Healthy low FODMAP muffins with raspberries

Name: Healthy low FODMAP muffins with raspberries
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 125 g (1 cup) gluten-free flour (I use Schär Mix It Universal, Bob’s Red Mill 1-to-1 baking flour has similar ingredients); 80 g (1/3 cup) lactose-free quark or Greek yoghurt; 60 g (3 tbsp) rice syrup or maple syrup; 40 g (3 tbsp) melted butter or margarine; 2 tbsp almond milk; 1 egg; 1 tsp baking powder; 1/4 tsp baking soda; 1/4 tsp salt; Optional: 1/2 tsp xanthan gum (omit if your flour blend already contains this); 100 g (2/3 cup) fresh raspberries; 8 muffin cups; A muffin pan