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–+ servings
Rasberry Muffins 2

Raspberry Muffins

Angie Halten
The batter is really thick like a stiff pancake batter and very different than a normal muffin but cooks into a scrumptious light muffin.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 12

Ingredients
  

  • 1 cup rice flour
  • 1/2 cup potato starch
  • 1/2 cup tapioca flour
  • 1/4 cup arrowroot flour
  • 1 1/4 tsp xanthan gum
  • 1 Tbsp baking powder
  • 1/2 cup sugar
  • 1 tsp salt
  • 2 eggs beaten
  • 3/4 cup milk or milk substitute
  • 1/4 cup butter or margarine melted
  • 1 Tbsp vinegar
  • 1 cup raspberries fresh or frozen
  • 2 Tbsp sugar

Instructions
 

  • Thoroughly mix the flours, xanthan gum, baking powder, sugar and salt together.
  • Add the eggs, milk, melted butter and vinegar. Stir them in until they just begin to blend. Then, gently fold in the raspberries.
  • 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.
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