Soak for 10 minutes:
1 cup hot tap water
*1 cup gluten free buckwheat flakes (or gluten free: oatmeal, oat bran, dry cereal, other gf flaked grain or textured soy protein.)
In a large bowl:
Cream:
1 1/2 cups white sugar,
3 tbsp. molasses
1/2 cup cooking oil.
2 teaspoons vanilla extract
Stir in:
3 eggs
2 cups butter milk. (or 2 cups milk and 2 teaspoons vinegar)
2 cups flaked cereal soaked in hot water. (see above*)
Mix together:
2 1/2 cups gluten free flour blend ** see below
1 1/2 cups raisins
2 tsp. cocoa powder,
2 tablespoons baking soda,
1 tsp. salt
Fold the dry ingredients into the wet mixture. Use a spoon do not use the mixer.
Put in a clean ice cream pail with lid. Store in fridge 1 day before baking. Don't stir after storing. Fill muffin liners or greased muffin pans 2/3 full. Bake at 350 for 20 -25 minutes. Let cool slightly before eating or eat cold - I like them completely cooled off best!
** Flour blend: 1 cup rice flour 1/2 cup cornstarch, 1/2 cup potato starch, 1/2 cup tapioca starch** or a blend of your choice.
***if you have some flopped gluten free baking such as muffins, loaf cakes, cookies etc. blend them in food processor until fine crumbs. To use in this recipe - double the recipe and instead of doubling the gluten free flour use 21/2 cups gluten free flour blend and 2 1/2 cups of the cookie, cake or muffin crumbs. - works great!***
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| The batter will look kind of lumpy especially if you use crumbs from flopped baking but do not worry you will not notice them in the muffins! |
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| Fill muffin liners 2/3 full. |
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| Muffins come out of the wrappers very nicely. |