Recipe By Terry Walker
Rating
Published Jun 19th
Prep 15m Cook 20m Additional - Ready In 35m
Servings 12 servings Calories 258.7

My daughter adapted this recipe from multiple standard muffin recipes. I prefer these delicious muffins because they come out light and moist every time.

Recipe Ingredients

  • 1 cup white rice flour
  • ¾ cup white sugar
  • ½ cup oat flour
  • ½ cup all-purpose gluten-free flour
  • 1 tablespoon baking powder
  • ½ teaspoon ground cinnamon
  • 1 egg
  • ⅓ cup milk
  • ⅓ cup vegetable oil
  • ⅓ cup yogurt
  • ½ teaspoon vanilla extract
  • ½ cup chopped walnuts
  • ½ cup raisins
  • ½ cup pumpkin puree

Cooking Directions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
  2. 2 Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.
  3. 3 Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Nutrition Facts

  • Calories 258.7
  • Carbohydrate 38.3 g
  • Cholesterol 17 mg
  • Fat 10.9 g
  • Fiber 2.2 g
  • Protein 4.3 g
  • Saturated Fat 1.6 g
  • Sodium 125.6 mg
  • Sugar 18.4 g

Chef's Notes

Sweetened dried cranberries can replace the raisins, and you can also try another pureed winter squash in place of the pumpkin; Replace egg with 1/3 cup egg substitute if desired.

Reviews

  1. I used King Arthur multi-purpose flour for all the flour in this recipe. Its was ok and I will definitely make these again. Next time I'll add chocolate chips or some other additional sweetener. My kids want it a little bit sweeter. Other then that these were fine.
  2. texture was good but the flavor was poor. I will not be making this again!
  3. I made these wonderful muffins this morning for breakfast and they were delicious tender and moist. I used coconut oil because that's what I use for all my cooking and baking. I love cinnamon so I used a tablespoon. I had some King Arthur Cake Enhancer for gluten free baked goods and added 2 Tbsp. - Read more ...
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