Gluten Free Muffins

muffinsMany gluten-free baked goods can have a gritty texture, funky taste and be really expensive. For those who have looked at gluten-free baking recipes, most start with “buy these 4-5 types of flours along with xanthan or guar gum you can make your own baking mix” What they don’t tell you is finding all those flours can take up a lot of time, can be pricey and your baking mix can go rancid in 3-6 months. Personally, I like to keep it simple and pay a little more for convenience and peace of mind. Pamela’s Pancake and Baking mix was an FABULOUS suggestion from a friend who has a niece with Celiac.

I followed the recipe on the package and didn’t like the consistency and added more fruit which increased the amount of muffins and made a lovely moist muffin! This recipe is also very flexible depending on what fruit you have handy, is getting overripe, you are cleaning out your fridge/pantry or have something yummy you’d like to add. Yield: approximately 8 regular sized muffins or 12 mini-muffins depending on how many add-ins you choose to have.

Dry ingredientsingredients

  • 1 1/4 C Pamela’s mix
  • 1/4 C hemp seeds, finely chopped nuts, etc. (optional)**

Wet ingredients

  • 1/4 C water
  • 1/3 C honey
  • 1 tsp vanilla
  • 1 egg

Fruit

  • 1 C of fruit (bananas, applesauce-sweetened or unsweeted, pumpkin, etc.)
  • 1/2 C of mix-in fruit (blueberries, raspberries, cut up strawberries, dried fruit**)

Directions

  1. Preheat oven to 350 degrees and grease muffin tin(s). I don’t advise using paper muffin liners, I found I lose a lot of muffin stuck to the paper, even after it’s cooled
  2. Put your dry ingredient(s) into a bowl
  3. Add water, honey (greasing your measuring cup helps with extraction) and vanilla and mix, I like using a fork, less sticks than a whisk plus you get everything off the bottom
  4. Gently mix in the cup of fruit until well combined
  5. Fold in your “mix in” fruit to the batterbatter-spoon
  6. Spoon batter into greased muffin tins, nearly to the top.
  7. Bake regular sized muffins for 18-20 minutes and minis for 12-14 minutes.
  8. Let cool for 5 minutes in tin and then remove to finish cooling, this will prevent them from getting soggy.

Notes**

  • If  using dried fruit or chia seeds with your dry ingredients add an additional 1/8-1/4 C of water
  • If you are using sweetened fruit you can adjust the amount of honey
  • This recipe has no fat in it, the muffins will not brown like ones that had shortening or butter. If that is important to you I have found using a nonstick oil spray on the top of the batter will enable them to brown.

bananamashHelpful hint: Using a fork on a cutting board to mash your bananas is the quickest and easiest way I have found plus it keeps chunks of bananas relatively equal size

Timesaver: You can do a combo of regular and mini-muffins, easiest way is to put your regular muffins in the oven then fill your mini tins, by the time you are done, 5 minutes or so have passed and they can come out at the same time!

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