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Raspberry Muffins

Have you tried the Best Blueberry Muffins yet?  Maybe blueberries aren't your thing?  Would you rather have raspberries?  What about cranberries?  Chocolate chips?  I bet you all these possibilities are delicious, and pretty much endless.  I'm going to share with you the raspberry muffin recipe.  And here's a secret:  It's pretty much the same as the blueberry muffins except that I've changed up the flavours a little... no cinnamon, and lemon extract instead of vanilla.  Do you know what that means?  Let your imagination take off when it comes to creating muffin flavours your family will enjoy.  Chocolate chip with a pinch of cinnamon?  Orange Cranberry?  Lemon poppyseed?  Imagine the possibilities, and please, share your ideas with me!  Post some pictures on my Facebook page for me to see what you've created!

 Happy Baking my friends!  

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Therese K.

Raspberry Muffins

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Preheat oven to 400F.  Grease one muffin tin.  (makes 8-9 muffins)

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1 cup fine white rice flour

1/4 cup tapioca starch

1/4 cup potato starch

3/4 cup granulated sugar (organic cane sugar works well too)

1 tsp xanthan gum

2 tsp baking powder

3/4 tsp salt

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1/4 cup vegetable oil (I use avocado oil)

1 large egg

1 tsp pure lemon extract

milk (dairy or not dairy)

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3/4 cup raspberries

1 TBSP turbinado sugar (optional)

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In a large mixing bowl, add all the dry ingredients and mix well.

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In a 1 cup liquid measuring cup, add oil, then egg and extract.  Lightly beat egg with a fork.  Add enough milk to fill the cup to the 1 cup measure.  Add liquids to dry ingredients and mix well.  Stir in fresh or frozen berries.  

Sprinkle tops of muffins with turbinado or granulated sugar for added crisp and sweetness.

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Scoop into well greased muffin tin, bake at 400F for 25 minutes.  Remove from pan and cool on wire rack.

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