Friday, May 8, 2015

Gluten Free Muffins, part 3

Now here's the extra yummy part. With this recipe, you can put in the fruit's place applesauce, pumpkin, banana...any fruit that is mashed. 
Here's the basic mashed fruit muffin recipe, and you fill in the blanks for the fruit!
~1 1/4 cups sifted white rice flour (or 1 cup white rice flour and 1/2 cup brown rice, sifted)
~1/4 cup potato starch
~1/4 cup sorghum or gluten free oat flour
~1/4 cup corn starch
~1 teaspoon salt
~1/2 cup white sugar
~ 1/2 cup brown sugar
           ~1 tablespoon baking powder 
             1/2 teaspoon xanthan gum 
             1/2 cup applesauce 
             2 tablespoons oil 
      (or 2 teaspoons baking powder, 1 teaspoon xanthan gum and 3 eggs)

~1/2 cup corn or vegetable oil
~2 cups banana, pumpkin, applesauce or any other kind of mashed fruit

(add water or milk only if batter is too thick)

NOTE: If you are making pumpkin or applesauce muffins, you will add these spices:
~1 teaspoon cinnamon
~1/2 teaspoon cloves
~1/4 teaspoon nutmeg

If you are making banana muffins, add 1/4 teaspoon nutmeg.

Preheat oven to 375-400 Fahrenheit degrees. Fill greased or lined muffin cups 2/3 of the way. Bake for 20 minutes or until toothpick comes out mostly clean. Cool muffins before serving so that everything can settle. Muffins will be extra moist when hot, but will become fully settled after cooling.

If you want extra yummy muffins, sprinkle brown sugar over the top of each muffin before baking. This will make them ever-so-slightly crispy on top but soft on the rest of the muffin.

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