These gluten free raspberry muffins are an all-time favorite in our house. You can use a cup-for-cup sugar substitute or regular sugar. Wish to make them with sugar, but less refined? Use evaporated cane juice. It’s tan instead of white, evidence of its less refinement. Meanwhile, enjoy this recipe!
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Gluten Free Raspberry Muffins
A delicious gluten free muffin with fresh (or frozen) raspberries that will delight the entire family.
Ingredients:
- 1 1/2 cups Carla's Gluten-Free All-Purpose Flour Blend recipe
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon fine sea salt
- 3/4 cup granulated sugar
- 1/3 cup cooking oil
- 1 large egg
- 1/2 teaspoon pure vanilla extract
- 3/4 cup milk of choice
- 1 1/4 cups fresh raspberries (or defrosted frozen)
Instructions:
- In a bowl, whisk together flour blend, baking powder, and salt. Set aside for later use. Line 10 muffin tins with paper liners; and set aside. Preheat your oven to 350°F.
- Add sugar and oil to the bowl of your electric mixer. Beat on medium speed until smooth.
- Add egg and beat until it is thoroughly incorporated.
- Add milk and vanilla; and beat until creamy.
- Add flour mixture and beat on medium speed until smooth. Thin as necessary with additional milk until it reaches the consistency of pancake batter.
- Fold in raspberries using a silicone spatula; and set aside.
- Bake muffins for 30 - 35 minutes or until a toothpick inserted comes out clean.
- Allow muffins to cool in pan for about 5 - 10 minutes. Transfer to a wire rack to cool completely, or at least 20 minutes. (The cooler the better, or the fruit texture is gooey.
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