Gluten free or not, mini or regular sized, these spicy raisin muffins are unbeatable!
Author: California Raisin Marketing Board - www.calraisins.org
Suggestions: For a holiday gift, wrap muffins in a box or festive cellophane with ribbon.
Serves: 24 person(s)
Preparation Time: 15 mins
1 tsp vanilla extract
1/2 cup honey
1/4 cup canola oil
1/4 cup unsweetened apple sauce
1 can (15 oz) mashed pumpkin
2 cup Bob's RedMillŪ gluten-free all-purpose flour *
2 tsp xanthan gum
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground allspice
1/2 tsp ground cloves
1/4 tsp ground ginger
3/4 cup California seedless raisins, unpacked
1/2 cup chopped unsalted walnuts or pecans
In a bowl, beat eggs, vanilla, honey, oil, applesauce, and pumpkin together until well combined. Set aside.
In a separate bowl, mix together flour, xanthan gum, baking powder, baking soda, cinnamon, allspice, cloves, and ginger. Then, stir in egg mixture; add raisins and nuts. Mix just until blended.
Fill 24 muffin cups 2/3 full. Bake in preheated oven for 12 to 15 minutes, until done. Makes 24 muffins (or 52 mini-muffins).
Bob's RedMillŪ - http://www.bobsredmill.com/
Serving suggestion is not included in the nutritional analysis.
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