|gluten free raspberry streusel muffins|
So I was trying to think of what I could do with a bucket of ripe juicy raspberries I had just picked from a friend's backyard and ... I came up with these. I had never made raspberry muffins before, and I didn't have a GF recipe, so it was a bit of a gamble and I wasn't expecting too much. I found a few wheat flour raspberry muffin recipes online (to get some ideas of how they're usually made) and decided to give it a try. I couldn't believe it! They turned out AMAZING! They may just be my new favorite muffins.
I made my husband some wheat flour raspberry scones with the rest of the berries and he was still trying to steal my muffins. They were totally better than his ;)
They are also great with blueberries and a dash of vanilla... with or without streusel.
|GF Blueberry Yogurt Muffins|
So if you're wondering what to do with fresh raspberries, or have some hanging around in the freezer (or just love raspberries and are willing to buy some for this specific recipe), definitely give this one a try!
(makes about 14 muffins)
1/3 cup margarine
3/4 cup sugar
1/2 cup sour cream or plain yogurt (or use vanilla yogurt and only add 1/2 cup sugar)
1/4 cup + 2T milk
2 tsp baking powder
2 cups gluten free flour (light flour blend) (or your favourite flour blend)
1/4 tsp salt
1/2 tsp cinnamon
1 - 1 1/2 cup raspberries (fresh or frozen)
2 1/2 Tbsp rice flour (or any gf flour)
2 1/2 Tbsp sugar
1/2 tsp lemon juice
1 Tbps margarine
1/4 tsp cinnamon
Let cool for 5 minutes in the tins then transfer to a cooling rack.
Freeze within a few hours to keep fresh.
spoon into muffin tins and top with streusel
cool on a rack