Tuesday, December 31, 2013

Sunshine Raisin Muffins (adapted to be Gluten-, Dairy-, Egg-, Nut-, Soy-, Tapioca-Free)

These are delicious muffins that I came across in a Sun Maid Raisin cookbook. I've adapted the recipe to be allergy-free, and this is a great recipe to have on hand if you need to bake for someone with allergies. Feel free to add back in the regular ingredients if you aren't allergic. My version is gluten, dairy, egg, nut, soy, xanthum gum, and tapioca-free.

1 cup raisins or craisins
2/3 cup orange juice
2 teaspoons grated orange zest
2 cups rice flour
3/4 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Flax seed substitute for 1 egg (see flax seed recipe here)
1/3 cup coconut butter, melted and cooled slightly

Streusel topping:
1/4 cup rice flour
1/4 cup granulated sugar
2 tablespoons coconut butter

1. Heat oven to 350 degrees. Coat 12 cup muffin tin with nonstick spray or use muffin cup liners.
2. Combine raisins, orange juice and zest in a small bowl; set aside.
3. Stir together flour, sugar, baking powder, and baking soda in a medium mixing bowl.
4. Add egg, butter, raisins and orange juice mixture; stir just until moistened. Fill muffin cups 2/3 full.
5. Sprinkle tops with streusel and bake 25 minutes or until toothpick comes out clean.

Streusel recipe:
1. Combine flour and sugar in small bowl.
2. Cut in butter with pastry blender or 2 knives until mixture is crumbly.

Makes 12 muffins.

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