Raspberry Vanilla Muffins

1 cup milk [I used almond milk]

1/2 cup butter, cut into cubes

1 1/2 tsp vanilla

2 cups flour [I used gluten free mix]

3/4 cups sugar [I used turbinado sugar]

2 1/2 tsp baking powder

1/2 tsp salt

2 eggs, lightly beaten

1 1 /2 cups fresh or frozen raspberries

Preheat oven to 400 degrees. Line 12 muffin cups with paper liners, or spray with non-stick spray. In a small pan on the stove, heat the milk, butter and vanilla until the butter melts. In a large bowl, whisk flour, sugar, baking powder and salt. Pour in the milk mixture and eggs. Mix together lightly. Add raspberries and gently mix until all the ingredients have come together. Bake muffins until a toothpick comes out clean, approximately 18 minutes. Let muffins sit in the pan for 2 minutes, then remove to a wire rack.

This recipe is from www.harwoodpodcast.com. This is one of Cindy's recipes, who I got the gluten free mix from.

These were some of the best muffins I've ever had! It is recommended to sift powdered sugar on top after the muffins are done and serve with butter. I didn't do that and they were still delicious. I will definitely make these again... very soon!!!

Gluten Free Flour

These flour mixtures can be interchanged with any muffin or cookie recipe that calls for all purpose flour. The mix can be substituted straight across one part to one part:

Muffin Mix:

1 cup sweet rice flour

3/4 cup potato starch

1/4 cup tapioca flour

Cookie Mix:

1 3/4 cup sorghum flour

1/4 cup garbanzo bean flour

1/4 cup sweet rice flour

These recipes are thanks to Cindy's Nothin' but Muffins and The Cookie Jar podcasts. You can access her recipes at www.harwoodpodcast.com.