• 11/2 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 (Calories from Fat 27%); Total Fat 8 ( Saturated Fat 1; Trans Fat 0; ); Cholesterol 20; Sodium 160; Potassium 230; Total Carbohydrate 45; Dietary Fiber 3; Sugars 25; Protein 6; Calcium 70; Iron 2;

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