Last night, I had a baking frenzy in anticipation of summer temperatures descending again. Blueberry muffins, chocolate granola bites, coconut flour waffles, and these cupcake-like muffins were the result. My total yield: 2 dozen full size muffins, 1 dozen mini-muffins, 27 granola bites, and 8 waffles in just over three hours. My freezer is full. These were the sweetest (and the recipe is based on a recipe from the NYT Health section!), but also the best.

The mix of grams and cups is a little confusing (sorry) but I was merging recipes! I’ll weight the remaining ingredients the next time.

Cinnamon Raisin Muffins

40 g buckwheat flour
40 g white rice flour
20 g brown rice flour
20 g sorghum flour
1/4 c coconut flour
1/3 c almond meal
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 t cinnamon
2 T flaxseeds
1/2 c water
180 grams dark brown sugar (about 1 cup)
2 large eggs, at room temperature
1 1/4 c soymilk, at room temperature
1 t lemon juice
1/2 c peanut oil
1/3 c raisins

Preheat oven to 350 F. Grease or insert cupcake liners into muffin tins. Whisk together the flours, almond meal, baking soda, baking powder, and cinnamon. Stir in the raisins. Mix together the water and flaxseeds and allow to sit for at least 5 minutes. Add the eggs and beat well. Mix in the brown sugar, soymilk, lemon juice, and oil. Quickly and lightly stir the wet ingredients into the flour mixture. Spoon into greased or lined muffin tins and bake for about 25 minutes (full size) or 15 minutes (mini-muffins). My recipe yielded 12 full size and 12 mini-muffins. I expect you would get 16 full size or around 48 minis.

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