Gluten Free Raspberry Ginger Muffins Recipe 465

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.

GLUTEN FREE WHITE CHOCOLATE AND RASPBERRY MUFFINS

Gluten free white chocolate and raspberry muffins image

These gluten free white chocolate and raspberry muffins are super easy and to make and absolutely delicious!

Provided by Sarah Howells

Categories Dessert

Time 28m

Number Of Ingredients 12

Ingredients

100 g unsalted butter, (softened)
175 g caster sugar
2 large eggs
140 g natural yoghurt, (I used full fat)
1 tsp vanilla extract
2 tbsp milk
250 g plain gluten free flour
2 tsp baking powder
1 tsp bicarbonate of soda
1/4 tsp xanthan gum
150 g fresh raspberries
100 g white chocolate chips

Steps:

Preheat the oven to 200'C and place 12 muffin cases in a 12-hole muffin tin.
In a large mixing bowl, cream the butter and sugar together with an electric whisk until pale and fluffy. Add the eggs, yoghurt, milk and vanilla extract and mix again until combined.
Sift in the flour, baking powder, bicarbonate of soda and xantham gum. Fold in using a wooden spoon or spatula until combined. Pour in the raspberries and white chocolate chips and fold in gently until evenly distributed.
Spoon the mixture evenly between the 12 muffin cases, and then place in the oven. Bake for 5 minutes and then turn the temperature down to 180'C. Bake for a further 15-18 minutes and remove from the oven. They should be golden on top and a skewer in the centre should come out clean.
Cool on a cooling rack before eating. Will keep in an airtight container for 2-3 days after baking, but best served slightly warm from the oven.

Nutrition Facts : Calories 266 calories, Carbohydrate 38.7 grams carbohydrates, Protein 3.1 grams protein, ServingSize 12 muffins

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