Gluten Free Raspberry and Lemon Zest Muffins
In honor of Celiac Awareness Month, I present you a gluten free nutritious muffin that does not taste like ass! Amazing right? These muffins are packed with Omega-3’s and to be honest I could not tell they were gluten free. I did make them with dairy but the recipes I gathered in research all used the dairy free versions of these products and included xanthan gum as a stabilizer. For those who can have dairy, please enjoy!
1/4 cup Ground Flaxseed
2 cups Rice Flour
2 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Cinnamon
1/4 tsp Sea Salt
1 stick unsalted Butter, room temperature
1/2 cup Brown Sugar
1/2 cup Turbinado Sugar
1 cup Milk (or almond milk)
1/2 cup Yogurt (or soy yogurt)
2 Eggs, lightly beaten
lemon zest from 1 1/2 lemons
1 cup Raspberries, frozen
Preheat oven to 375 degrees.
In a medium sized bowl, mix together ground flaxseed, rice flour, baking powder, baking soda, salt and cinnamon.
In a large bowl cream together the turbinado sugar and butter for about 2 minutes. Gradually add brown sugar and beat for 2 more minutes. Add eggs and mix for 1 minute.
Fold in dry ingredients, yogurt and milk, 1/3 of each separately. Add lemon zest and raspberries.
Very Important: Fold these in gently to ensure raspberries do not bleed.
Quickly and gently fill cupcake liners or a greased muffin pan to 3/4 full.
I sprinkled with sugar and lemon zest and some with oats (for those who can eat oats).
Bake for 12 - 14 minutes depending on your oven. Tops should turn a golden brown and an inserted toothpick should come out slightly moist.
Place on a rack to cool.
They were not the prettiest muffins when they came out so I was glad I decorated the few that I did! In the end they were sort of like a present that you unwrapped…
And then a huge smile appears on our face :D