cinnamon muffin recipe

Rainy Day Muffins: A Delightful Cinnamon Raisin Recipe

I'm happy but sad.

Happy, yes I am, mostly because I am sitting here eating this delicious muffin.  Sad, yup, that too, because I'm not sure I'll be able to replicate it.

It's raining here today...for the third day in a row.  Big bolts of lightning, huge crashes of thunder and a torrential downpour.  Enough to make me decide that I needed some muffins and a cup of tea to cheer myself up.
 
Not sure what kind of muffin I wanted I decided to rummage and see what we had. Leftover flours in the freezer, millet, corn, oat and wheat yielded just enough flour to feel "muffin-y."  I had some applesauce, a few raisins, some pecans, mixed those together with a couple of glugs of oil, an egg, cinnamon, vanilla, baking powder, baking soda, salt and voila!  It tastes scrumptious.  I just wish I had remembered to measure before I started throwing things into the bowl.
 
But the important thing to remember here is to be creative with your food.  If you have a little of this, a little of that try it, you'll never know but you may find a new favorite.  If you start with good ingredients you'll usually end up with a pretty successful result.  I think part of what makes this creation so successful is that it is basically a cinnamon raisin muffin with pecans but the balance of the different flours is what makes it special.  A previous family favorite of greens and beans was also a "smattering" recipe it came about because I had a lot of little bits of leftovers.
 
To the best of my remembering (in other words guesstimating amounts) here is the recipe.
 

cinnamon muffin recipe

Cozy Cinnamon Raisin Muffins with a Nutty Twist

Ingredients
  

  • 3 C. *King Arthur Gluten Free Measure for Measure
  • 1 C. applesauce
  • 1/3 C. avocado oil
  • 3/4 C. sucanat
  • 1 t. vanilla
  • 2 t. cinnamon
  • 1/2 C. pecans - crushed
  • 1 C. raisins
  • 1 t. baking soda
  • 1/2 t. baking powder
  • 1 t. salt
  • 1 egg

Instructions
 

  • Mix all ingredients together
  • Spoon into greased muffin tin
  • Bake 375 F for 15-18 minutes
  • Rest 2 minutes in tin before transferring to a wire rack to cool. Enjoy!

Notes

*King Arthur Gluten Free Measure for Measure
PS: My friend Mary who stopped by for tea tells me that these are "Yum yum yum!" hope you enjoy them too

 

About Mira

Mira Dessy is The Ingredient Guru. A holistic nutrition professional, author, and a popular public speaker, she knows that it's not just what you eat, but what's in what you eat. She is the author of The Pantry Principle: how to read the label and understand what’s really in their food. Dessy is a Board Certified Holistic Health Practitioner whose mission is to educate and empower consumers. She curates the Lean Clean Green Subscription box, the premier, organic, earth-friendly, healthy, sustainable subscription box which can be found online at https://theingredientguru.memberbox.com

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