Add the dry mixture to a large bowl. Add the water, oil, maple syrup, and egg (or vinegar). Whisk together until smooth; set aside. Fold in the raisins, and nuts, if using (or whatever you're using).
Bake on the center shelf of your oven for 30 minutes and until they spring back when lightly touched. If you prefer brown tops, switch the oven to high broil the last 3 to 4 minutes.
Allow the muffins to cool in the pan, until they are comfortable to touch. Then, transfer them to a wire rack to cool completely, a total of 25 to 30 minutes. Serve at room temperature with butter, dairy-free/vegan spread, or plain for breakfast along with some fresh fruit. They make excellent snacks on the go as well. For dessert, dust with some powdered sugar.
https://glutenfreerecipebox.com/breakfast-muffins-using-flour-farms-gluten-free-flour-blend/