Celiac.com Sponsor (A1):


Join eNewsletter


Celiac.com Sponsor (A1-m):



Join eNewsletter

Archived

This topic is now archived and is closed to further replies.

Recommended Posts

My daughter was a muffin addict before the diet. Does anyone have a good recipe or can recommend a muffin mix?


Son - 8/2001- Asthma 2003, ADHD & PDD-2006, Eosiniphilic Esophigitis & GERD-2007, Endoscopy & Neg. antibody panel 2007. Positive HLA-DQ8

Daughter - 7/2005 - Duarte Galactosemia 2005, Esophigitis & GERD- 2007, Endoscopy 2007, Neg.Biopsy, Positive antibody panel, HLA-DQ8, Official Celiac Diagnosis 5-1-07, gluten free since 4-28-07, Tic Disorder

Husband- Positive Gene testing HLA-DQ8, 9-2007, Negative antibody panel 10-07, must be carrier only

Share this post


Link to post
Share on other sites

Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


Hi, I don't make my own muffins but my son loves Kinnickinicks blueberry muffins. They are both gluten and dairy free.

Nicole

Share this post


Link to post
Share on other sites

Hi!

There are several muffin recipes in this thread.... http://www.glutenfreeforum.com/index.php?s...c=33514&hl=

I think the thread is titled "Kid friendly recipes" or something like that.

Hope this helps!


Kim

"Life isn't about how to survive the storm

but how to dance in the rain."

Positive bloodwork 1/9/06

gluten-free since 1/12/06

Very positive dietary response

DS (12 years old)

Biopsy 7/7/06 ~ Diagnosed Celiac 7/12/2006

gluten-free since 7/15/2006

DD (almost 6)

HLA-DQ2 positive

Celiac Bloodwork negative 2 different times

Still eating gluten for now.

Share this post


Link to post
Share on other sites

The Gluten Free Pantry Muffin mix is amazing. I add some strudel on top and mix in blueberrys or chocolate chips in it. They are the best and my dd's and dh LOVE them.

ptkds


ptkds

Mom of 4 beautiful girls (the 2 youngest are only 10 months apart!)
Diagnosed with Celiac disease on November 8, 2006; gluten-free as of 12-1-06.

DD#2 13 years old; diagnosed on November 28, 2006. gluten-free as of 12-7-06.
DD#3 9 years old; diagnosed through blood work in October 2006. Gluten-free as of mid-November and doing GREAT!!
DD#4 8 years old; had a scope done on 6-22-07 (at 14 months old) and the dr saw stomach ulcers, but all test results were negative. GI dr told us to put her on the gluten free diet anyway. She is gluten free as of 6-22-07.

Share this post


Link to post
Share on other sites

Pamela's Pancake and Baking mix also makes good mufins. The recipie is on the package. Add cinnamon sugar or other topping and fruit.

This one is good. Even my son who is not gluten-free said it was yummy. We have found them to be very filling. Cutting them in half, toating them lightly under the broiler and spreading them with a little butter makes them a little lighter. It is from 100 Best gluten-free recipies by Washburn and Ryberg

Applesauce Raisin Muffins

1 1/3 c sorghum flour

1/3 c whole bean flour(I used Bob's all-purpose)

1/3 c cornstarch

1/2 c granulated sugar

2 tsp. xanthan gum

1 tsp. gluten-free baking powder

1/2 tsp. baking soda

1/4 tsp. salt

1/2 tsp. cinnamon

1 c. raisins

1 1/2 c unsweetened applesauce

1 tsp. cider vinegar

2 egg whites

Combine dry ingredients. Combine wet ingredients with a whisk or electric mixer. Mix wet and dry together just until combined. Spoon into greased muffin tins. Let stand 30 min. Bake at 350 for 20-25 min. Remove from pan immediately.


Me: GLUTEN-FREE 7/06, multiple food allergies, T2 DIABETES DX 8/08, LADA-Latent Autoimmune Diabetes in Adults, Who knew food allergies could trigger an autoimmune attack on the pancreas?! 1/11 Re-DX T1 DM, pos. DQ2 Celiac gene test 9/11

Son: ADHD '06,

neg. CELIAC PANEL 5/07

ALLERGY: "positive" blood and skin tests to wheat, which triggers his eczema '08

ENTEROLAB testing: elevated Fecal Anti-tissue Transglutaminase IgA Dec. '08

Gluten-free-Feb. '09

other food allergies

Share this post


Link to post
Share on other sites

I also love the Gluten Free Pantry muffin mix, I make fruit muffins with it. I even passed it off at work and they loved it.

I must mention, that the mix says you can you fruit juice, well I used fruit punch. Mmmm!!! I was impressed.


~~~~Gluten Free since 9/2004~~~~~~

Friends may come and go but Sillies are Forever!!!!!!!

36_22_10[1].gif

Share this post


Link to post
Share on other sites

I have used Fearns brown rice baking mix to make muffins. I like the recipe because it makes 6. That way I don't have to freeze them. They ususally get eaten in 3 days.

Share this post


Link to post
Share on other sites

Incredible Edible Gluten Free Food for Kids by Shari L. Sanderson has a good muffin recipe with lots of variations (ie: blueberry, chocolate chip, apple, etc). All of the stuff in that cookbook is surprisingly good.


~Angie~

Gluten free since May 2004

Share this post


Link to post
Share on other sites

i love muffins too! and i eat them at least 1-2 times a week for breakfast. i make the same recipes as befor but just substitute gluten-free flours and add a 1/4 tsp of xanthum gum per cup of flour. it works great and no one knows the difference

Share this post


Link to post
Share on other sites

I got this recipe from www.glutenfreegirl.com - we love it and everyone else outside of our immediate family (and all of these people can have gluten) who's had them so far love them, too. I switch it around sometimes - I add a little lemon extract for a stronger lemon flavor, or forego the lemon altogether and add vanilla & almond extract along with nutmeg & cinnamon. I've also done it with coconut instead of blueberries.

Blueberry muffins w/ lemon zest

10 tablespoons unsalted, soft butter

1 cup white sugar*

2 large eggs

2 teaspoons lemon zest

1 cup sweet white sorghum flour

1 cup white rice flour

1 cup tapioca flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups plain yogurt (I normally use nonfat)

1 cup (or more) blueberries (frozen are fine)

2 tablespoons raw sugar

Preheat the oven to 375.

Combine all the dry ingredients (including lemon zest or any spices) together. Set aside.

Cream the butter and sugar together, until just creamed. If you leave the stand mixer running as they are creaming, these muffins will not rise. Simply cream them until combined. Add the eggs, one at a time, mixing after each egg. (I will also add extracts at this point after the eggs are mixed in)

Add one third of the dry ingredients, mixing well. Add one-third of the yogurt and combine until well mixed. Add one-third of the remaining dry ingredients to the mixture, and combine. Continue this, alternating the yogurt and dry ingredients, until you have mixed both of them in, completely.

Add as many blueberries as you can.

Oil a muffin tin well, then sprinkle a little cornstarch or white rice flour on the bottom of each cup (this is not necessary with my muffin pan, and sometimes I use papers, too). Fill each space for muffin two-thirds full. Sprinkle the raw sugar over the top and set them in the oven.

(This recipe will give you enough batter to make two tins of muffins, or close.)

Bake the muffins for about 35 minutes, or until the tops have browned and started to harden, and the entire house smells of warm blueberry muffins.

Right after their baked, the muffins have a little bit of a crust on the outside and are soft on the inside. But the next day the crust goes away. They last for about 2 days, possibly 3 if it's not too hot. They freeze well, too, but I have no idea for how long since we eat them too quickly!

*little trick - substitute a portion of the sugar with Splenda and the muffins will stay risen more when it cools. All Splenda makes them a tiny bit drier.

Share this post


Link to post
Share on other sites

Here's a muffin recipe I found somewhere (haven't tried it yet). Credit was given to Arrowhead Mills, but I didn't find it on their site.

Millet Muffins

1-1/2 cups Millet flour

1/2 cup soy flour

1 Tablespoon baking powder (non-aluminum)

1/2 teaspoon salt (optional)

1/4 teaspoon orange flavoring

1 cup water or orange juice

1/4 cup vegetable oil

1/4 cups brown rice syrup or honey (or substitute Stevia)

Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well-oiled muffin tins. Makes 12 muffins.

Bake at 375 for 15-20 minutes or until done.


A spherical meteorite 10 km in diameter traveling at 20 km/s has the kinetic energy equal to the calories in 550,000,000,000,000,000 Twinkies.

Share this post


Link to post
Share on other sites
i love muffins too! and i eat them at least 1-2 times a week for breakfast. i make the same recipes as befor but just substitute gluten-free flours and add a 1/4 tsp of xanthum gum per cup of flour. it works great and no one knows the difference

I have been craving some good muffins lately if you have any of your adaptations you would like to reccomend I would love to see some ideas!

Share this post


Link to post
Share on other sites
I have been craving some good muffins lately if you have any of your adaptations you would like to reccomend I would love to see some ideas!

ok well heres my favorite recipe for muffins

PUMPKIN MUFFINS

1 1/2 cups gluten-free flour plus about 3/4 to 1 teaspoon xanthum gum

1/2 cup sugar

2 tsp baking powder mix all together just until flour moistened. bake a 400 for 15-20

1/2 tsp salt or until done. makes about 12 muffins.

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 cup milk we always double the recipe and add chocolate chips to these.

1/2 cup canned pumpkin you can also substitute the pumpkin applesauce and make

1/4 cup melted butter or oil apple sauce muffins. the flours we use are feather light blend

1 egg ( 1 cup rice flour, 1 cup tapioca flour, 1 cup corn starch, 1 tbs

potato flour) or we use the 4 flour bean blend- warning batter

taste nasty but flavor goes away and bakes wonderful. we also

use carols gluten free mix and if you want that one i will tell you

Share this post


Link to post
Share on other sites