Basic Muffin Recipe

Basic Muffin Recipe | The Gluten-Free Homemaker

I’m not sure why I haven’t made muffins in a while. They’re good for breakfast and snacks. I usually make a double batch because one batch just doesn’t last very long. If I want to have them for breakfast, I save time in the morning by either mixing the dry ingredients together the night before or making the muffins the night before.

This is a basic recipe which you can vary in many ways. It doesn’t have a lot of starch in it so the muffins aren’t tall and fluffy. They are soft, however, and using whole grain flour adds to the nutritional value. I realize that most people cannot find brown sweet rice flour. I don’t think I’ve ever seen it for sale. I buy brown sweet rice at the health food store and mill it myself. The sweet rice flour helps keep the muffins moist. I think it will work as well with white sweet rice. I made some of these muffins yesterday and had some for breakfast this morning without warming them up! They were a little cold (room temperature) but still soft! The only addition I put in these was crushed pineapple, but you can have lots of fun trying different additions, flavoring, and spices.

Basic Muffin Recipe
Author: 
Recipe type: Breakfast
Serves: Makes 12 muffins
 
Ingredients
  • ½ cup brown rice flour
  • ¼ cup + 2 Tablespoons brown sweet rice flour
  • ½ cup sorghum flour
  • ½ cup tapioca starch
  • ⅓ cup sugar
  • ½ teaspoon xanthan gum
  • 1 Tablespoon baking powder
  • 1 teaspoon unflavored gelatin (optional)
  • ½ - 1 teaspoon spice
  • ¼ cup oil
  • 2 eggs
  • 1 teaspoon extract
  • 1 - 1¼ cup milk or juice
  • ½ teaspoon salt
  • additions (see note)
Instructions
  1. Preheat oven to 400°.
  2. In a medium sized bowl combine the flours, starch, sugar, xanthan gum, baking powder, gelatin, and spice.
  3. In a smaller bowl or measuring cup combine the wet ingredients and add to the dry ingredients. (If you are using wet additions such as canned fruit, use 1 cup liquid.)
  4. Mix just until moistened. Fold in additions.
  5. Spoon into greased muffin tin and bake at 400 degrees for 18 - 20 minutes.
Notes
Additions:
fresh fruit, chopped
canned fruit - Use the juice as part of the liquid. I add 20 oz. crushed pineapple to a double batch of muffins. For pears or peaches, chop the fruit before adding it.
nuts
raisins
chocolate chips
coconut
grated zucchini

 




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Comments

  1. Jennifer says:

    Thank you for the recipe. I love muffins and imagine adding some craisins or other dried fruit. YUM.

  2. to-obey-is-better says:

    I’ve noticed on most of your recipes you use individual flours instead of a ready-made mix of flours.
    Have you found that this texture/quality is actually better this way?

    I prefer to use the flour mix I make up just b/c it saves a little time, but maybe I’m losing out on the texture?

    Jennifer

  3. You can certainly try substituting a flour mix for any of my recipes and you will probably get good results. There might be a difference in texture, though. I think sorghum flour really improves the texture. I have purposely posted individual flour amounts in my recipes so people can duplicate my results if they want to.

    I do use flour mixes at times, but I don’t have one I’m truly happy with for all my baking. If I’m making a cake, I don’t mind it having a lot of starch. It’s a dessert after all. If I’m making something that is a part of our regular diet, such as muffins, I want it to have more nutrition. I have considered coming up with my own flour mix for this sort of baking, but haven’t done it yet. I’m hesitant to add to the numerous flour mixes that are out there in cookbooks and on web sites.

    Feel free to post a comment if you get good results using a particular flour mix with a recipe. That will let other people know what works.

  4. to-obey-is-better says:

    Well,
    i made them! They were very good! Again I had to substitute white rice flour for the sorghum and I did use sweet white rice instead of the brown, but they were VERY good.

    Thanks again for a good recipe!

    Jennifer

  5. Thanks for letting me know how the recipe worked for you.

  6. NewTo_The_Game says:

    Hello, I am new to Gluten-free baking and cooking and am trying to find a recipe for bread and muffins to make to give out to people who maybe can’t take gluten or are trying to live without it. So I found your website, and was looking at these muffins, but I only have white rice flour, brown rice flour, tapioca flour (/starch), and an all purpose baking flour that contains potato starch, tapioca flour, white sorghum flour, garbanzo bean flour, and fava bean flour. I am trying to make something with these or adding as little extra flours as possible, as I don’t want to have all diffferent flours and not be able to use them up. Could you advise me on this please? Also I noticed in this recipe that you have brown rice flour along with brown sweet rice flour and was wondering what the difference was (as I was guessing there was one since you listed them both and separately). All the rest I have or can have if running low on them, with the exception of the xanthan gum (which seems to be everywhere in gluten-free recipes, but I do understand why) which I wasn’t able to get and seen somewhere you could replace with gelatin so I have been using Knox Original Unflavored Gelatine (with the ‘e’ not being a typo, which I thought was interesting) which definitely seems to make me have to use more of the things like tapioca starch (which the container said could be used as a sub for corn starch), and the gelatine, but does turn out (at least as far as my inexperience can tell me).And with the salt additions I wanted to ask if that means you are adding salt along with those things or saying that there is salt in those additions, (the fresh fruit, the nuts, the raisins, the chocolate chips, etc.)?

    • First, I apologize because I did not realize that the ingredients in this recipe were not in list form. That has been corrected, and you will notice that salt and additions are actually meant to be two separate ingredients. :)

      I was just telling someone that I no longer use brown sweet rice flour because my readers would not have access to it. Instead you can use white sweet rice flour or just increase the amount of brown rice flour. Sweet rice flour (brown or white) is more sticky and helps add moisture to baked goods.

      You could try substituting brown rice flour for the sorghum flour, but the texture will be a little different. You could also try substituting the total flour and starch amount for the flour mix you have.

      I can’t promise any results since I haven’t tried those substitutes, but it’s a place to start.

      Xanthan gum can be found at health food stores and online (Amazon). You may find that breads easily fall apart without it, even when using gelatin.

      I hope that is helpful. Thanks for stopping by.

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