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| Betsy's Best Gluten-Free Muffins |
"My daughter tailored this recipe from multiple trendy muffin recipes. I choose those delicious muffins due to the fact they arrive out mild and wet on every occasion."
Ingredients :
- Dry Ingredients:
- 1 cup white rice flour
- 3/four cup white sugar
- 1/2 cup oat flour
- half of cup all-purpose gluten-loose flour
- 1 tablespoon baking powder
- half teaspoon floor cinnamon
- Wet Ingredients:
- 1 egg
- 2/three cup milk
- 1/three cup vegetable oil
- 1/3 cup yogurt
- 1/2 teaspoon vanilla extract
- Optional Additions:
- 1/2 cup chopped walnuts
- half cup raisins
- half of cup pumpkin puree
Instructions :
| Prep : 15M | Cook : 12M | Ready in : 35M |
|---|
- Preheat oven to four hundred tiers F (2 hundred degrees C). Line muffin cups with paper liners.
- Mix rice flour, sugar, oat flour, all-cause flour, baking powder, and cinnamon collectively in a huge bowl.
- Beat egg, milk, vegetable oil, yogurt, and vanilla collectively in a separate bowl until easy; upload to the dry ingredients and mix by means of hand till on the whole easy with handiest small lumps and you can't see any patches of dry fabric in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to approximately 2/3 complete.
- Bake within the preheated oven till a toothpick inserted into the middle comes out clean, about 20 mins.
Notes :
- Sweetened dried cranberries can update the raisins, and you can also strive any other pureed iciness squash in region of the pumpkin.
- Replace egg with 1/three cup egg alternative if desired.
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