Raspberry Jam Gluten Free and Egg Free Muffins

These little babies didn’t last long in my kitchen at all. The boys each had two right when they came out of the oven. The raspberry flavor gave and nice change to my regular muffins that I usually make. If you have been following snacktimemom for awhile, you know how I love to make muffins. They are so easy to make, and they are a great breakfast, snack or dessert. These came out pretty sweet. I might try 1/4 cup of brown sugar next time. Enjoy!

You will need:
1 c. gluten free oat flour
3/4 c. honey buckwheat flour, yes this is GF
1/2 tsp. xantham gum
1 Tbs. baking powder
1/2 tsp. salt
1 c. milk
1/3 brown sugar
1/3 c. butter, softened
1 Tbs. ground flax, mixed with 3 Tbs. warm water
2 tsp. vanilla
1/2 c. raspberry jam

Method:
Combine flours, xantham gum, baking powder, and salt in mixing bowl. Set aside. Cream butter and brown sugar together with electric mixer. Add flax and water mixture. Add dry mixture, alternating with milk until well mixed. Stir in raspberry jam.

Bake at 350 for 25 minutes.

 

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