Gluten-Free Raspberry-Ginger Muffins

Let me be clear. I absolutely believe in gluten. BUT, I honor those around me who believe differently and who are biologically intolerant. I have now several times brought my baked goods to parties where they are not welcome. SO, I have decided to conduct a few trial runs in the world of gluten-free baking. This first project, thanks to Bob’s Red Mill garbanzo bean-based flour, was quite a success. Rinse, repeat.

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Gluten-Free Raspberry-Ginger Muffins

Adapted from Bon Apetit Jan 2014

1½ teaspoon baking powder

½ teaspoon kosher salt

1½ cups plus 1 Tbsp. gluten-free all-purpose flour (use the garbanzo-based stuff from Bob’s Red Mill)

1 large egg

1 cup (packed) light brown sugar

½ cup (1 stick) unsalted butter, melted

½ cup whole milk

1 teaspoon finely grated peeled ginger

1½ cups fresh (or frozen, thawed) raspberries

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Preheat oven to 350 degrees. Prepare your muffin cups (not a garment). Whisk baking powder, salt, and 1½ 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 Tbsp. flour in a small bowl; gently fold into batter.

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. I sprinkled the top with brown sugar, flour, and butter streusel, as seen on the muffins here.

Muffins can be made 1 day ahead. Store airtight at room temperature. Here’s evidence that they are very similar in texture to REAL muffins– not like little sea sponges.

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Here is the magic gluten-free fairy dust, all thanks to Bob and his Mill in Portland, OR. Image

 

5 thoughts on “Gluten-Free Raspberry-Ginger Muffins

  1. These look fantastic!
    Question regarding blogging. Do I need to have my own domain? If so where do you buy one? Go Daddy is that a resource? Believe I am Suzanne,dinusdon@wordpress.com rather than Kavanaugh Chronicles. Not sure please advise.

  2. Do you think I should have a domain name for my blog. I think, I am suzannekavanaugh.wordpress.com and then Kavanaugh Chronicles. Not sure I know what I am talking about. Could you please give me some direction. I notice you are Bake This Day Our Daily Bread. How do I change to Kavanaugh Chronicles? I noticed you are name of your daily blog by rachelhammer. How do I do that? Thank you for your assistance.

  3. I am impressed how frequently you are posting.

    Question regarding saving posts. I am saving many places because I do not know how I might use the posts in the future. 1. I am saving each post in Evernote in a notebook titled Kavanaugh Family Notebook. 2. I am linking the website for person’s post to that person in Ancestry.com. 3. I am making a PDF using Pages which I save in Finder under Documents where I have created a Kavanaugh Chronicles Blog folder.

    You probably are doing all of the above. Do you have any tips on how to save? Evernote seems to have many ways to share including the entire Notebook. Because I only have three posts one of which needs work, I would like to save correctly for whatever possible use I don’t even realize. Especially, the possibility of a book of some nature in the future. I assume you are wanting to do the same.

    Any tips are appreciated.

    Thank you!

    Suzanne Dinusson

  4. These look just delightful! I’m going to share the recipe with a friend and aunt who are among the gluten free folks in my life. I hadn’t realized that Bob’s Red Mill is based in your home city! It seems like a fitting place for what I perceive as a very kind, down-to-earth, healthful company – Portland to a T! His flax meal is a staple in my kitchen.

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