The Pioneer Woman Tasty Kitchen
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White Chocolate Raspberry Muffins

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Level: Easy

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Description

Moist and fluffy gluten-free and eggless muffins packed with delicious white chocolate chips and raspberries!

Ingredients

  • 2-½ cups Gluten Free Flour
  • 2 teaspoons Baking Powder
  • ½ teaspoons Baking Soda
  • ¼ teaspoons Salt
  • ½ cups Unsalted Butter
  • ½ cups Sugar
  • 1 cup Buttermilk
  • 2 Tablespoons Bob's Red Mill Egg Replacer
  • 4 Tablespoons Water, For The Egg Replacer
  • ½ teaspoons Vanilla Extract
  • ¾ cups White Chocolate Chips
  • 1 cup Fresh Raspberries, Coated In Flour

Preparation

Preheat oven to 425°F. Line muffin tin with muffin liners.

In a medium mixing bowl, whisk flour, baking powder, baking soda, and salt. Set aside.

Using a stand mixer with the paddle attachment, beat butter and sugar together until creamy. Add buttermilk, egg replacer mixed with water, and vanilla. Continue beating until combined.

Gently fold in the dry ingredients, being careful not to over-mix. Stir in white chocolate chips. Gently stir in raspberries.

Scoop batter into muffin liners (about 1/3 cup of batter per liner). Bake for 5 minutes, then reduce oven to 375°F and bake for another 15–18 minutes.

Allow muffins to cool in muffin tin for about 5 minutes, then remove and allow to cool completely on wire rack.

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