Quick Mix Muffins with Raisins and Walnuts
Hot from the oven, golden raisins and orange juice flavor these gluten free muffins.
- 1 1/2 cups California golden raisins
- 2 tablespoons orange juice
- 1 cup bean flour
- 2/3 cup potato starch
- 1/3 cup tapioca starch
- 1/2 cup packed brown sugar
- 2 teaspoons gluten free baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon salt
- 1 egg, lightly beaten
- 3/4 cup milk
- 2 tablespoons vegetable oil
- 1/2 teaspoon gluten free vanilla
- 3/4 cup chopped lightly toasted walnuts
Preheat oven to 350°F. Line 12 muffin cups with paper liners. Set aside. Combine raisins and orange juice in small bowl; set aside. Mix bean flour, potato starch, tapioca starch, brown sugar, baking powder, xanthan gum and salt together. In a small bowl, beat egg and milk together; mix in oil and vanilla. Add to dry ingredients and mix well using a hand mixer. Fold in nuts and raisins with juice. Divide and spoon batter into muffin cups and bake for 20 to 25 minutes. Cool.
Note: To accelerate plumping, microwave raisins and juice on high for 30 seconds; set aside to cool.
Nutrition Facts Per Serving
Calories 280 (27% from fat); Total Fat 8g (sat 1g, mono 2g, poly 4g, trans 0g ); Cholesterol 20mg; Protein 6g; Carbohydrate 45g; (Dietary Fiber 3g; Sugars 25g; ); Iron 2mg; Sodium 160mg; Calcium 70mg; Potassium 230mg
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