Ingredients:

½ cup granulated cane sugar

½ cup butter or Earth Balance Buttery Sticks (dairy-free & vegan) or Earth Balance Buttery Spread (dairy-free and soy-free & vegan) at room temperature

½ cup vanilla yogurt (dairy or soy, coconut or rice)

1 cup unsweetened applesauce

2 large eggs (or egg substitute (Ener-G) works great)

2 cups Jules Gluten Free All Purpose Flour*

1 teaspoon baking soda

2 teaspoons gluten-free baking powder

2 tablespoons (heaping) flax seed meal

¼ cup certified gluten-free oats

1 ½ teaspoons cinnamon

½ teaspoon. nutmeg

½ cup baking raisins

cinnamon-sugar mixture for the tops

extra oats for the tops

*(The recipe for my homemade all purpose gluten-free flour blend is in my books, Nearly Normal Cooking for Gluten-Free Eating, and The First Year: Celiac Disease and Living Gluten-Free.  You may also find it on my Web site)

Directions:

Preheat the oven to 350 F (static) 325 F (convection)

Oil or line muffin cups and set aside (makes approximately 15 regular sized muffins or 48 mini-muffins)

Combine the sugar and butter in a large mixing bowl, beating until fluffy. Add in the eggs or egg substitute, applesauce and yogurt, and mix well.

In a separate bowl, whisk together all the dry ingredients. Gradually add them into the wet ingredients and beat until incorporated. Stir in the raisins last.

Fill muffin cups to 2/3 full and then sprinkle cinnamon-sugar and additional oats on top.

Bake for approximately 20 minutes for mini-muffins, 25-30 minutes for regular sized muffins. Transfer to a wire rack to cool completely...Enjoy!

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