1/4 cup Earth Balance butter (1/2 stick), melted 3/4 cup gf flour 1-1/2 teaspoons baking powder 1/2 cup yellow cornmeal 1/2 cup plus 1 Tablespoon sugar Pinch of salt Zest from one small orange, finely chopped 1/2 cup soy milk 2 large eggs, lightly beaten 1/4 cup vegetable oil 3/4 cup fresh or frozen raspberries (if frozen don’t worry about defrosting)
Preheat the oven to 375°F. Line 12 standard size muffin cups with paper liners.
In a large bowl, whisk together the gf flour, baking powder, cornmeal, 1/2 cup sugar, orange zest and a generous pinch of salt. In a separate bowl, whisk together the melted Earth Balance butter, soy milk, eggs and oil. Add the wet ingredients to the dry ingredients. Gently stir in 1/4 cup raspberries until just combined.
Divide the batter evenly among cups and press the remaining raspberries into the tops of the muffins. Sprinkle tops of muffins with the remaining tablespoon of sugar. Bake muffins in the middle of the oven for about 15-18 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean. Remove the muffins from the cups and cool on a rack. Muffins are best the first day but can save in a room temperature in an airtight container for 2 days.
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.