Dagne’s glorious gluten-free muffins

In response to overwhelming demand (from Rona, Rob and Kris!), Dagne has generously offered to share her recipe for delicious gluten-free muffins, sampled at our recent meetings. Perfect for Sunday brunch, after school snacks, or hungry friends with food sensitivities.

Gluten-free muffins

Gluten-free muffins from the HummBase ingredients
1 cup almond flour
1 cup sorghum or brown rice flour
1/4 cup coconut flour
1/2 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon xanthan gum
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs, beaten

Blueberry variation
1/2 cup milk
1/2 cup yoghurt OR kefir OR orange juice
2 teaspoons vanilla
1 1/2 cups blueberries (fresh or frozen)
Optional additions: 1/2 cup chopped almonds or pecans, 1 tablespoon orange zest

Chocolate chip variation (Reggie’s favourite)
1/2 cup milk
1/2 cup orange juice
1 teaspoon vanilla
1 1/2 cup chocolate chips (semi-sweet work well)
2 tablespoons orange zest

Preheat the oven to 350ºF. Line or grease a 12-muffin tin. In a large mixing bowl, whisk together the flours, sugar, baking powder, xanthan gum, sea salt, cinnamon and nutmeg. Add in the eggs, milk/liquid, and vanilla and beat to combine. Continue beating for about half a minute or so until the batter is smooth. This is meant to be a moist, cake-y batter. Stir in the blueberries or chocolate chips and other optional ingredients. Using a spoon (or an ice cream scoop, as I like to do for uniformly sized muffins), drop the batter into the 12 muffin cups. Bake in the center of the oven for 22-25 minutes, until golden brown and tops spring back to the touch. Cool on a wire rack.

One response to “Dagne’s glorious gluten-free muffins

  1. Pingback: Blueberry Orange Muffins·

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