Gluten Free Raspberry Ginger Muffins Recipes

GLUTEN-FREE RASPBERRY-GINGER MUFFINS

Gluten-Free Raspberry-Ginger Muffins image

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

Ingredients

Nonstick vegetable oil spray
1 1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups plus 1 tablespoon gluten-free all-purpose flour
1 large egg
1 cup (packed) light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup whole milk
1 teaspoon finely grated peeled ginger
1 1/2 cups fresh (or frozen, thawed) raspberries

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)

Gluten-Free Raspberry-Ginger Muffins Recipe - (4.6/5) image

Provided by á-49298

Number Of Ingredients 10

Ingredients

Nonstick vegetable oil spray
1 1/2 tsp. baking powder
1/2 tsp. kosher salt
1 1/2 cups plus 1 Tbsp. gluten-free all-purpose flour
1 large egg
1 cup (packed) light brown sugar
1/2 cup (1 stick) unsalted butter, melted
1/2 cup whole milk
1 tsp. finely grated peeled ginger
1 1/2 cups fresh (or frozen, thawed) raspberries

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.
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