These muffins are moist and have great cell structure. They're even relatively low-fat.
The batter is very thin, so don't try to put strudel or more than a light sprinkle of sugar on top. It will fall through the muffin in a "China Syndrome" meltdown and end up on the bottom.
This easy recipe can be stirred together in a mixing bowl. I let my preschooler mix the batter together in a big bowl set on the floor with a whisk. Have been doing this for two years.
Easy substitution below also makes these muffins dairy-free (casein-free and lactose-free).
You can also add up to 3/4 cup pureed vegetables to make these more nutritious in a "Sneaky Chef" way. Pureed carrots work great.
Dry Ingredients:
1 cup Celiac Maniac's Muffin Flour
1/4 teaspoon salt
1/4 teaspoon xanthum gum
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Wet Ingredients:
1/2 cup sugar
2 Tablespoons corn oil
2 large eggs
1/2 cup whole milk or non-dairy liquid (soymilk or non-dairy creamer works best)
1 teaspoon GF vanilla
Preheat oven to 375 F. Spray 8 cups of silicone muffin pan with GF cooking spray. (These rather low-fat muffins will stick to anything else, even paper liners. Spray 9-12 muffin cups if adding pureed veggies.)
Sift dry ingredients together to eliminate lumps onto waxed paper. Single-sift is fine.
Stir wet ingredients together in a large mixing bowl.
Dump dry ingredients into the mixing bowl. Whisk or stir thoroughly. (You don't have to worry about toughening the gluten.)
Ladle the batter into the sprayed muffin cups.
Bake at 375F for 20 minutes.
If eaten right away, muffins are a little crunchy on the outside and tender in the middle. Placing warm muffins in a sealed plastic bag (like a Ziploc) will soften the crust.
Muffins stay moist in a sealed plastic bag for up to a week at room temperature, or freeze in an evacuated Ziploc bag for up to 3 months.
The batter is very thin, so don't try to put strudel or more than a light sprinkle of sugar on top. It will fall through the muffin in a "China Syndrome" meltdown and end up on the bottom.
This easy recipe can be stirred together in a mixing bowl. I let my preschooler mix the batter together in a big bowl set on the floor with a whisk. Have been doing this for two years.
Easy substitution below also makes these muffins dairy-free (casein-free and lactose-free).
You can also add up to 3/4 cup pureed vegetables to make these more nutritious in a "Sneaky Chef" way. Pureed carrots work great.
Dry Ingredients:
1 cup Celiac Maniac's Muffin Flour
1/4 teaspoon salt
1/4 teaspoon xanthum gum
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon nutmeg
Wet Ingredients:
1/2 cup sugar
2 Tablespoons corn oil
2 large eggs
1/2 cup whole milk or non-dairy liquid (soymilk or non-dairy creamer works best)
1 teaspoon GF vanilla
Preheat oven to 375 F. Spray 8 cups of silicone muffin pan with GF cooking spray. (These rather low-fat muffins will stick to anything else, even paper liners. Spray 9-12 muffin cups if adding pureed veggies.)
Sift dry ingredients together to eliminate lumps onto waxed paper. Single-sift is fine.
Stir wet ingredients together in a large mixing bowl.
Dump dry ingredients into the mixing bowl. Whisk or stir thoroughly. (You don't have to worry about toughening the gluten.)
Ladle the batter into the sprayed muffin cups.
Bake at 375F for 20 minutes.
If eaten right away, muffins are a little crunchy on the outside and tender in the middle. Placing warm muffins in a sealed plastic bag (like a Ziploc) will soften the crust.
Muffins stay moist in a sealed plastic bag for up to a week at room temperature, or freeze in an evacuated Ziploc bag for up to 3 months.
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