The Gluten-Free Homemaker is having a Muffin Roundup this week for Gluten Free Wednesday. I am sure there will be an incredible selction of muffin recipes. Below, is one of my less healthy muffin recipes, but it happens to be one of our spring time favorites!
2 lemons, zested and juiced
1 cup milk (use almond or rice milk to make this dairy free)
1/2 cup vegetable oil
1 cup white sugar
1/2 cup brown sugar
2 cups chopped berries (I used strawberries because they are in season)
2 3/4 cup rice flour
1/2 cup potato starch
1/4 cup tapioca flour
1 teaspoon Xanthan gum
2 teaspoons baking powder
1 teaspoon salt
In a bowl mix flour, baking powder, and salt. In a separate bowl, blend the lemon zest, lemon juice,milk, oil, and egg. Mix in the white and brown sugar. Add the berries. Stir in the flour mixture until just moist. Fill pre-greased (or lined) muffin cups 3/4 full with batter. Bake at 375 degrees for 25 minutes or until an inserted toothpick comes out clean. Makes 24.
N.B. When I make this recipe with raspberries I do not chop them. I have made this with previously frozen berries, but I find they bleed more and my muffins end up a light pink color.