6 hollow chocolate eggs
Dulce de leche, to serve
Chocolate finger biscuits, to decorate
Mini icing flowers, to decorate
3 Granny Smith apples, peeled, cored, coarsely chopped
1 3/4 cups (235g) gluten-free self-raising flour
1/2 cup (65g) gluten-free plain flour
1/2 cup (110g) brown sugar
1/2 tsp bicarbonate of soda
1 cup (150g) frozen raspberries
1 cup (100g) thinly sliced rhubarb
1 cup mashed banana
1/2 cup (125ml) vegetable oil
2 Coles Brand Australian free range eggs, lightly whisked
1/2 cup (125ml) milk
1 cup (160g) pure icing sugar
1 1/2 tbsp boiling water
Rose pink food colouring
- Preheat oven to 180C. Line a 12-hole 1/3-cup (80ml) muffin pan with paper cases. Place the combined flour, sugar and bicarbonate of soda in a large bowl. Add the raspberries and rhubarb and toss to combine.
- Whisk banana, oil, egg and milk in a bowl. Stir into the flour mixture until just combined. Spoon into paper cases. Bake for 20-25 mins or until a skewer inserted into the centres comes out clean. Transfer to a wire rack.
- To make the icing, sift the icing sugar into a small bowl. Stir in enough boiling water to create a smooth, runny paste. Stir in a little food colouring. Drizzle over the muffins.