gluten-free mother’s day brunch
Lemon-Raspberry Muffins Makes 12 | Gluten Free, Veggie
Because of cross-contamination issues, use certified-gluten-free oat flour. Let the muffins rest the full 20 minutes before removing from pan to ensure they don’t crumble. Xanthan gum helps to hold the muffins together but may be omitted, though muffins will be fragile.
½ cup certified-gluten-free oat flour ½ cup brown rice flour, plus more for dusting pan and raspberries ¼ cup millet flour
½ cup sugar (finely ground in food processor if using evaporated cane juice)
¾ teaspoon xanthan gum ½ teaspoon baking powder ½ teaspoon baking soda
½ teaspoon salt
1 tablespoon grated lemon zest (about 2 medium lemons) ½ cup canola oil 6 tablespoons reduced-fat (2 percent) milk 1 large egg
3 tablespoons lemon juice ½ teaspoon vanilla extract 24 large raspberries (fresh or frozen)
1. Preheat oven to 350°. Line a 12-cup muffin pan with paper cups, or coat pan with cooking spray and dust with rice flour, tapping out excess. (Do this even if you’re using a nonstick pan.) 2. In a medium bowl, sift together flours, sugar, xanthan gum, baking powder, baking soda, and salt. Whisk in lemon zest. In a second bowl, whisk together oil, milk, egg, lemon juice, and vanilla. Pour milk mixture into flour mixture. Whisk until smooth. Pour batter evenly into pan. 3. Toss raspberries with a few spoonfuls brown rice flour; remove berries and discard flour. Drop 2 raspberries into each muffin cup. Bake for 20–25 minutes on middle oven rack, rotating pan after 15 minutes. When gently pressed in centers, muffins should bounce back slightly without making an indentation. Remove from oven to cool for 20 minutes. 4. Remove muffins from pan by running a small spatula or butter knife around edges and lifting out (don’t invert). Cool completely on a wire rack. PER SERVING: 181 cal, 10g fat (6g mono, 3g poly, 1g sat), 18mg chol, 2g protein, 20g carb, 1g fiber, 175mg sodium
Laurie Gauguin is a San Francisco–based personal chef specializing in whole-food, gluten-free diets.
44 deliciousliving | may 2012
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