2 cups gluten-free self-raising flour
1/4 cup gluten-free plain flour
2 teaspoons gluten-free baking powder
1/4 cup brown sugar
80g melted and cooled margarine
2 lightly beaten eggs
1 teaspoon vanilla essence
3/4 cup buttermilk
1 apple, sliced or chopped
1/2 cup fresh or frozen raspberries
1. Preheat the oven to 210 C. Line a tray of 12 1/3-cup muffin cups with paper cases. Sift flours and baking powder into a bowl.
2. Add sugar. Make a well in centre. Add margarine, eggs, vanilla essence, buttermilk, apple and raspberries, mix until just combined.
3. Spoon into cases. Top with slices of apple and sprinkle with cinnamon. Bake for 15-20 min. Dust with icing sugar to serve.