Un-berry-vable!


The sun is slowly coming out and we have been craving some very berry delicious-ness! Is there a better combination than tart raspberries and mouth-watering gluten free muffins with a flax crumble topping? We think not!

Check out this recipe to get your own taste of summer before summer!

Keep this flour mix prepped for cakes and muffins:

Gluten Free All Purpose Mix:

1 ½ cups Sorghum Flour

1 cup Coconut Flour

½ cup Potato Starch

1 cup Tapioca Flour

Muffin Ingredients:

2 Large Eggs (at room temp)

1/3 cup Milk

1/3 cup Canola Oil

2 tsp Lemon Zest

1 tsp Vanilla Extract

1 ¾ cups Gluten Free All Purpose Mix

¾ cup Light Brown Sugar

1 tbsp Baking Powder

1 ½ tsp Xanthan Gum

1 tsp Cinnamon

1 tsp Salt

1 cup Raspberries (ensure they are dry)

For Crumble Ingredients:

½ cup Gluten Free All Purpose Mix

½ cup Ground Flax Seed

½ cup Light Brown Sugar

½ tsp Cinnamon

¼ tsp Salt

¼ cup Unsalted Butter (soft)

  • Preheat oven to 375 and grease a muffin tin or insert paper liners.

  • Beat the eggs on low speed until lightly frothy.

  • Add the milk, oil, lemon zest, and vanilla to the beaten eggs until slightly thickened.

  • In a separate bowl sift the dry ingredients together and whisk.

  • Add the dry ingredients to the egg mixture gradually on low speed until the batter is mixed smooth.

  • Gently fold and mix in the raspberries.

  • Divide the batter into the muffin tin

  • Mix the crumble ingredients together in a separate bowl with your hands to thoroughly blend the butter until crumbly.

  • Top each muffin with the crumble and gently press it into the batter.

  • Bake 23-26 minutes. Cool the muffins in the pan for approx. 10 min before removing.

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