean.