A friend suggested that raspberry Marinda soft drink made great raspberry & choc-chip muffins. Just for fun, I put it to the test gluten free style and was pleasantly surprised by the result: a fantastically light texture!

Ingredients
1 Cup Bakels Gluten Free Health Baking mix
2 Tablesppons Margarine
1 egg
¼ Cup white or dark chocolate chips
½ Cup sugar (yes you need it, we're adding very little Marinda
100mL Marinda or other raspberry softdrink

Preheat oven to 180° C.
Grease a muffin tin or line with paper muffin cups
Combine flour, margarine, egg and sugar in a bowl.
Gently stir in chocolate chips
Add Marinda and mix by hand until an even pink mixture is achieved. I wouldn't suggest using an electric mixer as splashes will stain.
Spoon into muffin trays.
Bake for 15-25mins until just golden brown on top. Muffins should spring back when lightly touched or a skewer should come out clean.
I used a metal "Texas" muffin pan i.e. jumbo size muffins and it was perfect for 6 and took exactly 20 mins to cook.

Makes 6 Jumbo muffins/approx 10-12 standard/smaller muffins

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