Gluten-Free Oatmeal Raisin Muffins with Honey
Anything containing oatmeal and raisins is usually among the all-time favorites in my home, and these muffins are no exception. So, I made several batches of them and experimented a little with the sweetener. These Gluten-Free Oatmeal Raisin Muffins with honey are what we liked the best. In fact, a not-to-be-disclosed family member declared that these were absolutely delicious!
I personally believe that honey is better for us than the more traditional granulated cane sugar or brown sugar that is in many of my other muffin recipes.
Honey is really sweet, so sweet, in fact, that a recipe made with honey usually needs half as much honey to obtain the same sweetening power as regular granulated sugar. Below I include directions for using either honey or granulated cane sugar, whichever you prefer.
I’ve been having some health and work issues recently — so I apologize for my irregular posting schedule – but one of the results has been that I am now more critical of the sweeteners that I eat. I have often presented alternative sweeteners in recipes in the past, which is something I will definitely continue doing.
I hope you enjoy these muffins for breakfast or a snack! Here’s my recipe…
Oatmeal and raisins are some all-time favorites in my house, so I made several batches of muffins with them and experimented a little with the sweetener. These Gluten-Free Oatmeal Raisin Muffins with honey are what we like the best.
- 1 Cup Gluten-Free Baking Mix, like King Arthur Flour’s (159 g.)
- 1 Cup QuickCook Gluten-Free Oatmeal, like Chex or Bob's Red Mill Quick Cooking Oats (80 g.)
- 1 Teaspoon Gluten-Free Baking Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Salt
- 1 Teaspoon Xanthan Gum (optional)
- ¼ Teaspoon Cinnamon, or more to taste
- 1/3 Cup Raisins (50 g.), plumped in hot water, drained
- 1/3 Cup Pecans or Walnuts,broken (optional)
- ½ Cup Buttermilk (or you can sour some milk by using 1-1/2 Teaspoon Vinegar in a measuring cup and adding Milk -- Dairy or Almond or your favorite alternative -- to equal ½ Cup)
- ½ Cup Oil
- 2 Eggs
- ½ Teaspoon Vanilla Extract
- ½ Cup Honey (or 1 Cup Cane Sugar, but if you use this, stir it together with the dry ingredients)
Preheat oven to 350°F.
Measure the buttermilk or, if using sour milk, put 1-1/2 teaspoon vinegar in a measuring cup and add milk -- dairy or almond or your favorite alternative -- to equal ½ cup; then let sit for several minutes.
In a microwave-safe dish, measure the raisins and then cover with water; microwave just until it begins to simmer. Let sit for several minutes for the raisins to plump before draining them.
Grease muffin tins.
In a medium bowl, measure the dry ingredients. Stir well.
Combine the wet ingredients, mix well and stir into the dry ingredients. Mix until completely combined.
Stir in the raisins (drained!) and the nuts, if you are using them.
Fill muffin tins 2/3 full.
Bake about 18-20 minutes or until muffins are browned and a toothpick inserted in the center comes out clean.
Makes about 12 muffins.
This gluten-free recipe is designed for those with gluten intolerance, gluten sensitivity, or celiac (coeliac) disease, but I’ve found that people who have no food allergies like it, too. It’s one of my gluten-free recipes that is wheat-free, barley-free and rye-free, as well as refined sugar-free; it can also be dairy-free and nut-free. It is a wheat-free recipe suitable for a wheat-free diet.
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