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Betsy's Best Gluten-Free Muffins

"My daughter adapted this recipe from multiple standard muffin recipes. I prefer these delicious muffins because they come out light and moist every time."

Ingredients :

Dry Ingredients:
1 cup white rice flour
3/4 cup white sugar
1/2 cup oat flour
1/2 cup all-purpose gluten-free flour
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
Wet Ingredients:
1 egg
2/3 cup milk
1/3 cup vegetable oil
1/3 cup yogurt
1/2 teaspoon vanilla extract
Optional Additions:
1/2 cup chopped walnuts
1/2 cup raisins
1/2 cup pumpkin puree

Instructions :

Prep : 15M	Cook : 12M	Ready in : 35M

Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.
Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.

Notes :

Sweetened dried cranberries can replace the raisins, and you can also try another pureed winter squash in place of the pumpkin.
Replace egg with 1/3 cup egg substitute if desired.

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