Raspberry Buns recipe

Raspberry bun 3

Raspberry bun 1

An easy gluten free recipe for fruity raspberry buns – delightful little tea time treats.

Ingredients needed:

1 tube Honeybuns gluten free cake mix
200g fresh raspberries
Approx. 50g mixed berries to decorate (we used blackberries, raspberries and blackcurrants)
Freeze dried raspberries to decorate
100g Creme fraiche
A generous helping of good jam. We used homemade crab apple jam.
Melted butter or rapeseed oil to oil your pans

Makes approx. 7 regular and 7 small muffins (14 in total)

Make up your Honeybuns gluten free cake mix as usual, ensuring the batter is whisked until very smooth.
Gently add and stir in 200g fresh raspberries. You want to stir them in without turning them to mush. Use either a wooden spoon or rubber spatula.
We used a regular muffin pan and a mini sized muffin pan and brushed them thickly with melted butter.
Bake the muffins in a preheated oven at 180deg/350F for 18-22 mins.
Leave for 5 mins before carefully turning out of the pan. They might need a bit of help using a palette knife as the high fruit content makes them a bit sticky.
Leave to cool completely on a wire rack.
Simply sandwich together a smaller and regular sized muffin using either jam or the creme fraiche.
Then add a dollop of either jam or creme fraiche (or both) to the top mini muffin and add a mix of berries, crumble dried raspberry. As you wish.


Raspberry bun 2