Gluten Free Raspberry Muffins

Gluten Free Raspberry Muffins


Raspberry muffins

Gluten Free Raspberry Muffins

A gluten-free diet has been shown to relieve fatigue, “foggy mind,” and abdominal pain even in those without Celiac Disease.  Most gluten-free mixes use rice flour or cornstarch, which often creates a “gummy” texture.  The main ingredient in Bob’s Red Mill Gluten Free All Purpose Baking Flour is garbanzo flour.  I think Bob’s Red Mill is the best gluten-free flower to use as it has the best flavor, texture and color. 


1 1/2 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

1 1/2 Cups Plus 1 Tablespoon Gluten Free Flour

1 Large Egg

1 Cup Light Brown Sugar

1/2 Cup Melted Unsalted Butter

1/2 Cup Whole Milk

1 Teaspoon Finely Grated Peeled Ginger

1 1/2 Cups Fresh or Frozen (Thawed) Raspberries

Preheat oven to 350 degrees.  Grease 2 standard 6 cup muffin pans.  In a medium-size bowl combine baking powder, kosher salt, and 1 1/2 cups gluten-free flour.  In a large-size bowl whisk together egg, brown sugar, butter, milk, and ginger. Gradually add the dry ingredients into the wet mixture. In a small-size bowl toss together raspberries with remaining 1 tablespoon flour.  Gently fold raspberries into batter.  Pour batter into muffin cups.  Place into oven and bake for 25 to 30 minutes.  Remove from oven and let cool for 5 minutes in pan before removing.  Serve warm.  Makes 1 dozen muffins.


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