Desire a determined berry? Be at liberty to swap it in.
Ingredients
Nonstick vegetable oil spray
1½
teaspoon baking powder
½
teaspoon kosher salt
1½
cups plus 1 Tbsp. gluten-free all-reason flour
1
enormous egg
1
cup (packed) gentle brown sugar
½
cup (1 stick) unsalted butter, melted
½
cup whole milk
1
teaspoon finely grated peeled ginger
1½
cups new (or frozen, thawed) raspberries
Preparation
-
Pause ahead:
Step 1
Preheat oven to 350 degrees. Coat 2 customary 6-cup muffin pans with nonstick spray. Jog baking powder, salt, and 1½ cups flour in a medium bowl. Jog egg, brown sugar, butter, milk, and ginger in a enormous bowl; mix in dry ingredients. Toss raspberries with final 1 Tbsp. flour in a minute bowl; gently fold into batter.
Step 2
Divide batter among muffin cups and bake unless a tester inserted into center comes out natty, 25–half-hour. Let frigid 5 minutes in pan before serving.
Step 3
Desserts would be made 1 day ahead. Retailer hermetic at room temperature.
Nutrition Per Serving
Calories (kcal) 210 Tubby (g) 8 Saturated Tubby (g) 5 Cholesterol (mg) 40 Carbohydrates (g)32 Dietary Fiber (g) 1 Total Sugars (g) 20 Protein (g) 1 Sodium (mg) 240
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