5 Gluten Free Raspberry Muffins

Big news.  This year I'm on Team Valentine's Day.  For the last two years my husband has been deployed on Valentine's day.  So I would spend the day with other "single" girls on Guam, and Cary Grant of course.

The first year my two best friends, who were also "Single By Deployment", hopped in the car with me and a bag of m&m's. We drove around the island, which only takes about an hour to do, exploring our little paradise before coming across some of our guys helping to put out a fire.

Pretty cool right?  This year the hubs has some super top secret plans so I just get to dress up and be surprised.  He's the best.

So, about these muffins.  I came across this multi-purpose flour in the grocery store.  It made Gluten Free baking sound so easy that I had to try it.  I'm not allergic to gluten but I'm all for trying new things.

Honestly, you would never know these are Gluten Free!  They are so fluffy, moist and delicious.  The raspberries add just the right sweetness and might make you forget about that snow on the ground.  I made regular sized and mini muffins.  J'adore the minis, perfect for popping into your mouth on the go or to surprise your sweetie with on Valentine's Day.


Recipe:

(Adapted from Gluten Free Girl)

10 tablespoons unsalted, soft butter
1 cup white sugar
2 large eggs
3 cups King Arthur Gluten Free Multi Purpose Flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ½ cups plain yogurt***
1 ½ cup frozen raspberries

*** I didn't have enough yogurt, so I substituted: ½ cup yogurt, ½ cup sour cream, 1 T. Canola Oil ***

1.  Preheat your oven to 375 degrees F.  

2.  Mix the Flour, Baking Powder, Baking Soda, and salt together in a bowl and set aside.

3.  In another bowl mix softened butter and sugar together. (Note:  I did this by hand with very soft butter.  Gluten Free Girl points out that if the batter is overmixed the muffins will not rise, so I wasn't going to take any chances.  Mixing by hand took no extra effort and the muffins came out just fine.) 

4.  Add the eggs to the butter and sugar one at a time, mixing after each egg.

5.  Add a third of the flour mixture to the butter/egg/sugar and stir in.  Next add a third of the yogurt and stir in.  Alternate flour and yogurt into the batter until mixed well.  (If you are using my ingredients,  add the oil once you are done adding everything)

6.  Add the frozen berries.  Steal a few for yourself and think about summer being not so far away...

7.  Oil/Grease your muffin pan and sprinkle some of the Gluten Free Flour (or cornstarch) in each cup.  Fill 2/3 of the way.  

8.  Bake for 30 mins or until tops are light golden brown and hard to the touch.  (Note: I also made mini-muffins, these took 15-20 minutes)

9.  Remove from oven, wait 2 minutes and then remove from the pan.  Enjoy warm, and definitely pop day old muffins in the microwave for a few seconds before eating for a fluffier texture.