Monday, April 7, 2008

Gluten-Free Raspberry Corn Muffins

A couple of friends joined us for brunch yesterday, and I had the opportunity to experiment with some alternative flours. This recipe came from Epicurious, and the only changes I made were using raspberries instead of blueberries and turbinado sugar instead of granulated. The muffins turned out great, there was no issue with them rising, and the texture was like that of muffins with wheat flour. They were enjoyed by all. Brunch also included veggies from Walnut Creek Organic Farms. This was our first week receiving a share with their CSA program. So far so good.


  1. As an unofficial muffin taste-tester, I can confirm that they were really delicious!


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