Ugh… Monday! Here you are… again. The first Monday of the new year. My New Year’s resolution should’ve been to start skipping Mondays, but since that’s not an option let’s make the most out of you. A new year always starts out feeling fresh and new, with endless possibilities. I am going to become more organized, cut back on procrastinating, worry less, exercise more and try to eat a little healthier. Especially during the week where my 10 hour days and 2 hours of commuting leave little time and energy for anything.
As promised in my Blog-o-lutions, I am going to devote Mondays to a healthy recipe (at least as long as I possibly can without caving and just making cupcakes). These recipes have been qualified as healthy by yours truly and are considered so because I have consciously chosen ingredients and cooking methods that are better for you than these dishes alternatives.
I might’ve gone a little too crazy for the first Monday by not only starting off with a healthy muffin recipe, but also a muffin that is gluten-free. But stay with me, this muffin although gluten-free, is not flavor-free. I don’t practice a gluten-free lifestyle and was honestly a little hesitant at the idea of a gluten-free muffin, but was pleasantly surprised at the end result. Even Mr. Happy Food Dance enjoyed these muffins. You’ll also be a fan because the texture was light and airy, but still filling enough to make a perfect week day breakfast. The fresh fruit added a brightness that is much needed during the winter months and the ginger was just enough of a zing to wake those tastebuds up.
To make these muffins gluten-free you must go out and purchase a special type of all purpose flour. But be careful, while there are many gluten-free flours to choose from, not all are created equal. Many gluten-free flour mixes are made from rice-flour or even cornstarch, which can create a gummy texture. No bueno! I used Bob’s Red Mill Gluten Free All Purpose Baking Flour, which is garbanzo bean flour. This flour created a beautiful, golden muffin without sacrificing texture or flavor.
Another important element in this recipe is to toss your raspberries in the flour before adding them to the muffin batter. This is important because it gives the batter something to hold on to which means berries are evenly dispersed throughout, instead of all dropping to the bottom of your muffin.
Here it is, the first of many healthy recipes to start out your week. So here’s to a more organized, productive, less stressful, fit Monday… with a good muffin.
- Nonstick vegetable oil spray
- 1½ teaspoons baking powder
- ½ teaspoon salt
- 13/4 cup plus 1 tablespoon gluten-free all purpose flour
- 1 large egg
- 1 cup packed light brown sugar
- ½ cup (1 stick) unsalted butter, melted
- ½ cup whole milk
- 1 teaspoon finely grated peeled ginger
- 1½ cups fresh (or frozen and thawed) raspberries
- turbinado sugar, for dusting
- Preheat oven to 400 degrees.
- Coat 2 standard 6-cup muffin pans with nonstick spray.
- Whisk baking powder, salt and 1¾ cup flour in a medium bowl.
- In a large bowl, whisk egg, brown sugar, butter, milk, and ginger.
- Add dry ingredients and mix until incorporated.
- Toss berries with remaining tablespoon of flour.
- Gently fold berries into batter being careful not to burst of break the fruit.
- Divide batter among muffin cups, generously sprinkle with turbinado sugar and bake until tester inserted into center comes out clean. About 25-35 minutes.
- Let cool 5 minutes in pan before serving.