Make 12 muffins. Difficulty
1-1/2 cups gf flour 2 teaspoons baking powder 1/2 cup sugar 2 eggs, lightly beaten 3/4 cup buttermilk 1/2 cup plus 2 Tablespoons unsalted butter, melted 1 Tablespoon vegetable oil 1 cup frozen unsweetened raspberries 1/4 cup chopped walnuts 1/4 cup firmly packed brown sugar
Preheat the oven to 375°F. Line a 12 cup muffin tin with paper liners.
Combine the gf flour, baking powder, and sugar in a large bowl; make a well in the center of the mixture.
Combine the egg, buttermilk, 1/2 cup of melted butter and oil. Add the wet ingredients to the dry ingredients, stirring just until moistened. Fold in frozen raspberries. Spoon batter into prepared muffin cups.
Combine the walnuts with the remaining 2 tablespoons of melted butter and brown sugar. Sprinkle over muffins.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove the muffins from the pan immediately. Serve.
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.