Gluten-Free Raspberry-Ricotta Muffins

By Hklbrries

Our raspberry-ricotta muffins are gluten-free, but you’d never know it­—they’re tender and cake like, full of juicy summer berries. The hardest part is getting the specialty ingredients, but they can all be found at well-stocked health food stores or at bobsredmill.com.

Ingredients

• 2 cups brown rice flour, finely ground
• 2/3 cup potato starch
• 1/3 cup tapioca flour
• 2 teaspoons xanthan gum
• 1/2 teaspoon gluten-free baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 1/2 cup (1 stick) butter, room temperature
• 1 large egg
• 1 cup part-skim ricotta cheese
• 1 teaspoon vanilla extract
• 1 cup fresh or frozen raspberries

Details

Servings 12
Adapted from parade.com

Preparation

Step 1

Preheat oven to 350 F.

Combine brown rice flour, potato starch, and tapioca flour in a medium bowl. Measure 2 cups of this flour mixture and set aside rest for another use. Add xanthan gum (to improve texture without gluten), baking powder, baking soda, and salt to flour mixture.

Beat sugar and butter on medium speed in a large bowl until fluffy. Beat in egg, then ricotta and vanilla. Add flour mixture to bowl and beat briefly to combine. Gently fold in raspberries with a spatula.

Divide batter among 12 muffin cups. Bake about 30 minutes or until a toothpick inserted into center of a muffin comes out clean. Cool in pan 5 minutes, then turn out and transfer to a rack.