Gluten-Free Raspberry-Ginger Muffins

Ingredients

• 1.5 teaspoon double-acting baking powder 
• 1 large eggs 
• 1 teaspoon ginger finely grated peeled
• 1.5 cups flour gluten-free all-purpose
• 0.5 teaspoon kosher salt 
• 1 cup brown sugar light packed ()
• 1.5 cups raspberries fresh frozen thawed (or , )
• 0.5 cup butter unsalted melted (1 stick)
• 0.5 cup milk whole

Equipment

• bowl
• frying pan
• oven
• whisk
• muffin liners

Directions

1. Coat 2 standard 6-cup muffin pans with nonstickspray.
2. Whisk baking powder, salt, and 1 1/2 cupsflour in a medium bowl.
3. Whisk egg, brown sugar,butter, milk, and ginger in a large bowl; mix in dryingredients. Toss raspberries with remaining1 tablespoon flour in a small bowl; gently fold into batter.
4. Divide batter among muffin cups and bake until atester inserted into center comes out clean, 25–30minutes.
5. Let cool 5 minutes in pan before serving.
6. DO AHEAD: Muffins can be made 1 day ahead.Store airtight at room temperature.