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N/A Servings
Makes about 6 jumbo muffins. Difficulty
Easy
Ingredients
3/4 cup milk 1/2 cup raisins 1/4 teaspoon fresh rosemary, chopped 1/4 cup unsalted butter, cut into small pieces 1-1/2 cups gf flour 2/3 cup sugar 2 teaspoons baking powder 1/4 teaspoon salt 2 eggs, lightly beaten 1 Tablespoon sugar 1/2 cup vegetable oil
Directions
Preheat oven to 350 degrees F. Lightly grease 6 jumbo muffin cups.
In a glass bowl, combine milk, raisins and rosemary. Micro-wave on high for 2 minutes; let stand for 2 minutes. Add butter and stir until melted. Let cool to room temperature.
In a large bowl combine gf flour, 2/3 cup sugar, baking powder and salt; making a well in center.
In a separate bowl, combine milk mixture, eggs and oil.
Add milk mixture to gf flour mixture; stir until blended.
Spoon batter into greased muffin cups. Sprinkle remaining sugar evenly over muffins.
Bake at 350 degrees F for 20 minutes or until a toothpick inserted in center comes out clean.
Remove from oven and let cool in pan, on a wire rack, for 5 minutes. Remove muffins from pan and finish cooling on wire rack.
Tips
We used The Gluten Free Pantry’s Country French Bread flour mix for the gf flour in this recipe. To purchase this product please click the link below in our Recommended Tools section.
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