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
Butter, room temperature
Milk (or plain almond milk)
Eggs, lightly beaten
Lemon Zest from 1 & 1/2 lemons
In This Recipe
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.