Whole Grain Gluten Free Soufflé Experiment

This morning I had leftover batter from the Whole Grain Gluten Free Pancakes I made yesterday, but wasn't in the mood for pancakes today, so I used the leftovers in a little experiment. They turned out better than I expected! But I still want to develop these into a healthy whole grain breakfast cupcakes version (of course I'll post the finalized recipe when I get it all figured out).

Ingredients:

• 1 cup of leftover Whole Grain Gluten Free Pancake batter
• 1 egg
• 1/2 Tbsp cinnamon
• 3/4 cup (90grams) sweet white rice flour
• 1/2 - 3/4 cup raisins, loosely packed

Directions:

1. Preheat oven to 400º.
2. Beat the egg and cinnamon into the leftover batter.
3. Slowly add the sweet white rice flour, mixing well.
4. Fold the raisins into the batter.
5. Divide the batter between two medium sized ramekins.
6. Place in the middle of the oven and bake for about 40 minutes.
7. Remove when a toothpick inserted into the middle comes out clean.
8. Let cool slightly as ramekins will be very hot. 
9. Top with brown sugar drizzle (see note 1) (optional). Serve warm

Notes:

1. To make the brown sugar drizzle... In a small, microwave-safe bowl mix: 1 Tbsp melted butter, 1 Tbsp low-fat coconut milk, 3 Tbsp brown sugar, and 1 tsp vanilla extract. Place bowl in the microwave for about 20 seconds; promptly remove and stir the drizzle again. (Microwaving it helps melt the sugar for a smoother texture and allows the butter to better mix in with the sugar.)
2. I don't know if "soufflé" is exactly the correct term for these: they look a lot like soufflés on the outside, and are full of pockets of air inside, but they also have a texture similar to bread pudding on the insides. They are fun to eat, and the drizzle does add a great sweetness to them - they're almost acceptable as a healthy dessert!