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raspberry-lemon-muffins-recipe

Raspberry Lemon Muffins

These gluten-free raspberry lemon muffins are a delightful treat for any time of the day.
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Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 12 servings
Calories: 200 kcal

Ingredients 

Muffin Ingredients

  • 2 cups Gluten-free flour
  • 1 cup Sugar
  • 1 tablespoon Baking powder
  • ½ teaspoon Salt
  • 1 cup Milk or dairy-free alternative
  • ½ cup Vegetable oil
  • 2 Eggs
  • 1 teaspoon Vanilla extract
  • 1 cup Raspberries fresh or frozen
  • 1 tablespoon Lemon zest from 1 lemon

Instructions 

  1. Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners.
  2. In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
  3. In another bowl, mix the milk, vegetable oil, eggs, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the raspberries and lemon zest.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 35mg | Sodium: 150mg | Potassium: 100mg | Fiber: 2g | Sugar: 15g | Vitamin A: 50IU | Vitamin C: 10mg | Calcium: 80mg | Iron: 1mg

Keywords

Gluten-Free, Lemon, Muffins, Raspberry
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