New Roots Organics
Organic Recipes > Baked Good > Gluten Free Raspberry-Ginger Muffins

Gluten Free Raspberry-Ginger Muffins (Serves )
courtesy of Zach DeSart, Bon Appetit

Prefer a different berry? Feel free to swap it in.

Nonstick vegetable oil spray
1½ teaspoon baking powder
½ teaspoon kosher salt
1½ cups plus 1 Tbsp. gluten-free all-purpose flour
1 large egg
1 cup (packed) light brown sugar
½ cup (1 stick) unsalted butter, melted
½ cup whole milk
1 teaspoon finely grated peeled ginger
1½ cups fresh (or frozen, thawed) raspberries

  1. Preheat oven to 350 degrees. Coat 2 standard 6-cup muffin pans with nonstick spray. Whisk baking powder, salt, and 1½ 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 Tbsp. flour in a small bowl; gently fold into batter.
  2. 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.
  3. Muffins can be made 1 day ahead. Store airtight at room temperature.

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Site of the Week
Girl Meets dirt uses the highest quality, locally sourced, organic fruit, unrefined organic cane sugar, a squeeze of organic lemon, and classically prepares the preserves by hand in seasoned copper pans in their Orcas Island Kitchen! They don't use commercial pectin either, instead they rely on time and concentration for set.