Gluten Free Raspberry Lemon Muffins Food

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GLUTEN FREE RASPBERRY LEMON MUFFINS



Gluten Free Raspberry Lemon Muffins image

Quick, easy, and delicious gluten free muffins ready in under 30 minutes!

Provided by Allianna Moximchalk

Categories     Breakfast     Snack

Time 23m

Number Of Ingredients 8

1 cup creamy almond butter (I like the Costco brand)
1 lemon (juiced)
2 eggs
3 tbsp maple syrup
1 tsp baking soda
2/3 cup raspberries (washed)
1 tsp apple cider vinegar
1 banana (ripe)

Steps:

  • Preheat the oven to 375 degrees F. Then, place all ingredients in the food processor except the raspberries and blend until smooth.
  • Add the muffin liners to the muffin pan and divide up the batter (fill each cup about 1/2 way.) Then sprinkle in the raspberries and fold in until smooth. Bake the muffins for 18-20 minutes. Allow the muffins to stand and cool for 10 minutes prior to serving. If you enjoyed this recipe it would mean the world to me if you rated it and left a comment below. It helps others find it on google.xoxo-Allianna

Nutrition Facts : ServingSize 1 muffin, Calories 237 kcal, Carbohydrate 13 g, Protein 8 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 41 mg, Sodium 156 mg, Fiber 4 g, Sugar 7 g, UnsaturatedFat 16 g

LEMON-RASPBERRY MUFFINS - GLUTEN FREE OR REGULAR



Lemon-Raspberry Muffins - Gluten Free or Regular image

The secret to the sparkling flavor of these delicately crumbed muffins is the strips of lemon zest finely ground into the sugar. Enjoy the muffins warm right from the oven. This is my gluten-free version of the original recipe, from EatingWell magazine, July/August 2007.

Provided by kitty.rock

Categories     Dessert

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 12

1 lemon
1/2 cup sugar
1 cup nonfat organic buttermilk (see Tip)
1/3 cup canola oil
1 large egg
1 teaspoon vanilla extract
1 cup whole wheat pastry flour (see Shopping Tip) or 1 cup gluten-free blanched almond flour
1 cup all-purpose flour or 1 cup all-purpose gluten-free flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups raspberries (fresh or frozen, not thawed)

Steps:

  • Preheat oven to 400°F Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners.
  • Use a vegetable peeler or zester to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended.
  • Combine whole-wheat flour, all-purpose flour (or gluten-free flours), baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups.
  • Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
  • Tips & Notes:
  • MAKE AHEAD TIP: Wrap each in plastic and freeze in a freezer bag for up to 1 month. To reheat, remove plastic, wrap muffin in a paper towel and microwave on High for 30 to 60 seconds.
  • TIP: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
  • SHOPPING TIP: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole wheat. Whole-wheat pastry flour can be used as a substitute here. Both can be found in the natural-foods section of the supermarket or online from King Arthur Flour, bakerscatalogue.com.
  • SHOPPING TIP: Blanched almond flour can be found at www.nutsonline.com.

Nutrition Facts : Calories 182.6, Fat 7.1, SaturatedFat 0.8, Cholesterol 16.3, Sodium 242, Carbohydrate 27, Fiber 2.5, Sugar 10.2, Protein 3.8

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