Gluten and Wheat Free Cinnamon Raisin Muffins
A community recipe by sageNot tested or verified by Nigella.com
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Preheat the oven to 375 F (190 C). Line your muffin tins (regular size) with papers. Mix the flour blend, baking powder, salt, cinnamon and raisins. In another bowl mix the egg, syrup, milk and oil. Add the wet ingredients to the dry and mix with a fork until you have a sorta mixed, lumpy mixture...it will be very liquidy... then spoon into your muffins cups. I got about 8 good size muffins from this amount of batter. Bake for about 20 minutes. Immediately take out of the muffin pan and eat warm drizzled with more syrup. Freeze the leftovers and take out individually and warm in the microwave and drizzle with syrup for a lovely little baked treat with no effort! I hope you enjoy!
Introduction
These lovely little muffins are really good and are wheat and gluten free! Warm, drizzled with some syrup they are just wonderful.
Ingredients
Serves: 8
- 1 cup all-purpose flour (or wheat free gluten free)
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 3 dashes ground cinnamon
- ⅓ cup golden raisins (or golden raisins)
- 1 small slightly beaten egg
- 3 tablespoons golden syrup or light corn syrup
- ½ cup reduced fat milk
- 2 tablespoons canola oil
Method
Gluten and Wheat Free Cinnamon Raisin Muffins is a community recipe submitted by sage and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
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