2 cups gf flour 1/2 + 2 Tablespoons sugar 2-1/2 teaspoons baking powder 1/2 teaspoon salt 1 8 ounce container lemon yogurt 1/2 cup vegetable oil 1/3 cup milk 2 large eggs, lightly beaten Zest of 1 lemon, minced One 6 ounce pkg. raspberries, fresh or frozen
Preheat oven to 375°F. Grease a muffin pan or line with paper liners.
In a large bowl combine gf flour, sugar, baking powder and salt.
In a separate bowl, whisk together yogurt, vegetable oil, milk and eggs. Add wet ingredients to dry ingredients. Stir until just moistened. Gently fold in raspberries. Spoon batter into prepared muffin cups, filling about two thirds full.
Bake for 20-25 minutes or until golden and a toothpick inserted in center comes out clean. Remove muffins from pan and cool completely on a wire rack.
We used The Gluten Free Pantry’s Country French Bread flour mix. To purchase this product please click the link below in our Recommended Tools section.