Gluten Free Raspberry Ginger Muffins Recipe 465
GLUTEN-FREE RASPBERRY-GINGER MUFFINS
Most gluten-free flour mixes rely on rice flour or cornstarch, which can create a gummy texture. But the main ingredient in Bob's Red Mill Gluten Free All Purpose Baking Flour is garbanzo flour. The muffins we made with it had the best flavor, texture, and color out of all the brands we tried.
Provided by Alison Roman
Categories Ginger Breakfast Brunch Bake Kid-Friendly Wheat/Gluten-Free Raspberry Pastry Bon Appétit Quick and Healthy Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 12
Number Of Ingredients 10
Steps:
- Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl. Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. Toss raspberries with remaining 1 tablespoon flour in a small bowl; gently fold into batter.
- Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25-30 minutes. Let cool 5 minutes in pan before serving.
- DO AHEAD: Muffins can be made 1 day ahead. Store airtight at room temperature.
GLUTEN-FREE RASPBERRY-GINGER MUFFINS RECIPE - (4.6/5)
Provided by á-49298
Number Of Ingredients 10
Steps:
- Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl. Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. Toss raspberries with remaining 1 Tbsp. flour in a small bowl; gently fold into batter. Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25-30 minutes. Let cool 5 minutes in pan before serving. Do Ahead: Muffins can be made 1 day ahead. Store airtight at room temperature.
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- Preheat oven to 350 degrees. Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1½ cups flour in a medium bowl. Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. Toss raspberries with remaining 1 Tbsp. flour in a small bowl; gently fold into batter.
- Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25–30 minutes. Let cool 5 minutes in pan before serving.
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