Thursday, January 20, 2011

gluten free muffin base

so i think i have my muffin mix down pat at this point. you can change up the ingredients but i've had a half dozen perfect batches in a row so seems like that makes for a solid recipe

remember, i am no baker, i never professed to be, so what may be simple to other cooks is a triumph for me.

my gluten free muffin base

3.5c of flour - i use equal amounts of sorghum and rice flour
1.5tsp baking powder
1tsp baking soda
1tsp vanilla extract
dash of cinnamon
1/3c butter or margarine (both work - have tried) melted
1 egg
2/3c demerara sugar - more if no other sweet ingredients (i use bananas and berries a lot so 2/3 has become the standard)
3tbsp coconut milk, a bit more if not using fruit

i use a mixer for all - i don't have a specific order all the time but i do usually do wet ingredients, then sugar, then add the rest.

325 oven for about 20min

makes 12-15 muffins when adding other ingredients like apples (or applesauce but then cut out coconut milk), strawberries, raspberries, blueberries, or my fave 2.5-3 really ripe bananas all mashed up.

if you can tolerate oats, i found i can also sub out .5c flour for oats instead.

mmm - made some muffins tonight with 2.5 ripe mashed bananas and 1/4 c blueberries that i mashed up too

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