Photo: Oxmoor House
Yield
18 servings (serving size: 1 muffin)

These muffins smelled so good while they were cooking. The first words out of my mouth after the first bite were literally, "Holy moly! These are amazing!!!" I haven't had real muffins in several years, so I tried them out on unsuspecting "normal" folks. I took a dozen of them to some friends, and they went nuts over them. No one could tell they were gluten free. They were light and fluffy, flavorful, and exceptionally delicious. —Brandi B. Frederick

How to Make It

Step 1

Preheat oven to 400°.

Step 2

To prepare streusel, combine first 5 ingredients in a small bowl with a fork until mixture resembles small peas.

Step 3

To prepare muffins, place 18 paper muffin cup liners in muffin cups. Coat liners with cooking spray; set aside.

Step 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.

Step 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.

Cooking Light Gluten-Free Cookbook

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