Hearty Maple Cinnamon Muffins (Gluten Free)

• 1 cup raisins
• 2 cups brown rice flour
• 23 cup tapioca starch
• 13 cup potato starch (not potato flour)
• 2 teaspoons ground cinnamon
• 34 teaspoon xanthan gum
• 1 12 teaspoons baking soda
• 12 teaspoon salt
• 1 12 cups unsweetened applesauce
• 12 cup extra-light olive oil or 12 cup coconut oil
• 12 cup maple syrup
• 12 cup honey or 12 cup agave nectar
• 2 tablespoons rice milk

1. Preheat your oven to 350 degrees F and line or grease 12 to 14 muffin cups (the original recipe calls for 12, but I needed 14).
2. I like to soak the raisins in hot water while I prepare the other ingredients.
3. This plumps them up a bit and helps to prevent any exposed raisins from burning while baking.
4. Combine the rice flour, starches, cinnamon, xanthan gum, baking soda, and salt in a medium-sized bowl and set aside.
5. Combine the applesauce, oil, maple, honey, and rice milk in a large mixing bowl.
6. Stir in the reserved dry mixture until the mixture is just combined.
7. Drain the raisins (if you are soaking) and fold them into the batter.
8. Evenly distribute the batter between 12 to 14 muffin cups.
9. You will be filling the cups pretty much to the top.
10. Bake the muffins for 30-35 minutes if making 14 muffins, 35-40 minutes if making 12 slightly larger muffins.
11. The muffins do darken quite a bit, but werent burnt.
12. Feel free to check in earlier if you want more of a moist muffin.

raisins, brown rice flour, tapioca starch, potato starch, ground cinnamon, xanthan gum, baking soda, salt, unsweetened applesauce, extralight olive oil, maple syrup, honey, rice milk

Taken from www.food.com/recipe/hearty-maple-cinnamon-muffins-gluten-free-427464 (may not work)