I had been planning on making these a while ago; however, the first set of raspberries I had gotten went bad before I could do them. So...I decided to try once again. And...they look so yummy!!
Also, keep in mind that this recipe isn't originally mine. I found it at www.cooks.com.
Also, keep in mind that this recipe isn't originally mine. I found it at www.cooks.com.
Topping Ingredients:
- 2 tbsp. butter, softened
- 1/4 c. flour (gluten-free)
- 1/4 c. brown sugar
Muffin Ingredients:
- 1 1/4 c. flour (gluten-free)
- 2 tsp. baking powder
- 1/2 c. sugar
- 1/2 tsp. Xanthan gum
- 1 egg, beaten
- 1/2 c. milk
- 1/2 c. butter, softened
- 1 c. fresh raspberries
Directions:
- Mix the first 3 ingredients (butter, flour and brown sugar) together and set aside for the topping.
- Mix together by spoon the sugar, egg, milk and butter; stir in the flour, Xanthan gum, and baking powder.
- Add raspberries.
- Fill muffin pans 2/3 full and sprinkle topping mixture on top.
- Bake at 375°F for 20 minutes.
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| After #2 |
I will say that when I was baking that I used the Gluten Free Pantry version of all purpose flour for the 1/4 cup flour in the topping and 3/4 cup of flour in the actual muffin mix. The other 1/2 cup of gluten free flour was actually white rice flour from Arrowhead Mills. Also, rather than specifically measuring the raspberries, I actually just put the entire 6 oz. container in. This recipe can make a dozen small muffins or 6 large muffins.
Hope you enjoy them!! Happy eating!!!
Jenni
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