Raspberry Muffins

Recipe Yield:
15 muffins

These muffins are a great summer alternative to blueberry muffins! The unique flavor can be enjoyed with fresh raspberries in the summer or frozen ones in the winter!

INGREDIENTS:

  • 3 cups Deya’s Gluten-Free Cake Flour
  • 4 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/4 cups sugar
  • 1/2 teaspoon salt
  • 1 cup butter
  • 1 1/4 cups milk
  • 2 eggs, lightly beaten
  • 2 1/2 cups fresh or frozen raspberries

INSTRUCTIONS:

  1. Preheat oven to 400ºF.
  2. Grease 3 inch by 1 1/2 inch muffin tins.
  3. In a large bowl stir Deya’s Gluten-Free Cake Flour, baking powder, baking soda, sugar, and salt.
  4. In a saucepan, melt the butter.
  5. Add milk and lightly beaten egg to the butter.
  6. Add butter mix to the dry ingredients and mix lightly.
  7. Gently fold in raspberries.
  8. Spoon mix into the muffin cups.
  9. Bake for 25 to 30 minutes, or until a cake tester comes out clean.