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  • Scott Adams
    Scott Adams

    Magic Muffins - Universal Gluten-Free Muffin Mix

    This recipe comes to us from Cams Mom in the Gluten-Free Forum.

    Just start with basic mix then add fruit of choice. Basic mix recipe and variations below:

    Basic Mix
    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)
    2 eggs


    Variations:

    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

    Blueberry
    Use 1 cup of sour cream for the wet ingredient
    add blueberries
    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)
    brown sugar
    cinnamon
    almond meal
    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).

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    Made the apple ones tonight - most have been devoured by the family already - delicious!

    Just one thing, any chance of giving measurements for the crumble topping, mine was too wet initially, then too dry...

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    I have made these using the basic white rice blend and the sorghum flour blend, both blends made great tasting muffins! Thanks.

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    My first time making gluten free muffins and they turned out excellent! I made the banana chocolate chip version and used flax goo as a sub for eggs. I also used coconut oil in place of shortening and didn't have white rice flour so I doubled the brown rice flour. (Man, I didn't think I subbed that much, but they still turned out!!) Thank you for this great recipe!

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    I have done this recipe a few times, we really like it! This time I didn't want to put banana or applesauce in it (didn't have any applesauce anyway) so I did some almond milk (son can't have dairy) I used only ½ cup of the milk since I was using oil instead of shortening. Anyone else have any suggestions?

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    WOW! Excellent, delicious, moist! I really can't say enough about how great these are! I have tried many gluten free muffin recipes and they all turn out either crumbly or dense. I can not tell the difference between these gluten free muffins and regular ones. I had to use sorghum flour and amaranth flour in place of potato and rice flour because we didn't have anymore. But I have used the sorghum/amaranth combo before in other recipes and they turned out dense. It must be the shortening cut into the flour that made the difference. They really look like a bakery muffin. Oh I used two bananas for the "wet" item/ingredient. Next time I will try blueberry. These really are a miracle!

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    These are fantastic! I made used 2/3 cup banana and 1/3 cup sour cream for the "something wet" and I substituted almond meal for the flax seed meal. My 8 year old and I LOVED them. Best texture I've found yet in gluten free baking. I even freeze well.

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    I have done this recipe a few times, we really like it! This time I didn't want to put banana or applesauce in it (didn't have any applesauce anyway) so I did some almond milk (son can't have dairy) I used only ½ cup of the milk since I was using oil instead of shortening. Anyone else have any suggestions?

    Use lactose free plain or vanilla yogurt or any kind of lactose free...really good. I make banana and carob chip, cranberry orange, blueberry, rhubarb etc...DELICIOUS! I wrap them individually with Saran wrap and freeze them for quick travel.

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  • About Me

    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. In 1998 I founded The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

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