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
Ingredients
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1/4 cup
Ground Flaxseed
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2 cups
Rice Flour
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2 teaspoons
Baking Powder
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1/2 teaspoon
Cinnamon
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1/4 teaspoon
Sea Salt
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1/2 cup
Butter, room temperature
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1/2 cup
Brown Sugar
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1/2 cup
Turbinado Sugar
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1 cup
Milk (or plain almond milk)
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1/2 cup
Yogurt, plain
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2
Eggs, lightly beaten
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Lemon Zest from 1 & 1/2 lemons
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1 cup
Raspberries, frozen
Directions
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Preheat oven to 375 degrees.
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In a medium sized bowl: Mix together ground flaxseed, rice flour, baking powder, baking soda, salt and cinnamon.
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In a large bowl: Cream together the turbinado sugar and butter, for about 2 minutes.
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Gradually add brown sugar and beat for 2 more minutes.
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Add eggs and mix for 1 minute.
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Gently fold in dry ingredients, yogurt and milk, 1/3 of each separately. Do not over mix.
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Add lemon zest and raspberries. Fold these in very gently to ensure raspberries do not bleed.
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Quickly, yet gently, fill cupcake liners or a greased muffin pan to 3/4 full. I sprinkle the tops with sugar and lemon zest.
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Bake for 12 - 14 minutes depending on your oven. Tops should turn a golden brown and an inserted toothpick should come out slightly moist.
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Place on a rack to cool.
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