AuthorE. Gluten
DifficultyIntermediate
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Image of Gluten Free Lemon Raspberry Muffins
Yields1 Serving
Prep Time15 minsCook Time20 minsTotal Time35 mins
Dry Ingredients
 ½ tsp xanthan gum
  cup sugar
 2 tsp baking powder
 3 tbsp ground flax seed (optional)
 ¼ tsp salt
Wet Ingredients
 1 beaten egg
 ¾ cup milk
 ¼ cup cooking oil
 1 tsp lemon juice (or grated lemon rind)
Fruit
 ¾ cup frozen raspberries, broken upfrozen blueberries may be substituted, no need to break up
1

Preheat oven to 425°. Grease 12 x 18 muffin cups, or use muffin liners. Combine dry ingredients. Combine wet ingredients, adding lemon juice last. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the fruit. Fill muffin cups 1/2 - 3/4 full.

2

Bake at 425° for 5 minutes then lower oven temperature to 375° for 13-15 minutes.

Category

Ingredients

Dry Ingredients
 ½ tsp xanthan gum
  cup sugar
 2 tsp baking powder
 3 tbsp ground flax seed (optional)
 ¼ tsp salt
Wet Ingredients
 1 beaten egg
 ¾ cup milk
 ¼ cup cooking oil
 1 tsp lemon juice (or grated lemon rind)
Fruit
 ¾ cup frozen raspberries, broken upfrozen blueberries may be substituted, no need to break up

Directions

1

Preheat oven to 425°. Grease 12 x 18 muffin cups, or use muffin liners. Combine dry ingredients. Combine wet ingredients, adding lemon juice last. Add the wet ingredients to the dry ingredients and stir until combined. Fold in the fruit. Fill muffin cups 1/2 - 3/4 full.

2

Bake at 425° for 5 minutes then lower oven temperature to 375° for 13-15 minutes.

Gluten Free Lemon Raspberry Muffins