Lemon Raspberry Muffins Gluten Free Or Regular Recipes

RASPBERRY LEMON MUFFINS

Steps:

• In a large bowl, combine flour, sugar, baking powder and salt. Combine the eggs, cream, oil and lemon extract; stir into dry ingredients just until moistened. Fold in raspberries. , Spoon into 18 greased or paper-lined muffin cups. Bake at 400° for 18 to 20 minutes or until golden brown.

ALMOND FLOUR LEMON RASPBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan with cooking spray or add 9 paper liners to the tins.
• In a medium bowl, whisk together the eggs, lemon juice, oil, maple syrup, and vanilla extract.
• In a separate large bowl, mix together the almond flour, baking soda, and salt.
• Add the wet ingredients to the dry ingredients and stir to combine.
• Gently fold the lemon zest and raspberries into the batter.
• Spoon the batter into the muffin tins.
• Bake for 22-25 minutes until the tops are golden brown and you are able to insert a toothpick into the center and have it come out clean.

LEMON RASPBERRY MUFFINS

Steps:

• Preheat oven to 400 degrees F. Add eggs, oil, and zest from the lemon to a mixing bowl. Measure milk in a liquid measuring cup and squeeze the juice from the lemon into it. Set aside for 1 minute, then add to the bowl with the other ingredients and mix to combine.
• In a separate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. Stir the wet ingredients into the flour mixture, being careful not to over-mix the batter.
• Fold in the raspberries.
• Line a muffin tin with liners, or grease with non-stick cooking spray. Fill muffin cups 3/4 full. Bake at 400 degrees F for 16-20 minutes or until a toothpick inserted in the center comes out with few crumbs.

GIANT COSTCO COPYCAT GLUTEN FREE LEMON RASPBERRY MUFFINS

Steps:

• First, make your muffin batter! (it will need to rest at room temp for 30 minutes before baking. In a large bowl, whisk together the oil, melted butter milk, sour cream, eggs, lemon zest/extract/and juice, and sugar until thicker and smooth. Add in the gluten free 1-1 flour, sweet rice flour, arrowroot starch, baking powder, and salt and whisk until totally combined and smooth. Then fold in 2 cups of the torn raspberries gently - so as not to squish the raspberries and release their juices. Then let the batter sit either on the counter for at least 30 minutes before baking (you can let it rest in the fridge for longer if you want).
• Then preheat the oven to 425° Fahrenheit and grease your six 4-inch cake pans with cooking spray and place them all on a cookie tray. Carefully scoop batter evenly into the six pans and place the extra torn raspberries on top of each muffin (a few pieces per muffin). Bake for 5 minutes at 425 then immediately reduce the heat (WITHOUT opening the oven door!) to 350° Fahrenheit and continue to bake for 35-40 minutes or until the muffins spring back when pressed with the tip of your finger (try to only open the oven door once and very little to check if they're done. Then remove and let cool for 10-15 minutes before turning out onto a place or cooling rack.
• Make your glazes! In two small bowls, stir together the ingredients for each of the glazes until smooth and a drizzly consistency. For the raspberry glaze, blitz up freeze dried raspberries in a blender, nutribullet, or food processor (or use a rolling pin to effectively crush them into dust while still in the bag) and sift the powder into your raspberry glaze. Once the muffins have cooled a bit, drizzle on each of the glazes, and then serve!

LEMON-RASPBERRY MUFFINS - GLUTEN FREE OR REGULAR

Steps:

• Preheat oven to 400°F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
• Use a vegetable peeler or zester to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
• Combine whole-wheat flour, all-purpose flour (or gluten-free flours), baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
• Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
• Tips & Notes:
• MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
• TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• SHOPPING TIP: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
• SHOPPING TIP: Blanched almond flour can be found at www.nutsonline.com.