Lemon-Raspberry Muffins - Delicious Living

Ingredients

• 1/2 cup certified-gluten-free oat flour
• 1/2 cup brown rice flour (plus more for dusting pan and raspberries)
• 1/4 cup millet flour
• 1/2 cup sugar (finely ground in food processor if using evaporated cane juice)
• 3/4 teaspoon xanthan gum
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon (about 2 medium lemons) grated lemon zest
• 1/2 cup canola oil
• 6 tablespoons reduced-fat (2 percent) milk
• 1 large egg
• 3 tablespoons lemon juice
• 1/2 teaspoon vanilla extract
• 24 large raspberries (fresh or frozen)