Gluten-Free Raspberry And Almond Muffins
13
- Prep Time20 mins
- Total Time40 mins
- Makes12
(Recipes by Donna Borooah, and Irene Ngo. Produced by Stephanie Han Kim. Photography by Erik Putz. Foodstyling by Ryan Barclay. Prop styling by Madeleine Johari.)
Fresh raspberries and thick yogurt keep these gluten-free muffins extra moist.
Ingredients
1 1/2 cups gluten-free flour, such such as Bob’s Red Mill 1 to 1 (222 g)
1/2 cup almond flour, (60 g)
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
2 large eggs
3/4 cup granulated sugar, (144 g)
1 175 g tub plain Balkan yogurt
1/3 cup canola oil
1 170 g pkg raspberries, divided
1/4 cup natural sliced almonds
Instructions
Position rack in centre of oven and preheat to 400F. Line a 12-cup muffin pan with paper liners.
Whisk gluten-free flour with almond flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
Whisk eggs with sugar, yogurt and oil in a large bowl. Gradually whisk flour mixture into egg mixture until smooth. Set aside 12 raspberries for garnish. Stir remaining raspberries into batter. Divide batter among liners, then top with sliced almonds and reserved raspberries.
Bake until a skewer inserted into the centre of a muffin comes out clean, 17 to 20 min. Transfer muffins to a rack and let cool. Muffins will keep in an airtight container at room temperature for up to 1 day.
Kitchen tip
Look for a gluten-free flour blend that contains xanthan gum—this will give your muffins the best texture.