Sunday, February 8, 2009

Mmmm Muffins!

Raisin or Blueberry Cornmeal Muffins

The tang of buttermilk and the texture of cornmeal add interest to these versatile muffins. Check out the Variations and create your own favorites!

2 cups gluten-free flower mix (see our GF Baking Series below for recipe, or use your own)
1 1/3 cups cornmeal
3/4 cup sugar
1 tbsp. GF baking powder
3/4 tsp. baking soda
1/2 tsp. salt
2 eggs
2/3 cup canola oil
1 tsp. vanilla
1 tbsp. milled flaxseed (optional)
1 1/3 cups buttermilk
1 cup raisins or frozen blueberries (see Variations)

1. Preheat oven to 350˚F.
2. Combine dry ingredients in a deep bowl.
3. In a separate bowl, beat eggs; add oil, buttermilk and vanilla.
4. Make a well in the dry mixture, stir in the egg mixture and beat well. Fold in the fruit.
5. Line muffin cups with paper liners and fill cups 2/3 full with batter.
6. Bake for 15-20 minutes.
Makes about 18 medium muffins.

Variations: Instead of raisins or blueberries, substitute GF chocolate chips, sunflower seeds, sliced hazelnuts, dried cranberries, sesame seeds, coconut (1 cup), or a combination of any or all these.

Blueberry Sorghum Muffins
Sorghum flour, cornstarch and soy flour make an interesting gluten-free combination for these muffins.

1 1/2 cups sorghum/cornstarch mix (3 cups sorghum flour to 1 cur cornstarch)
1/4 cup soy flour
1/4 sugar
2 1/2 tsp. GF baking powder
3/4 tsp. salt
1 tsp. xanthan gum
2 eggs
1 cup milk or soy milk
1/3 cup vegetable oil
1 tsp. vanilla extract
1 cup blueberries (rinsed and drained)

1. Preheat oven to 350˚F.
2. Put the dry ingredients in a bowl and whisk together.
3. Beat eggs lightly, add milk, oil and vanilla; beat until well mixed.
4. Add wet ingredients to dry ingredients and beat until smooth. You can beat as long as needed, dough will not get "tough" like muffins made with wheat flour.
5. Add blueberries and fold in gently.
6. Fill muffin cups (use paper liners) 2/3 full.
7. Bake for 19 minutes, or until a toothpick comes out clean.
Makes about 12 medium muffins.

Mighty Tasty Muffins
The special flours and cereals used in these muffins complement the brown sugar and spice mixtures. This recipe requires more ingredients, but is worth the effort!

2 tbsp. Bob's Red Mill (TM) Mighty Tasty GF Hot Cereal (brown rice, corn, "sweet" white sorghum, buckwheat) Bob's Red Mill products can be found in most grocery stores, but can also be ordered online here.
2/3 milk
1 tbsp. apple cider vinegar*
1 large egg
1/3 cup molasses
1 tsp. vanilla
3/4 cup Bob's Red Mill (TM) GF Garbanzo and Fava Flour
1/2 cup potato starch
1/4 cup tapioca flour
1/3 cup brown sugar, packed
1 tsp. GF baking powder
1/2 tsp. baking soda
1 tsp. xantham gum
1/4 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ground ginger
1/4 tsp. allspice
1/2 tsp. salt

1. Preheat oven to 350˚F.
2. In a large bowl, combine the first 6 ingredients. Let sit for 15 minutes, while the cereal softens.
3. In a separate bowl, combine the remaining ingredients.
4. Add the dry ingredients to the liquid ingredients and stir until just moistened.
5. Spoon the batter into greased muffin tins. Fill tins 2/3 full.
6. Bake for approximately 20 minutes, or until the tops of the muffins are firm.
Yields 12 muffins.

*Distilled white vinegar is also gluten-free and can be substituted for apple cider vinegar.

All recipes from Gluten-Free Diet: A Comprehensive Resource Guide by Shelley Case.