Most gluten-free flour mixes rely on rice flour or cornstarch, which can create a gummy texture. But the main ingredient in Bob's Red Mill Gluten Free All Purpose Baking Flour is garbanzo flour. The muffins we made with it had the best flavor, texture, and color out of all the brands we tried.
Recipe information
Yield
Makes 12
Ingredients
Preparation
Step 1
Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl. Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. Toss raspberries with remaining 1 tablespoon flour in a small bowl; gently fold into batter.
Step 2
Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25–30 minutes. Let cool 5 minutes in pan before serving.
Step 3
DO AHEAD: Muffins can be made 1 day ahead. Store airtight at room temperature.
Recipe notes
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