Raspberry Muffins
Author: Angie Halten
Prep time: 15 mins
Cook time: 25 mins
Total time: 40 mins
The batter is really thick like a stiff pancake batter and very different than a normal muffin but cooks into a scrumptious light muffin.
  • 1 cup rice flour
  • ½ cup potato starch
  • ½ cup tapioca flour
  • ¼ cup arrowroot flour
  • 1¼ tsp xanthan gum
  • 1 Tbsp baking powder
  • ½ cup sugar
  • 1 tsp salt
  • 2 eggs, beaten
  • ¾ cup milk or milk substitute
  • ¼ cup butter or margarine, melted
  • 1 Tbsp vinegar
  • 1 cup raspberries (fresh or frozen)
  • 2 Tbsp sugar
  1. Thoroughly mix the flours, xanthan gum, baking powder, sugar and salt together.
  2. Add the eggs, milk, melted butter and vinegar. Stir them in until they just begin to blend. Then, gently fold in the raspberries.
  3. Pour batter into a greased/paper lined muffin tin. Sprinkle some sugar on top of of each and bake at 400°F for 20 to 25 minutes, or until internal temperature of muffin reaches 205°F, using an instant read thermometer.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/raspberry-muffins/