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.