Gluten-Free Muffins with Raspberries

Preheat oven to 356°F (180°C).

Mix quinoa flour and baking powder.

Put egg whites in a mixing bowl. Beat it until soft peaks form. Keep beating whilst mixing in yolks (and agave syrup or honey if using).

Fold dry ingredients in carefully with the egg mixture, alternating with coconut milk. Add vanilla and mix until incorporated well.

Pour mixture into muffin baking tray. You can use silicone muffin baking cups in the baking tray or even a silicon muffin tray to make life easier.

Sprinkle raspberries on top of each muffins—the more raspberries you use, the better it tastes—and looks!

Pop raspberry muffins in preheated oven and bake for 20 minutes. Serve for dessert or as a teatime snack.

Note: You can make your own quinoa flour by simply processing quinoa until fine.