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Gluten-Free Raspberry-Ginger Muffins

Name: Gluten-Free Raspberry-Ginger Muffins
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

A small grocery run gets this on the table.

Ingredients

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directions

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

Recipes sourced from Epicurious.com.

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