Our family LOVES muffins and I love anything raspberry! In my pre-gluten-free days, I used to make lemon raspberry muffins using a recipe from one of my favorite food blogs, 100 Days of Real Food. So I modified this recipe to make it gluten-free and have a little extra protein crunch with some yummy chia seeds. Here's the recipe:
INGREDIENTS
* 1 1/2 cups all purpose gluten-free flour
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 1/2 teaspoon lemon zest
* 1/2 cup butter, softened
* 1/2 cup almond milk
* 1/2 cup pure maple syrup
* 1 egg
* 1 teaspoon pure vanilla extract
* 2 tablespoons freshly squeezed lemon juice (from the lemon you zest)
* 1 - 1 1/2 cups frozen raspberries (blueberries are a great substitute, too!)
* 2 tablespoons chia seeds
DIRECTIONS
1. Preheat the oven to 350 degrees. Line a muffin pan with paper liners or you can use silicone liners.
2. In a bowl, mix together the flour, baking soda, salt and lemon zest. Set aside.
3. In a large mixing bowl, use an electric beater (or whisk) to cream the butter until it is smooth.
Turn the mixer down to low and add in the milk, maple syrup, egg, lemon juice and vanilla.
4. Slowly add the flour mixture to the wet mixture and whisk together until it's completely combined.
5. Fold in the frozen raspberries and the chia seeds using a large spoon to gently mix together.
6. Use the spoon to scoop the batter into your prepared muffin tin. Bake for 17-19 minutes or until a
toothpick inserted comes out clean.
I hope you enjoy!
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