GFCF Raspberry Swirl Muffins

Andy and I made muffins tonight.


Here's Andy whisking the dry ingredients together


And here he is spooning the jam in the middle. This is homemade jam that I just made yesterday and I put it through a food mill before making it so it is almost seedless - but any commercial jam should do fine in these.


This is what they looked like going into the oven


And here they are coming out.

The recipe -

GFCF Raspberry Swirl Muffins

2 cups GF Flour (I used Bob’s Red Mill GF Mix)
1 ½ teaspoons Xanthan Gum
¼ cup sugar (I used Rapadura – trying to go more natural)
1 tablespoon baking powder
½ teaspoon salt
2 large eggs
1 cup milk substitute (I used Dari Free)
¼ cup cf margarine (I used Earth Balance Buttery Sticks), melted
1 teaspoon vanilla
Grated zest of 1 small orange (make sure it’s organic or you’ll be adding a lot of icky chemicals)
Raspberry Jam

Preheat oven to 400 degrees F. Line muffin pan with muffin papers.

Thoroughly mix flour, xanthan gum, sugar, baking powder, and salt in medium bowl.

In small bowl, whisk eggs, milk substitute, margarine, vanilla and orange zest until blended.

Pour liquid mixture over dry ingredients and fold in until just combined – do not over mix muffins ever!!!!

Fill muffin cups with a little less than ½ full with batter. Add about a teaspoon or so of jam (Andy did this part so I think we got a little more than that in ours). Top with the remaining batter. Using a knife, swirl the jam into the muffin.

I sprinkled a little sugar (rapadura) on top of each muffin before baking.

Bake for 20 minutes. Allow to cool before eating. Makes 12 muffins (we made 16 because I like to make smaller ones that Andy can finish – but if you like your muffins to raise up above the pan, then it will make 12.