This delicious classic is a must try!
Gluten-Free Oatmeal Cinnamon Muffins
300gTorill’s Table Gluten-Free Waffle Mix
½ cup sugar
1 ½ tsp baking powder
3 eggs, large
1 cup milk, whole
½ cup melted butter, cooled
Butter, to cook
Preheat the oven to 350°F.
Whisk together the eggs, sugar, baking powder, and milk together until it is fully combined.
Add the oat flakes into the mix and whisk until combined.
Add the egg/milk mixture into the gluten-free waffle mix. Mix with a wooden spoon until there are no streaks of the dry mix.
Add the raisins and melted butter into the batter. Mix it with a wooden spoon until it is fully incorporated.
Line a muffin tin with either a cupcake liner or brush it with butter.
Fill the muffin tin with the muffin batter 2/3 to the top (or ½ cup per muffin).
Place the muffins into the oven and bake for 20-25 minutes or until it is golden brown.Pro-tip:if you have a convection oven, bake it for additional 5 minutes.
Once the muffins are cooked, let it cool for a minute in the muffin tin and transfer it onto a cooling rack.Pro-tip:an indicator of when the muffins are done is when a toothpick is inserted into the muffin and no batter is attached to it.
Serve it with butter or on its own and enjoy!