youtube pinterest twitter facebook instagram vimeo whatsapp Bookmark Entries BURGER NEW Chevron Down Chevron Left Chevron Right Basket Speech Comment Search Video Play Icon Premium Nigella Lawson Vegan Vegetarian Member Speech Recipe Email Bookmark Comment Camera Scales Quantity List Reorder Remove Open book
Menu Signed In
More recipes Recipe search

Gluten and Wheat Free Cinnamon Raisin Muffins

A community recipe by

Not tested or verified by

Print me


These lovely little muffins are really good and are wheat and gluten free! Warm, drizzled with some syrup they are just wonderful.


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


Gluten and Wheat Free Cinnamon Raisin Muffins is a community recipe submitted by sage and has not been tested by 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 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

    Cosmo Cocktail Sausages