This is my basic gluten free cornbread recipe with a little extra sugar, lemon zest and berries. By varying a basic recipe I make these muffins as well as a cornbread-sausage turkey stuffing and stuffing balls just so we can eat more stuffing.
Preheat oven to 400°F. Line muffin pan with 12 paper or silicone liners.
DRY INGREDIENTS
Mix dry ingredients in a bowl. Set aside.
WET INGREDIENTS
Combine wet ingredients in a large bowl of an electric mixer. Beat until frothy, about 1 minute.
With mixer running slowly add dry ingredients to wet. When combined increase speed to high and mix for 1 minute.
Gently fold in raspberries.
Use a portion scoop to fill muffin pan. Bake 20-25 minutes until slightly golden around the edges. Cool on wire rack for 2 minutes, remove from muffin pan and cool completely.
Store in airtight container or freeze.
Notes
*Gluten free corn flour seems increasingly difficult to find in my area. I now substitute my EGFG gluten free flour blend for the combined amount of corn flour and tapioca starch.FINISHING: For a gourmet look and extra sweetness, dip the top of each muffin into melted butter then granulated sugar.