Raisin Spice Muffins (Gluten Free)

Raisin Spice Muffin (Gluten Free)

Plump raisins and the aroma of cinnamon, cloves and ginger. Raisin muffins have always been my favorite, warm with a touch of butter. Why should us wheat-eaters keep all the best muffins to ourselves? This gluten free version is just as yummy and your kitchen will smell divine when you bake them.

For 24 small muffins,

3 cups Bob's Red Mill gluten free flour* (one 22oz bag)
2 1/4 tsp xanthan gum
1 tbsp baking powder
1/2 tsp baking soda
1/2 tsp salt (or lite salt if you need to lower the sodium.)
3 tsp cinnamon
2 tsp cloves
1 tsp ginger

2 large duck eggs, or 3 medium chicken eggs
1 1/3 cup plain yogurt
1 1/2 cups sugar
3/4 cup melted butter

2 cups raisins

Preheat the oven to 375F. Line muffin tins with paper baking cups. Spray the insides of the cups with olive oil using a pump sprayer. (Or use non-stick cooking spray.)

Mix the dry ingredients well in one bowl. In a separate bowl, beat the eggs with a whisk. Add the yogurt, sugar, and melted butter. Combine the dry ingredients with the wet. The batter will be very thick. Stir in the raisins. With a spoon and spatula (or ice cream scoop) pour batter into baking cups. If you like, smooth the top of the batter in each cup with a spoon to even them out. They will double when they rise, but not smooth out on their own since the batter is so thick.

Bake for 17-18 minutes for small muffins. Be careful not to over-bake, and serve warm.

Variation: Whole Wheat Flour: reduce the xanthan gum to 1 tsp. You completely omit it, but we have it on hand and it keeps whole wheat goods from getting crumbly.

[I made these months ago, but had to tinker with the spices. Stealthy Dad has a couple of co-workers who need to avoid gluten, so sending some to work for a taste-test is always fun.  Most gluten-free flour blends contain rice, which I am allergic to, so I have not tried any flour blends other than Bob's. Bob's  has a lot of garbanzo flour, requiring quite a bit more spice than I originally thought. If you use a rice-based blend, you may want to halve the spices and taste test before adding the rest.]

I shared this post with Empty Your Archives (muffin and cupcake edition)

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