1/2cupbrown rice flourplus more for dusting pan and raspberries
1/2cupsugarfinely ground in food processor if using evaporated cane juice
1tablespoon (about 2 medium lemons)grated lemon zest
6tablespoonsreduced-fat (2 percent) milk
24largeraspberriesfresh or frozen
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.)
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.
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.
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.
Amount Per Serving
Calories 181Calories from Fat 90
% Daily Value*
Total Fat 10g15%
Saturated Fat 1g5%
Polyunsaturated Fat 3g
Monounsaturated Fat 6g
Total Carbohydrates 20g7%
Dietary Fiber 1g4%
* Percent Daily Values are based on a 2000 calorie diet.