Raspberry Lemon Muffins
You can't help but have a good day when you start it with these muffins loaded with raspberries and flavored with lemon zest! Mix it up by swapping out blueberries or blackberries.
Author: Laura Shoemaker, Flying M Coffee Garage, Nampa, ID
Serves: 24 muffins
Ingredients
- 2 cups gluten free flour mix
- 1 cup Maskal Teff flour
- 1 ½ tsp xanthan gum (do not use if your gluten free flour mix already has xanthan gum)
- 1 ½ tsp baking soda
- 1 ½ tsp salt
- ½ tsp nutmeg
- 1 ½ cup sugar
- 2 Tbsp flax meal
- 2 lemons, zested
- 1 cup oil
- 1 ½ tsp Ener-G egg replacer + 1 tablespoon water
- 2 cups water
- 2 tsp vanilla
- 2 cups frozen or fresh raspberries
Instructions
- Preheat over to 350°F. Spray two six-cup or one twelve-cup muffin tins with nonstick cooking spray.
- Whisk egg replacer in 1 tablespoon water. Set aside.
- Combine all dry ingredients and mix until combined. Set aside.
- Thorougly mix all wet ingredients, including the egg replacer, then add in dry ingredients and continue mixing until all ingredients are combined well. Fold in rasbperries.
- Divide evenly among prepared muffin tins.
- Bake 20-25 minutes or until tops are golden brown.
Notes
Once muffins are cooled completely, add a lemon glaze for a more decadent flavor:
- 2 tablespoons lemon juice to 1 cup powdered sugar - mix until well combined.
You may want to make a large enough amount to dip your muffin tops into - it's easier and less messy this way. Otherwise, you can pour the glaze over each muffin.
- 2 tablespoons lemon juice to 1 cup powdered sugar - mix until well combined.
You may want to make a large enough amount to dip your muffin tops into - it's easier and less messy this way. Otherwise, you can pour the glaze over each muffin.
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