Magic Muffins - Universal Gluten-Free Muffin Mix
In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease, and since then it has become an invaluable resource to people worldwide who seek information about celiac disease and the gluten-free diet.
In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore! which was also another Internet first—it was the first gluten-free food site to offer a shopping cart-style interface, and the ability for people to order gluten-free products manufactured by many different companies at a single Web site.
I am also co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.
Just start with basic mix then add fruit of choice. Basic mix recipe and variations below:
½ cup brown rice flour
½ cup white rice flour
¼ cup Tapioca flour
¼ cup Potato starch flour
¼ cup Flax seed meal
2/3 cup Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon xanthan gum
¼ teaspoon salt
1/3 cup Shortening
To this you need to add:
1 cup of something wet (sour cream, banana, yogurt, apple sauce)
Banana Chocolate Chip
Use 1 Cup mashed banana for the wet ingredient (plus 2T milk, soy or almond milk)
add choc. chips. or nuts if desired
Use 1 cup of sour cream for the wet ingredient
sprinkle a little sugar on tip
add a little vanilla to the wet ingredients on this one
Apple Cinnamon with Crumble Topping
Use 1 cup plain yogurt for the wet ingredient
1 apple cut into small chunks
add in cinnamon with dry ingredients
For crumble topping use:
1 tablespoon butter (or sub)
a little gluten-free flour
mix it together and sprinkle on each muffin
The basic procedure for all muffins is mix dry ingredients then cut in shortening until texture of coarse meal. Add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand. Scoop into lined muffin tins generously (like fill them up for a good professional looking muffin!). I use an ice cream scoop to get uniform size and shape.
Then bake at 350F for about 25 minutes (until a toothpick comes out clean).
As always, Celiac.com welcomes your comments (see below).
Get FREE Celiac.com email alerts (1-3 email per month with the latest celiac disease research and information, gluten-free recipes, etc.).