Betsy's Best Gluten-Free Muffins

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


Recipes · Bread · Quick Bread Recipes · Muffin Recipes


Prep Time: 15 mins
Cook Time: 20 mins
Servings: 12
Total Time: 35 mins
Yield: 12 servings

Ingredients

Ingredients List

  • 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


Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.

  2. Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.

  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. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Cook'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.


Nutrition Facts (per serving)

Nutrition Facts
259 Calories
11g Fat
38g Carbs
4g Protein


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