Sugar Topped Raspberry Muffins

Sugar Topped Raspberry Muffins

Sugar Topped Raspberry Muffins

Ingredients Muffins

  • 2 eggs
  • 1 & ¼ cup sour cream
  • ⅓ cup canola oil
  • 2 cups of gluten-free flour (with gum, or add 1 tsp)
  • 2 tsp baking powder
  • ½ cup table sugar  (I use my zesty sugar)
  • 1 TB Chia seeds
  • ¼ tsp cardamom
  • 1& ¼ cups fresh raspberries

 Ingredients Topping

  • 12 reserved raspberries
  • 2 TBs granulated maple sugar
  • 1 TB table sugar

Method 

Preheat the oven to 350°F.

Mix the first 3 liquid ingredients until smooth

Whisk together flour and baking powder.  Remove a couple tablespoons to toss with raspberries.  Add Chia seeds and cardamom to remaining flour.

Pour liquid ingredients into dry flour mix and stir until well combined.

Add raspberries to the batter and fold gently.

Scoop batter evenly into 12 paper lined muffin cups.

Place a reserved raspberry in the center of each muffin.

Blend maple sugar and table sugar.  Sprinkle over tops of muffins.

Bake for 12 to 15  minutes (Mine took a bit longer)

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s