Glorious Gluten Free Grain Muffins

by Lauren | Celiac Teen on November 22, 2009

My dad loved these muffins.  Really loved them.  And of course, he had that tone.  You know the one – where he truly loves it, isn’t just enjoying it or being supportive.  My brother on the other hand, came home after having a big dinner out and had one.  Then, he had another.  Then my dad (who had also been out) had one.  Yes, these are good.

They taste corn-ish without being only corn.  They’re a light muffin with subtle notes of other flavours.  I’m thinking they will be regulars in my house.  Everything in it is always on hand, so I see many of these in our future.

When they were warm from the oven, I had one.  All I could think was Christmas morning.  Christmas morning means cornbread.  And butter.  And a hint of maple syrup.  Thats what I tasted the first time.  The next one I had, after they were room-temperature (one with cranberry), was a light muffin that wasn’t overpowering, with undertones of fantastic flavours.  This morning when I had one, heated up, I didn’t taste cornbread at all, just a delicious muffin with cranberries!

This post is linked to Slightly Indulgent Mondays at Amy’s and What can I eat Thats Gluten Free? at Linda’s.

Glorious Grain Muffins
Adapted from Recipe Girl.
Ingredients
1/3 cup sorghum flour
1/3 cup millet flour
1/3 cup tapioca starch
1/4 cup sweet rice flour
1 tsp xanthan gum
1/3 cup cornmeal
1/3 cup quinoa flakes
1/4 cup granulated sugar
2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 cup buttermilk
1/3 cup pure maple syrup
2 large eggs
1 stick unsalted butter, melted and cooled
3/4 cup dried fruit and/or nuts (optional)

Steps
1. Center a rack in the oven and preheat oven to 400 degrees Fahrenheit.  Butter or spray 12 cups of a muffin tin.
2. In a large bowl, whisk together the flours, xanthan gum, cornmeal, quinoa flakes, sugar, baking powder, baking soda and salt.
3. In another bowl, whisk together buttermilk, maple syrup, eggs and melted butter.  Pour liquid ingredients over dry ingredients and, gently but quickly stir to blend.  Its fine of the batter is a bit lumpy.  Stir in the fruit or nuts, if using.
4. Divide batter evenly among the muffin cups and Bake 18 to 20 minutes, or until the tops are golden and a toothpick inserted into the centre of the muffins comes out clean.  Transfer the pan onto a rack and cool for 5 minutes.  Then, carefully lift each muffin out of its mold onto the rack to cool.
5. Enjoy!

I made half with the dried cranberries and half without.  The ones with happened to rise much more.
Maybe they just had more batter =D.
Light and great!

Yum!  Time to eat  =D.

Its plain and simple, they’re good.  Thats about all I have to say.
xoxo
Lauren
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