Raspberry Muffins (Gluten-Free)

Posted by admin on Dec 2, 2013 on WOW! Weight Loss/Blog

These muffins contain just the right amount of holiday cheer to start your first Monday in December off right!

What You Need:

2 cups gluten-free all-purpose baking flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon kosher salt
1 teaspoon xanthan gum
1/2 teaspoon cinnamon
1/2 cup canola oil
2/3 cup agave nectar
1/3 cup rice milk
1 cup raspberries
¼ teaspoon orange rind (grated)

How to Make:
Preheat the oven to 325F degrees . Line a standard 12-cup muffin tin with paper liners.

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, xanthan gum, and cinnamon. Add the oil, agave nectar, rice milk, and vanilla to the dry ingredients and stir until the batter is smooth. Fold in the raspberries and orange rind just until they are evenly distributed throughout the batter.

Pour 1/3 cup of the batter into each prepared cup, almost filling the cup. Bake the muffins on the center rack for 22 minutes. How do you know when they’re really done? Each muffin will bounce slightly when pressed and a toothpick inserted in the center will come out clean.

Let the muffins stand for 15 minutes, then transfer to a wire rack and cool completely. Store the muffins in an airtight container at room temperature for up to 3 days.

Each muffin is 200 calories, gluten free and contains zero cholesterol, and 2 grams of fibre!