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.