Lemon-Raspberry Muffins
  • 1/2cup certified-gluten-free oat flour
  • 1/2cup brown rice flourplus more for dusting pan and raspberries
  • 1/4cup millet flour
  • 1/2cup sugarfinely ground in food processor if using evaporated cane juice
  • 3/4teaspoon xanthan gum
  • 1/2teaspoon baking powder
  • 1/2teaspoon baking soda
  • 1/2teaspoon salt
  • 1tablespoon (about 2 medium lemons) grated lemon zest
  • 1/2cup canola oil
  • 6tablespoons reduced-fat (2 percent) milk
  • 1large egg
  • 3tablespoons lemon juice
  • 1/2teaspoon vanilla extract
  • 24large raspberriesfresh or frozen
  1. Preheat oven to 350°. Line a 12-cup muffin pan with paper cups, or coat pan with cooking spray and dust with rice flour, tapping out excess. (Do this even if you’re using a nonstick pan.)
  2. In a medium bowl, sift together flours, sugar, xanthan gum, baking powder, baking soda, and salt. Whisk in lemon zest. In a second bowl, whisk together oil, milk, egg, lemon juice, and vanilla. Pour milk mixture into flour mixture. Whisk until smooth. Pour batter evenly into pan.
  3. Toss raspberries with a few spoonfuls brown rice flour; remove berries and discard flour. Drop 2 raspberries into each muffin cup. Bake for 20–25 minutes on middle oven rack, rotating pan after 15 minutes. When gently pressed in centers, muffins should bounce back slightly without making an indentation. Remove from oven to cool for 20 minutes.
  4. Remove muffins from pan by running a small spatula or butter knife around edges and lifting out (don’t invert). Cool completely on a wire rack.
Recipe Notes
Nutrition Facts
Lemon-Raspberry Muffins
Amount Per Serving
Calories 181 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Cholesterol 18mg 6%
Sodium 175mg 7%
Total Carbohydrates 20g 7%
Dietary Fiber 1g 4%
Protein 2g 4%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 181 cal, 10g fat (6g mono, 3g poly, 1g sat), 18mg chol, 2g protein, 20g carb, 1g fiber, 175mg sodium