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Makes
15
Author Notes
In honor of Celiac Consciousness Month (March), I adapted a couple of recipes to impact a gluten free nutritious muffin, that became no longer most productive nutritious but tasted appetizing additionally. The addition of yogurt made this muffin clear moist, while the flaxseed added a rather nutty style. In a roundabout device the muffins had been devoured in seconds and no person had a clue they had been gluten free! —AngelMaree
System
1/4 cup
Ground Flaxseed
2 cups
Rice Flour
2 teaspoons
Baking Powder
1/2 teaspoon
Cinnamon
1/4 teaspoon
Sea Salt
1/2 cup
Butter, room temperature
1/2 cup
Brown Sugar
1/2 cup
Turbinado Sugar
1 cup
Milk (or easy almond milk)
1/2 cup
Yogurt, easy
2
Eggs, flippantly overwhelmed
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Lemon Zest from 1 & 1/2 lemons
1 cup
Raspberries, frozen
Directions
- Preheat oven to 375 degrees.
- In a medium sized bowl: Combine together ground flaxseed, rice flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl: Cream together the turbinado sugar and butter, for roughly 2 minutes.
- Gradually add brown sugar and beat for 2 extra minutes.
- Add eggs and mix for 1 minute.
- Gently fold in dry ingredients, yogurt and milk, 1/3 of each and each separately. Discontinuance no longer over mix.
- Add lemon zest and raspberries. Fold these in very gently to make obvious raspberries carry out no longer bleed.
- Quick, but gently, beget cupcake liners or a greased muffin pan to a couple/4 cumbersome. I sprinkle the tops with sugar and lemon zest.
- Bake for 12 – 14 minutes reckoning in your oven. Tops should flip a golden brown and an inserted toothpick should reach out a shrimp bit moist.
- House on a rack to cool.
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