Gluten-Free Raspberry-Ginger Muffins

Name: Gluten-Free Raspberry-Ginger Muffins
Yield: Makes 12
Ingredients: Nonstick vegetable oil spray; 1 1/2 teaspoon baking powder; 1/2 teaspoon kosher salt; 1 1/2 cups plus 1 tablespoon gluten-free all-purpose flour; 1 large egg; 1 cup (packed) light brown sugar; 1/2 cup (1 stick) unsalted butter, melted; 1/2 cup whole milk; 1 teaspoon finely grated peeled ginger; 1 1/2 cups fresh (or frozen, thawed) raspberries

Alison RomanMakes 12Source

muffin pastries raspberry ginger breakfast brunch gluten free nut free easy quick make ahead baking bon appétit

Ingredients

Nonstick vegetable oil spray

1 1/2 teaspoon baking powder

1/2 teaspoon kosher salt

1 1/2 cups plus 1 tablespoon gluten-free all-purpose flour

1 large egg

1 cup (packed) light brown sugar

1/2 cup (1 stick) unsalted butter, melted

1/2 cup whole milk

1 teaspoon finely grated peeled ginger

1 1/2 cups fresh (or frozen, thawed) raspberries

Method

Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1 1/2 cups flour in a medium bowl. Whisk egg, brown sugar, butter, milk, and ginger in a large bowl; mix in dry ingredients. Toss raspberries with remaining 1 tablespoon flour in a small bowl; gently fold into batter.

Divide batter among muffin cups and bake until a tester inserted into center comes out clean, 25–30 minutes. Let cool 5 minutes in pan before serving.

DO AHEAD: Muffins can be made 1 day ahead. Store airtight at room temperature.