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

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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