Raspberry Lemon Muffins

Serves: 12
Total Calories: 1,162


1 3/4 cups GF Featherlight Mix
1/2 teaspoon xanthan gum
1/3 cup sugar
2 teaspoons baking powder
3 tablespoons ground flaxseed (optional)
1/4 teaspoon salt
1 beaten egg
3/4 cup milk
1/4 cup cooking oil
1 teaspoon lemon juice or 1 teaspoon grated lemon rind
3/4 cup frozen raspberries or blueberries


Preheat oven to 400°F. Grease 12 to 18 muffin cups.

Combine dry ingredients. Combine wet ingredients, adding lemon juice last. Add wet ingredients to the dry ingredients and stir until just combined. Gently smash the raspberries into smaller pieces, then fold them into the batter.

Fill muffin cups 1/2 to 3/4 full. Bake for 20 minutes. Serve warm.

Nutritional Facts:

Serves: 12
Total Calories: 1,162
Calories from Fat: 59

This Raspberry Lemon Muffins recipe is from the Cook'n Gluten Free...Life Tastes Good Again Cookbook. Download this Cookbook today.

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