These gluten-free muffins highlight mixed fresh berries, but you can omit the berries and use the recipe to incorporate any other gluten-free mix-ins you like.
3.45 ounces brown rice flour (about 3/4 cup)
2.6 ounces potato starch (about 1/2 cup)
1.8 ounces oat flour (about 1/2 cup)
1/3 cup granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons baking powder
1 teaspoon xanthan gum
1/2 teaspoon salt
1/2 cup 1% low-fat milk
1/4 cup butter, melted
2 large eggs
1 1/2 cups mixed fresh berries (such as blueberries, raspberries, and blackberries)
1 tablespoon turbinado sugar or granulated sugar
How to Make It
Preheat oven to 350°.
Weigh or lightly spoon brown rice flour, potato starch, and oat flour into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, oat flour, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine milk, butter, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist. Fold in berries.
Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with turbinado sugar. Bake at 350° for 25 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan.
If you're planning to freeze all or some of the muffins, leave off the turbinado sugar.
Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook
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