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.

Robert Landolphi
Recipe by Cooking Light July 2014

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Credit: Oxmoor House

Recipe Summary test

hands-on:
10 mins
total:
45 mins
Yield:
Serves 12 (serving size: 1 muffin)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Chef's Notes

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

Source

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook

Nutrition Facts

172 calories; fat 5.6g; saturated fat 3g; mono fat 1.7g; poly fat 0.6g; protein 2.8g; carbohydrates 28g; fiber 1.7g; cholesterol 42mg; iron 0.6mg; sodium 206mg; calcium 70mg.
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