This month I decided we should have a gluten-free baking challenge. You guys are great bakers, and I’ve already seen some terrific muffin recipes. Muffins are fun to make and fun to eat. They can be sweet or savory, and are perfect for eating any time of day.
If you need a place to start, below is a basic recipe that you can experiment with. Try using different flour combinations, and vary the additions and optional ingredients. I bet you can come up with several great muffin recipes that you and your family will enjoy.
Work on your muffin recipes this month, then come back on April 7th and add your link. If you don’t have a blog, feel free to email your recipe to me.
If you need more inspiration than the recipe below. Here are my previously posted muffin recipes. You will also find some in the carnival archives.
Basic Gluten-Free Muffin Recipe
Preheat oven to 375 degrees
- 2 c. gluten-free flour mix
- 1 tsp. xanthan gum
- 1 Tb. baking powder
- 3/4 tsp. salt
- 1/4 – 1/2 c. sugar
- 1/4 – 1/2 c. oil
- 2 large eggs
- 1 tsp. vanilla or other flavoring
- 3/4 – 1 c. milk, juice, or water
- up to 1 c. additions (see note)
- optional ingredients (see note)
In a mixing bowl, combine the dry ingredients. In a smaller bowl, or measuring cup, combine the egg, flavoring, and liquid. Add that with the oil to the dry ingredients and whisk together until moistened. Stir in additions. Bake at 375 degrees for 20 – 25 minutes. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack. Usually best served warm.
- fruit (fresh, dried, canned, frozen)
- nuts (chopped)
- chocolate chips
- diced meat such as bacon, ham, or sausage
- shredded cheese
Use your imagination. When adding wet ingredients, such as canned fruit, use the lesser amount of liquid.