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.
![zucchini%20muffins_thumb%5B2%5D[1]](https://lh4.ggpht.com/_TVBh9h_RA28/S5Asdf9SoDI/AAAAAAAAB_8/LI9vRJ2tXws/zucchini%20muffins_thumb%5B2%5D%5B1%5D%5B8%5D.png?imgmax=800 "zucchini%20muffins_thumb%5B2%5D[1]")
Cinnamon Pear Muffins
Coconut Muffins
Ham & Cheese Corn Muffins
Multi-Grain Apple Muffins
Pumpkin Spice Muffins
Zucchini Muffins
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.
Additions:
- fruit (fresh, dried, canned, frozen)
- nuts (chopped)
- coconut
- 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.
Optional Ingredients:
- lemon or orange zest
- unflavored gelatin
(adds protein)
- spices (for sweet muffins)
- herbs (for savory muffins)
- rice bran
- flaxseed
I've been playing around with some pumpkin muffins for a while now. Haven't managed to make the perfect recipe yet, but I'll have 'em ready for the challenge. 🙂
Ooo, I love this months challenge! Muffins are grand. Giving a base muffin recipe was such an awesome idea, especially for those of us who are sort of new to gluten free baking. You've given a great place to start!
I definitely have to try your muffin recipe 🙂 I've never had muffins turn out such nicely risen like your picture!
You know me and my muffins! Don't get me started!
I am truly a "recipe chef". I rarely/never venture out on my own. I guess it come with being an engineer. Anyway, I am SUPER excited to see what everyone else comes up with. I LOVE, LOVE, LOVE muffins. Did I mention that I LOVE muffins? 🙂 Probably my favorite food.
I love a challenge! I have been playing with an idea in my head for gf muffins. I will be back once I have made it work!
I LOVE muffins…we have them all the time…and it is about time for a new construct…thanks for the challenge!
Live Laugh and Enjoy!
Fire-Eyes
Love the new challenge button! Very attractive and inspiring. 🙂 Great roundup of your muffin recipes, too.
Shirley
Found your site through Shirley at GFE. Love the muffin ideas, can't wait to try a variety of flavors.
Hi thanks for a basic muffin recipe. You mention 2 eggs twice, is it 2 eggs or 4.
Thankyou
Gail
Gail ~ Sorry about that! It's only two eggs.
I have a gluten free flour blend that already has xanthan gum in it, It’s silvana’s all purpose gf flour blend from cooking for isaiah…do I need to add the extra xanthan gum that you have in the recipe or is that in addition to whatever xanthan gum may already by in the gf flour mix? I’m new to this:P
Hi Candace. Usually recipes that include xanthan gum in the ingredients assume that there is no gum in your flour. That is the case with my recipes. I don’t know how much is in the mix, but you probably don’t need to add any more.
Thanks so much! I’m going to try right now, I’ll let you know how they come out!
Thanks Linda! The muffins turned out super! I made Blueberry Lemon with Coconut Topping, I posted the picture and linked to your recipe on my blog here http://candacecreations.blogspot.com/2011/06/gluten-free-blueberry-lemon-muffins.html
THANKS AGAIN!
Well, just to update I’ve been able to use this recipe to make lots of good things from the blueberry muffins, to double chocolate chip muffins and even a delicious coffee cake!!! I’ve posted pictures and adaptions on the blog, but just wanted to thank you for providing this great basic recipe, it is so versatile!
Thanks for the update, Candace! I’m glad you’re using the recipe.
I made this as bread. I always alter recipes though as a tinkerer. I added buttermilk and a squeeze of lemon juice, reduced the baking powder by half and added 1 tsp baking soda.
I wanted to use bananas so I mashed 3 and mixed then added all the wet ingredients to the mixed dry ones.
It took an additional 20 minutes (almost double) to cook through. I recommend using just 2, not 3 bananas.
Great basic recipe, can use for all my quickbreads as a base. Can’t wait to try date nut, lemon poppyseed, and maybe some rosemary sage.
Glad to hear you are tinkering with the recipe and that you enjoy it! Thanks for sharing what changes you made.