Clearly, there is something wrong with me. I woke up at 6am to work out & bake muffins before going to work. I really wanted something cinnamon raisin. And, after seeing on how quickly these muffins were gone (who can resist still-warm muffins?) they were quite a success.
I started with a basic muffin recipe that is the base for almost all of my muffin variations. I then added raisins, cinnamon and a brown sugar swirl. The result was a spongy, light muffin with just the right amount of sweetness.
Raisin Cinnamon Swirl Muffins
- 2 cups GF all-purpose flour blend (I used King Arthur Flour’s Gluten Free flour)
- 3/4 teaspoon xantham gum
- 1/2 cup sugar
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 1/4 cup canola oil
- 2 large eggs
- 1/2 stick butter (for the swirl)
- 1/2 cup brown sugar(for the swirl)
- 1/2-1 cup raisins
- 1 tablespoon cinnamon
Preheat your oven to 500°F.
Put butter & brown sugar in a small bowl and microwave to melt them together.
Whiskthe remaining dry ingredients together in a large mixing bowl. Beat the liquid ingredients together — milk, oil and eggs — until they are light. Add the wet ingredients to the dry ingredients and whisk together until just blended. It is ok if it is a little lumpy. Add in the raisins and give it a quick stir.
Line a muffin tin with papers and grease the top. Fill muffin cups about 1/3 of the way and put in a teaspoon of the brown sugar mixture. fill the muffin tins about 2/3 full and add just a little more brown sugar mixture to the top. Swirl the cups with a tooth pick to distribute the brown sugar mixture.
Put the muffins in the oven and then drop the temperature to 400. Bake for about 15 mins (mine took 17). Makes 12 regular muffins.
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