Gluten Free Raspberry Muffins

Freshly baked raspberry muffins

Details

Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

Cuisine: 
Categories:  ,

Yields or Serves:  

Rating:
[Total: 3   Average: 5/5]

 

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. 

INGREDIENTS

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.

 

    Victoria

    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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