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!
Ingredients:
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
Instructions:
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

    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!

    Ingredients:

    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

    Instructions:

    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

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