These tasty little muffins make a great breakfast to go. I put them in muffin cups, something I don’t usually do, because the batter was very sticky. Here’s the recipe: Gluten Free Cinnamon Raisin Oatmeal Breakfast Muffins.
Although I think the recipe would be great as-is, I made a couple of changes, foremost, substituting vegetable oil for the butter to make these dairy-free. I used all regular rice flour, no sweet rice flour (because I didn’t have any and prefer to make it less sweet) and used regular old-fashioned oats vs. quick oats. That may be why they didn’t quite rise up like the ones pictured with the recipe linked above. If there is one change I would recommend, it would be to reduce the brown sugar from 3/4 cup to 1/2 cup. These were sweeter than they needed to be, especially with the raisins.