Wednesday, March 27, 2013

Gluten Free Applesauce Raisin Muffins

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:

Gluten Free Applesauce Raisin Muffins:

In a large bowl whisk together until combined:
1 1/2 cup Gluten Free Flour Mix (***SEE FOOTNOTE***)
1 tsp. Xanthan Gum
½  tsp. Baking Powder
½  tsp. Baking Soda
¼ tsp. Salt
1 tsp. Cinnamon
½ tsp. Nutmeg

In a medium bowl mix together until combined:
1/2 cup Honey
1 cup Unsweetened Applesauce
2 Eggs (First whisk with a fork)

Pour the Liquid ingredients into the Dry Ingredients and combine.

Fold in ¾ Cup Raisins

Spray a muffin tin with Cooking Spray.
I got 10 muffins from this batter. I used an ice cream scoop to evenly measure them.

Sprinkle some cinnamon and sugar on each Muffin.

Bake in a Preheated 350* Oven
For 20 Minutes or until done.

I used a Digital Thermometer,, inserted into the center of the muffin,, when it reaches a Temperature of 205* the Muffins are done.

Remove from the Muffin Pan and cool on a wire rack.


(***FOOT NOTE***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.

Gluten Free Homemade Flour Mix for:
cookies, muffins, cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo

2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Potato Starch
2/3 Cup Bob's Red Mill Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.

Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
Print Friendly and PDF


  1. I tried this today with my home-made flour mix, it is very similar to yours but has sorghum flour and no cornstarch. The muffins turned out perfect! Not too sweet, not to plain. My two kids gobbled them up!

    1. Glad you kids enjoyed them!! Thanks for the comment!! ;-)