Gluten-Free Raspberry Lime Muffins

If you don't require the gluten-free character provided by this recipe, you can substitute 3 cups of regular flour for the specialty flours and leave out the xantham gum. But be warned, I've only tested the GF version since I can't eat or cook with wheat.

1 1/2 c brown rice flour
1 c cornstarch
1 c tapioca starch
1 T potato flour
2 t xantham gum
1 T baking powder
1/2 t baking soda
10 T softened butter, unsalted
1 c sugar
1 teaspoon fresh lime zest
2 large eggs
1 1/2 c plain or vanilla yogurt (flavored yogurt will yield a sweeter muffin)
1 1/2 c fresh or frozen raspberries
1 T rice flour

Preheat oven to 375 degrees. Prepare a large muffin tin by spraying with vegetable oil spray or lining with muffin tin cups.

Mix dry ingredients and set aside.

In a stand mixer, beat butter and sugar until light and fluffy. Add lime zest to the butter mixture. Add eggs one at a time beating well after each addition. Mix well.

Stir in 1/2 of the dry mixture mixing well. Then add 1/3 of the yogurt. Mix well. Continue to alternate with 1/3 of the remaining dry ingredients and 1/3 of the yogurt ending with the dry ingredients.

Toss the berries with the 1 T of rice flour then carefully fold into the batter. Theywill break up some--that is perfectly OK.

Fill the muffin tins full for the best volume on your muffins. This recipe will make 12 large muffins or 18-24 regular size. Bake for 25-30 minutes at 375 or until they test done.

Cool on a tea towel for at least five minutes--if you can wait.

Enjoy!