Preparation Time: 15 minutes
Bake Time: 20 minutes
If you are craving bread but are on a gluten-free diet, consider making these tasty little muffins. Several variations can be made to the recipe based on ingredients you have on hand, or if you need to make changes based on dietary restrictions.
- 1 cup rice flour
- 2 tsp. baking powder
- 1/2 cup gluten-free ground oats
- 1/4 cup honey or light agave
- 1/4 cup canola oil (or other neutrally flavored oil)
- 1 cup plain soy milk (or plain almond/rice milks)
- 2 eggs (or egg replacements)
- Pinch of kosher salt
- 1/4 cup nuts, ground
- 1/2 cup raisins or blueberries
Preheat the oven to 425 degrees.
Combine all the dry ingredients in a large bowl except for the raisins or blueberries. Combine all the wet ingredients in another bowl. Slowly mix the wet ingredients into the dry and mix just until the flour disappears. Fold in the raisins and if using blueberries, fold them in very slowly and carefully so as not to make them burst.
Grease and flour a 12 cup muffin tin or use paper muffin cups. Spoon the muffin mixture evenly into all the cups.
Place the muffin tin in the oven and bake for 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Allow the muffins to cool for 5 - 10 minutes before serving.