Betsy's Best Gluten-Free Muffins

My daughter adapted this recipe from multiple standard muffin recipes. I prefer these delicious muffins because they come out light and moist every time.

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 259 Calories

Ingredients

• 1 egg
• ½ cup chopped walnuts
• ¾ cup white sugar
• ⅓ cup vegetable oil
• ½ teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ½ cup raisins
• 1 tablespoon baking powder
• 1 cup white rice flour
• ⅔ cup milk
• ½ cup pumpkin puree
• ½ cup oat flour
• ½ cup all-purpose gluten-free flour
• ⅓ cup yogurt

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Step 2

Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.

Step 3

Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.

Step 4

Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.