Gluten-Free Raspberry-Ginger Muffins
Serves: 2
Ally Shanahan
1 January 1970
Based on User reviews:
52
Spice
50
Sweetness
50
Sourness
44
mins
Prep time (avg)
5
Difficulty
Ingredients:
1.5 tsp
Baking Powder1 tsp
Kosher Salt1 large
Egg1 cup
Whole Milk1.5 cups
Raspberry (fresh or frozen, thawed)Directions:
1
Coat 2 standard 6-cup muffin pans with nonstick spray
2
Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl
3
Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients
4
Toss raspberries with remaining 1 tablespoon flour in a small bowl; gently fold into batter
5
Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25–30 minutes
6
Let cool 5 minutes in pan before serving
7
DO AHEAD: Muffins can be made 1 day ahead
8
Store airtight at room temperature
9
Coat 2 standard 6-cup muffin pans with nonstick spray
10
Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl
11
Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients
12
Toss raspberries with remaining 1 tablespoon flour in a small bowl; gently fold into batter
13
Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25–30 minutes
14
Let cool 5 minutes in pan before serving
15
DO AHEAD: Muffins can be made 1 day ahead
16
Store airtight at room temperature