Hands-on Time
13 Mins
Total Time
45 Mins
Yield
Serves 12 (serving size: 1 muffin)

Muffins have always been a breakfast staple, but they can be laden with fat and calories. These delightful muffins contain fat-free yogurt, which allows you to decrease the oil, omit the butter, and keep calories in check while adding a dose of calcium and protein. This blend of flours produces a milder muffin that allows the flavor of the raspberries and vanilla to come through. They'll satisfy your sweet tooth without weighing you down.

How to Make It

Step 1

Preheat oven to 375°.

Step 2

Weigh or lightly spoon 6 ounces brown rice flour (about 1 cup) and white rice flour into dry measuring cups; level with a knife. Combine flours, 1/3 cup sugar, and next 6 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine yogurt and next 4 ingredients (through egg); stir with a whisk. Add to flour mixture, stirring just until moist.

Step 3

Toss raspberries with 1 tablespoon brown rice flour in a small bowl; gently fold into batter.

Step 4

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with 1 teaspoon sugar. Bake at 375° for 22 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan.

Gluten-Free Baking

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