gluten free muffins

This past summer two of our sons who are athletes in college heard about Novak Djokovic going on a gluten free diet. After doing so his tennis game seemed to improve and he was unbeatable. So our sons decided to give it a try. I started substituting rice and almond flour for wheat flour in many of my recipes. I was looking for a raspberry muffin recipe (at the request of my 3 year old niece) so I googled it and altered it. This is what I came up with.

Raspberry Lemon Muffins

1-1/4 c almond flour (use rice if almond not available)

1 c rice flour

2 tsp baking powder

1 tsp baking soda

1 tsp vanilla

1 egg

1/3-1/2 c milk or kefir

3 T melted butter

3 T slightly melted honey or use an alternative sugar to plain white sugar (also I use as little sugar as possible, so you may need to add more if you have more of a sweet tooth!)

juice from half a lemon

lemon peel from whole lemon

1 cup frozen or fresh raspberries

1. combine dry ingredients, including lemon peel

2. combine wet ingredients

3. combine dry and wet ingredients, do not over mix

4. Add raspberries and gently fold in

line muffin tin with paper cups and add batter. Bake at 400 degrees for 20 min and lightly browned

Enjoy!