Friday, 02 September 2011

• Recipe: Gluten-Free Cinnamon Raisin Muffin

   

  

   

  I know the rigors of cooking and baking treats for a child with severe food allergies. Thankfully there are many gluten-free recipes you can make at home to ensure you're baking treats that don't have allergins your child may be sensitive to.
  
  The publishers of The Cooking Light Gluten-Free Cookbook sent this recipe for Gluten-Free Cinnamon Raisin Muffins and Streusel. I'm happy to report that they'll be sending me a copy of their book to give away to one of our readers.
  
  Gluten-Free Cinnamon Raisin Muffin Recipe and Streusel:

  Streusel Ingredients:

  • 1⁄4 cup chopped walnuts
  • 1⁄4 cup packed light brown sugar
  • 2 tablespoons brown rice flour (such as Bob’s Red Mill)
  • 1⁄2 teaspoon ground cinnamon
  • 11⁄2 tablespoons canola oil or butter

  Gluten Free Cinnamon Raisin Muffin Ingredients:

  • Cooking spray
  • 3.3 ounces brown rice flour (about 3⁄4 cup; such as Bob’s Red Mill)
  • 4.1 ounces potato starch (about 3⁄4 cup)
  • 2.1 ounces tapioca flour (about 1⁄2 cup)
  • 3⁄4 cup granulated sugar
  • 1 tablespoon baking powder
  • 11⁄2 teaspoons xanthan gum
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄2 teaspoon salt
  • 3⁄4 cup raisins
  • 1⁄4 cup chopped toasted walnuts
  • 1⁄3 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup plain soy milk

  Gluten Free Cinnamon Raisin Muffin Baking Instructions:

  1. Preheat oven to 400°.
  2. To prepare streusel, combine first 5 ingredients in a small bowl with a fork until mixture resembles small peas.
  3. To prepare muffins, place 18 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.
  4. Weigh or lightly spoon brown rice flour, potato starch, and tapioca flour into dry measuring cups; level with a knife. Combine brown rice flour, potato starch, tapioca flour, granulated sugar, and next 4 ingredients in a large bowl, stirring with a whisk. Stir in raisins and walnuts; make a well in center of mixture. Combine oil, vanilla, and eggs in a medium bowl, stirring with a whisk. Stir in soy milk; add to rice flour mixture, stirring just until moist. Spoon batter evenly into prepared muffin cups. Sprinkle batter evenly with streusel topping.
  5. Bake at 400° for 20 minutes or until muffins are lightly browned and spring back when touched lightly in center. Cool in pans 5 minutes on a wire rack. Serve warm. Yield: 18 servings (serving size: 1 muffin). 

  CALORIES 201; FAT 8.5g (sat 0.8g, mono 3.9g, poly 3.2g); PROTEIN 2.3g; CARB 31g; FIBER 1g;
  CHOL 24mg; IRON 0.6mg; SODIUM 149mg; CALC 57mg

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