Gluten-Free Raspberry Muffins
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings: 12 muffins
Ingredients
- 1 cup* millet-chia flour
- 1 cup yellow corn meal
- 3 tbsp corn starch
- 2 tbsp natural sugar
- 2 tsp baking powder
- ½ tsp baking soda
- 1 cup unsweetened soymilk
- ½ cup plain soy yogurt or applesauce;
- ¼ cup water
- 1 tbsp lemon juice
- 6 oz raspberries
- 1 tbsp raw sugar optional
- *Process 1 cup of millet flour and 2 tablespoons of chia seed in your Lee Household Flour Mill until finely grounded
Instructions
-
Preheat oven to 375°F and oil a non-stick muffin pan or place 12 silicone muffin cups on a baking sheet.
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Combine millet/chia flour, yellow corn meal, corn starch, natural sugar, baking powder and baking soda in a large mixing bowl. In a separate smaller bowl, whisk together unsweetened soymilk, soy yogurt, water and lemon juice until well mixed. Gently stir in raspberries. Mix both dry and wet mixtures together.
-
Add batter to muffin cups and fill about ¾ full. If desired, sprinkle tops of each muffin with raw sugar. Bake for 25 minutes or until you achieve a clean toothpick when inserted into the muffin. Allow to cool slightly and enjoy these delicious and healthy raspberry muffins!
