Fruit of the Forest Muffins

Photo: Oxmoor House

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.

Yield: Serves 12 (serving size: 1 muffin)
Total:
Recipe from Cooking Light

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Recipe Time

Hands On: 10 Minutes
Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 172
  • Fat: 5.6g
  • Saturated fat: 3g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.8g
  • Carbohydrate: 28g
  • Fiber: 1.7g
  • Cholesterol: 42mg
  • Iron: 0.6mg
  • Sodium: 206mg
  • Calcium: 70mg

Ingredients

  • 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)
  • Cooking spray
  • 1 tablespoon turbinado sugar or granulated sugar

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. 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.
  3. 3. 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.
Note:

If you're planning to freeze all or some of the muffins, leave off the turbinado sugar.

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