Tiny New York Kitchen: Gluten-Free Cinnamon Raisin Muffins

By Victoria Hart Glavin of Tiny New York Kitchen

Even if you’re not avoiding gluten you’ll love these awesome morning muffins. Oh, yeah, you can eat em’ other times of the day and night too.

Ingredients

Streusel:

• 1/4 Cup Chopped Walnuts
• 1/4 Cup Packed Light Brown Sugar
• 2 Tablespoons Brown Rice Flour
• 1/2 Teaspoon Ground Cinnamon
• 1 1/2 Tablespoons Butter or Canola Oil

Muffins:

• 3/4 Cup Brown Rice Flour
• 3/4 Cup Potato Starch
• 1/2 Cup Tapioca Flour
• 3/4 Cup Sugar
• 1 Tablespoon Baking Powder
• 1 1/2 Teaspoon Xanthan Gum1/2 Teaspoon Ground Cinnamon
• 1/2 Teaspoon Kosher Salt
• 3/4 Cup Raisins
• 1/4 Cup Chopped Toasted Walnuts
• 1/3 Cup Canola Oil
• 1 Teaspoon Vanilla Extract
• 2 Large Eggs
• 1 Cup Plain Soy Milk

Preheat your oven to 400 degrees.

For Streusel: In a medium-size bowl combine chopped walnuts, brown sugar, brown rice flour, cinnamon, and butter (or canola oil). Mix with a for until mixture looks like small peas. Set aside.

For Muffins: Place 18 paper muffin cup liners in muffin cups. Coat liners with cooking spray. Set aside.

In a large-size bowl combine brown rice flour, potato starch, tapioca flour, and sugar. Add baking powder, xanthan gum, cinnamon, and kosher salt. Mix well. Stir in raisins and walnuts. Make a well in center of mixture.

In a medium-size bowl combine oil, vanilla, and eggs. Mix well. Stir in soy milk.

Next add wet ingredients to the well that you’ve made in the dry ingredients. Stir just until moist.

Spoon batter evenly into prepared muffin cups.

Sprinkle batter evenly with streusel topping.

Place in oven and bake for 20 minutes until muffins are lightly browned and spring back when touched lightly in center. Remove from oven and cool in pans for 5 minutes on wire rack.  Serve warm. Makes 18 muffins.

______________