Gluten Free Apple Cinnamon Raisin Muffins

Gluten Free Apple Cinnamon Raisin Muffins

Makes 10-12 muffins

Ingredients:
1/3 C. Sugar
1/2 C. Oat flour
1/2 C. Bob's Red Mill 1 to 1 Gluten free flour, or other good baking flour. As an alternative- you can use a full cup of oat flour instead (it will just be heavier).
1 Tsp. Baking powder
1/2 Tsp. Baking soda
3/4 Tsp. Salt
1 Tsp. Vanilla extract
2 Eggs (see our post on farm fresh eggs- under Farming page!)
3 Tbsp. Canola or other neutral flavored oil
1/3 C. Milk (more if batter still looks too thick, should be slightly thicker than pancake batter consistency)
1 Peeled, cored, chopped apple (pencil eraser size or smaller chunks)
1/4 C. Raisins

Directions: 
1) Turn oven on to 350 degrees. Use muffin liners in a muffin pan, or grease muffin pan.
2) Mix all dry ingredients together. Mix all wet ingredients together. Set aside apples and raisins.
3) Add wet and dry together and mix until thoroughly combined. Add apples and raisins, and mix until also combined.
4) Fill muffin cups 1/2-2/3 of the way full.
5) Bake in over for 25-30 minutes, or until a fork comes out clean and muffins are slightly browned.
6) Let cool on counter or drying rack. Can store in a bag on the counter for a couple of days, in fridge for about 4 days, in freezer for a few months.

Nutrition info per serving for 12 servings:

Calories 122
Total Fat 4.7g	6%
Saturated Fat 0.6g	3%
Trans Fat 0g
Cholesterol 28mg	10%
Sodium 215mg	9%
Potassium 112mg	2%
Total Carb 18.8g	6%
Dietary Fiber 1.1g	4%
Sugars 9.7g
Protein 2.1g