Rating: 3.5 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

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

Recipe Summary

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
12 servings
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Dry Ingredients:
Wet Ingredients:
Optional Additions:

Directions

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

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

  • 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.

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

Cook's Notes:

Sweetened dried cranberries can replace the raisins, and you can also try another pureed winter squash in place of the pumpkin.

Replace egg with 1/3 cup egg substitute if desired.

Nutrition Facts

259 calories; protein 4.3g; carbohydrates 38.3g; fat 10.9g; cholesterol 17mg; sodium 125.6mg. Full Nutrition
Advertisement