Makes 12 muffins
1 cup raspberries, cleaned and halved
1 cup Gluten Free All Purpose Baking Flour
1 Cup almond meal/flour
1/2 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
1 large egg
3/4 cup coconut milk plus 2 Tablespoons
1/4 cup melted butter
1/2 cup walnuts, chopped
1. Heat oven to 400. Line a 12-muffin pan with paper muffin cups.
2. Rinse and drain raspberries. In a mixing bowl, combine the flour, sugar, baking powder, and salt.
In another smaller bowl, whisk egg with the milk. Add the egg and milk mixture to the dry mixture along with the melted butter. Mix lightly to combine, just until ingredients are moistened. The batter will be somewhat lumpy. Sprinkle raspberries and walnuts over the batter and gently fold into the batter. Spoon into the prepared muffin pans.
3. Bake for 18 to 21 minutes, until a cake tester or pick comes out clean when inserted into the center of a muffin. Enjoy!
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©Jamie Nowinski 9/10/2012 ©Grandmother Musings 2012-2013. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Jamie Nowinski – Grandmother Wisdom/Grandmother Musings with appropriate and specific direction to the original content.