Revised Muffins...

So I got chopped...by myself! I tried the muffins from the previous post hot out of the oven, and thought they were fine. The next morning, they weren't as good...too much butter and not enough flour.

So I tried again:) Here is my revised version:

Gluten-Free Banana Chocolate Cran-raisin Muffins

Dry:
1 cup gluten-free all purpose flour*
1 cup brown rice flour*
3/4 cup quinoa flakes*
3/4 cup sugar
1 tsp. xanthan gum (added when cooking with gluten-free all purpose flour to make the dough sticky)
1 tsp. baking soda
1/2 tsp salt

Wet:
1 egg
2 mashed bananas
2 T oil
1/4 cup water

Extras:
handful dried cran-raisins
handful dark chocolate chips
handful almonds

1. Mix dry ingredients and slowly add into wet ingredients.
2. Mix until flour has disappeared and then add extras.
3. Bake in muffin tins at 400 degrees for 12-14 minutes or until done.

* If you don't care about these being gluten-free, instead of gluten-free all purpose flour use white flour, instead of brown rice flour use whole wheat flour, and instead of quinoa flakes use oatmeal (and take out xanthan gum)

(Thanks to a friend for sharing the recipe that inspired this version: http://bellisbabiesmommies.blogspot.com)