Are you ready to indulge in a delightful treat that’s not only gluten-free but also bursting with the sweet-tart flavor of fresh raspberries? Introducing the Raspberry Kissed Mini Muffins, a perfect bite-sized snack that will leave your taste buds dancing with joy! These mini muffins are incredibly easy to make, taking just 35 minutes from start to finish, and they’re sure to impress your family and friends. Whether you’re looking for a delicious breakfast option or a sweet afternoon pick-me-up, these muffins are the answer. Don’t miss out on the chance to bake a batch of these irresistible delights—your kitchen will thank you!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Gluten Free
Serves: 12 mini muffins
Ingredients
- 1 cup gluten free flour blend
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 large egg
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C). Line a mini muffin tin with paper liners or lightly grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine 1 cup of gluten free flour blend, 1/2 cup of sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt. Whisk the dry ingredients together until well combined.
- In a separate bowl, whisk together 1/2 cup of milk, 1/4 cup of vegetable oil, and 1 large egg until the mixture is smooth and uniform.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Gently fold in 1 cup of fresh raspberries into the batter, ensuring they are evenly distributed without breaking them too much.
- Using a spoon or a small ice cream scoop, fill each mini muffin cup about 2/3 full with the batter. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your Raspberry Kissed Mini Muffins warm or at room temperature. They can be stored in an airtight container for up to 3 days or frozen for longer storage.
Tips
- Use Fresh Raspberries: For the best flavor and texture, opt for fresh raspberries. If you use frozen ones, make sure to thaw and drain them to avoid excess moisture in the batter.
- Don’t Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can lead to dense muffins, so keep it light and fluffy!
- Check for Doneness: Ovens can vary, so keep an eye on your muffins as they bake. A toothpick inserted into the center should come out clean when they’re ready.
- Experiment with Add-ins: Feel free to customize your muffins! Consider adding a sprinkle of lemon zest for a zesty twist or some chopped nuts for added crunch.
- Storage Tips: These mini muffins can be stored in an airtight container for up to 3 days at room temperature. For longer storage, freeze them and enjoy them later—just pop them in the microwave for a few seconds to warm them up!
Nutrition Facts
Calories: 130kcal
Carbohydrates: 18g
Protein: 2g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 20mg
