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Author Notes: In honor of Celiac Awareness Month (March), I adapted a few recipes to make a gluten free nutritious muffin, that was not only nutritious but tasted delightful also. The addition of yogurt made this muffin super moist, while the flaxseed added a slightly nutty flavor. In the end the muffins were devoured in seconds and no one had a clue they were gluten free! - AngelMaree
- 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 plain almond milk)
- 1/2 cup Yogurt, plain
- 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.
- Gently fold in dry ingredients, yogurt and milk, 1/3 of each separately. Do not over mix.
- Add lemon zest and raspberries. Fold these in very gently to ensure raspberries do not bleed.
- Quickly, yet gently, fill cupcake liners or a greased muffin pan to 3/4 full. I sprinkle the tops with sugar and lemon zest.
- 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.
- This recipe was entered in the contest for Your Best Raspberries
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