Friday, November 4

Gluten Free Morning Muffins

These muffins are an adaption of a recipe from the Bob's Red Mill website, adapted because of what I had and did not have on hand. I've made them twice in as many weeks, so you know the whole family loves them! They keep at room temperature much better than most GF items, although I did throw them in the freezer after 3 days.

1 cup brown rice flour
1 cup ground almonds (I put almonds in the blender until they were ground but still a little chunky)
1 cup gluten free oat flour (GF oats in the blender again)
3/4 cup flaxseed meal
2 tsp baking soda
1 tsp baking powder
1/2 tsp sea salt
1/2 cup dark brown sugar
1/2 cup honey
1 cup raisins
1 cup chopped nuts (I omitted these; unsweetened coconut would also be fabulous, or use sweetened and reduce or omit the sugar)
1 1/2 cups finely shredded carrots
2 apples, peeled & shredded
3/4 cup milk (the first time I made these it needed a little more)
2 eggs, beaten
2 tsp vanilla

Preheat oven to 350* and combine the dry ingredients in a bowl. Add the carrots and apples to the dry mix. Combine milk, eggs, and vanilla, then add to the dry ingredients and stir until moistened. If needed, gradually add small amounts of milk until the batter looks like muffins.

Line a muffin pan with paper cups, spoon the mixture into the cups and bake 15-20 minutes until tops are slightly browned and spring back when tapped lightly. 15-24 muffins depending on ingredients added (size of the apples, whether or not you add nuts, etc). Today I made 12 muffins and poured the rest into a loaf pan.



Mary Ann said...

All right Jenny, I have a question about gluten free baking. My sister has been following the GF diet for quite some time & her birthday just passed. I really wanted to make her a good pumpkin cake or muffins (her favorite) but all the recipes I found & then subsequently cooked, called for 2 tsp of baking powder. Yuck. You can totally taste it in there. Am I super hyper sensitive or do your taste buds just get used to it? Beth wasn't too bothered by it but I could tell that nothing that I made was a hit. Any suggestions? :-)

TwoMuths said...

ooh, that is a hard one. This recipe just calls for 1 tsp but it also makes a lot of muffins - I'll have to experiment and let you know. :-) Pumpkin muffins sound good to me too!