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Gluten and Wheat Free Cinnamon Raisin Muffins

A community recipe by

Not tested or verified by Nigella.com

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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

  • 250 millilitres all-purpose flour (or wheat free gluten free)
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • 3 dashes ground cinnamon
  • 83 millilitres golden raisins (or golden raisins)
  • 1 small slightly beaten egg
  • 3 tablespoons golden syrup or light corn syrup
  • 125 millilitres 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.

  • 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!
  • Tell us what you think