Sugar Topped Raspberry 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
- 12 reserved raspberries
- 2 TBs granulated maple sugar
- 1 TB table sugar
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)