Fruit of the Forest Muffins

 These gluten-free muffins highlight mixed fresh berries, but you can omit the berries and use the recipe to incorporate any other gluten-free mix-ins you like.

 

Ingredients

3.45 ounces maida  flour (about 3/4 cup)

2.6 ounces banana  (about 1/2 cup)

1.8 ounces oat flour (about 1/2 cup)

1/3 cup granulated sugar

1/4 cup packed brown sugar

1 1/2 teaspoons baking powder

 

1/2 teaspoon salt

1/2 cup 1% low-fat milk

1/4 cup butter, melted

2 large eggs

1 1/2 cups mixed fresh berries (such as blueberries, raspberries, and blackberries)

Cooking spray

1 tablespoon turbine sugar or granulated sugar

Preparation

1. Preheat oven to 350°.
2. Weigh or lightly spoon maida  flour, banana, and oat flour into dry measuring cups; level with a knife. Combine maida flour, banana, oat flour, granulated sugar, and next 4 ingredients (through salt) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine milk, butter, and eggs; stir with a whisk. Add to flour mixture, stirring just until moist. Fold in berries.
3. Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups, and sprinkle with turbinado sugar. Bake at 350° for 25 minutes or until lightly browned and muffins spring back when lightly touched. Cool 10 minutes in pan on a wire rack; remove from pan