Fruit of the Forest Muffins

Fruit of the Forest Muffins

Gluten-free muffins use fresh berries, but you can also eliminate berries and use other gluten-free food mixes that 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)
 Cooking spray
1 tablespoon turbinado sugar or granulated sugar

How to Make It
Step 1
Preheat oven to 350°.

Step 2
Weigh or lightly spoon brown rice flour, potato starch, and oat flour into dry measuring cups; level with a knife. Mix brown rice flour, wheat flour, potato flour, granulated sugar, and the 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.

Step 3
Place 12 paper muffin liners in a muffin cup; coat the liner 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. Chill for 10 minutes in a skillet on a wire rack; remove from the pan.

Chef's Notes
If you plan to freeze all or a few muffins, leave the turbinado sugar.

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