THIS RECIPE WAS HEAVY WITHOUT MUCH FLAVOR. I AM GOING TO TRY ADDING MORE EGGS, CUTTING BACK ON THE FLOURS ELIMINATING THE POTATO STARCH AND FLAX SEED MEAL, ADDING LEMON ZEST AND USING LUNDBERG'S SHORT BROWN RICE FOR THE FLOUR. The banana nut was good but I liked My Blueberry Muffin recipe better!
This recipe comes to us from Cams Mom in the Gluten-Free Forum.
Just start with basic mix then add fruit of choice. Basic mix recipe and variations below:
Basic Mix
½ cup brown rice flour
½ cup white rice flour
¼ cup tapioca flour
¼ cup potato starch flour
¼ cup Flax seed meal
2/3 cup Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
1/3 cup Shortening
To this you need to add:
1 cup of something wet (sour cream, banana, yogurt, apple sauce)
2 eggs
Variations:
Banana Chocolate Chip
Use 1 Cup mashed banana for the wet ingredient (plus 2T milk, soy or almond milk)
add choc. chips. or nuts if desired
Apple Cinnamon with Crumble Topping
Use 1 cup plain yogurt for the wet ingredient
1 apple cut into small chunks
add in cinnamon with dry ingredients
For crumble topping use:
1 tablespoon butter (or sub)
brown sugar
cinnamon
almond meal
a little gluten-free flour
mix it together and sprinkle on each muffin
The basic procedure for all muffins is mix dry ingredients then cut in shortening until texture of coarse meal. Add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand. Scoop into lined muffin tins generously (like fill them up for a good professional looking muffin!). I use an ice cream scoop to get uniform size and shape.
Then bake at 350F for about 25 minutes (until a toothpick comes out clean).
UNTIL THEN....OR IF ANY SUGGESTIONS COME IN...
Here's to Healthy Eating!
brenda.bailey.1@hotmail.com
This recipe comes to us from Cams Mom in the Gluten-Free Forum.
Just start with basic mix then add fruit of choice. Basic mix recipe and variations below:
Basic Mix
½ cup brown rice flour
½ cup white rice flour
¼ cup tapioca flour
¼ cup potato starch flour
¼ cup Flax seed meal
2/3 cup Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
1/3 cup Shortening
To this you need to add:
1 cup of something wet (sour cream, banana, yogurt, apple sauce)
2 eggs
Variations:
Banana Chocolate Chip
Use 1 Cup mashed banana for the wet ingredient (plus 2T milk, soy or almond milk)
add choc. chips. or nuts if desired
Apple Cinnamon with Crumble Topping
Use 1 cup plain yogurt for the wet ingredient
1 apple cut into small chunks
add in cinnamon with dry ingredients
For crumble topping use:
1 tablespoon butter (or sub)
brown sugar
cinnamon
almond meal
a little gluten-free flour
mix it together and sprinkle on each muffin
The basic procedure for all muffins is mix dry ingredients then cut in shortening until texture of coarse meal. Add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand. Scoop into lined muffin tins generously (like fill them up for a good professional looking muffin!). I use an ice cream scoop to get uniform size and shape.
Then bake at 350F for about 25 minutes (until a toothpick comes out clean).
UNTIL THEN....OR IF ANY SUGGESTIONS COME IN...
Here's to Healthy Eating!
brenda.bailey.1@hotmail.com
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