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Favorite Muffin Recipes

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Here are my favorite muffin recipes...plz add yours :D

Chocolate Muffins

1 1/2 cups gluten-free flour mix*

3/4 cup brown sugar

1/4 cup baking cocoa

1 1/2 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1 tsp. xanthan gum

1/4 cup dry instant chocolate pudding mix

Whisk the dry ingredients together in mixing bowl.

In small bowl whisk together the wet ingredients:

1 large egg

1/2 cup milk, plus 2 T.

1/2 cup sour cream

1/4 cup veg. oil

Stir wet into the dry ingredients. Fold in:

1 cup chocolate chips (I like part p.b. chips too)

Spoon batter into 12 sprayed muffin cups. Bake in preheated 375 degree oven for about 20 minutes. Muffins are done when touched lightly with fingertip and top bounces back.

(you can sub these for cupcakes)

*gluten-free flour mix

1 1/2 cups sorghum

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

*amount needed for 1 batch of muffins:

1/2 cup plus 2 T. sorghum

1/2 cup plus 2 T. corn or potato starch

1/4 tapioca flour

Oatmeal Chocolate Chip Muffins

In medium bowl, with fork, beat together until smooth:

1/2 stick butter, softened

1/2 cup brown sugar

1 large egg

Stir in:

1 cup applesauce

Stir in:

1 cup gluten-free flour mix*

1 tsp. baking powder

1/4 tsp. baking soda

1/4 tsp. salt

1/4 tsp. xanthan gum

Stir in:

1 cup gluten-free oats (I pulse them a few seconds so they are not so chewy)

Fold in:

3/4 to 1 cup chocolate chips (or cinnamon chips are yummy, be sure they are gluten-free)

1/4 cup chopped nuts, opt. (or coconut)

Bake in 12 greased muffin cups, in 350 degree preheated oven for 20-25 minutes.

Muffins are done when edge starts to turn light brown and top is not wet.

*gluten-free flour mix

1 1/2 cups sorghum flour

1 1/2 cups potato starch or cornstarch

1 cup tapioca flour

*amount needed for 1 batch of muffins

1/4 cup plus 2 T. sorghum

1/4 cup plus 2 T. potato or cornstarch

1/4 cup tapioca flour

Peanut Butter Cup Muffins

In medium bowl, whisk together dry ingredients:

1 cup gluten-free flour mix*

1/3 cup brown sugar

1 tsp. baking powder

dash of salt

1/2 tsp. xanthan gum

In small bowl, whisk together wet ingredients:

1 large egg

1/2 cup milk

1/4 cup applesauce or sour cream

2 T. veg. oil

Whisk into the wet ingredients:

1/4 cup peanut butter

Stir the wet into the dry ingredients until moistened.

Stir in 10 or 12 chopped mini peanut butter cups (be sure they are gluten-free), about 1 cup loosely packed.

Or sub about 1/4 cup each chocolate and p.b. chips.

Spoon batter into about 8 greased muffin cups.

Bake in preheated 350 degree oven until edges are slightly browned and tops are dry, about 20 minutes.

*gluten-free flour mix

1 1/2 cups sorghum flour

1 1/2 cups potato or cornstarch

1 cup tapioca flour

*amount needed for 1 batch of muffins

1/4 cup plus 2 T. sorghum

1/4 cup plus 2 T. potato or cornstarch

1/4 cup tapioca flour

Lemon Yogurt Poppyseed Muffins

wet:

1/3 cup milk

1/4 cup veg. oil

1 6oz. lemon yogurt

1 egg

1 T. freshly grated lemon peel (save the juice)

dry:

1 3/4 cup gluten-free flour mix*

1/4 cup sugar

1 1/2 T. poppy seeds

3 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 tsp. xanthan gum

Lemon Drizzle:

1/2 cup powdered sugar

about 1-3 tsp. lemon juice, adding slowly as needed

Mix until smooth and drizzling consistency

In small bowl, whisk together the dry ingredients and set aside.

In med. bowl, whisk together the wet ingredients.

Stir the dry into the wet ingredients until moistened.

If desired, squirt in a bit more fresh lemon juice.

Spoon batter into 12 greased muffin cups.

Bake in 375 degree preheated oven for about 15-20 minutes or until toothpick comes out clean. Remove from pan onto serving dish or storage container and drizzle with the lemon drizzle.

*gluten-free flour mix (makes 4 cups)

1 1/2 cups sorghum flour

1 1/2 cups potato or cornstarch

1 cup tapioca

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YUM. I may as well print these out right now. Thanks for sharing!!

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Thank you!! :D My son loves muffins..he has muffin and yogurt for breakfast.

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Have you found a gluten-free peanut butter chip? I always ate Reeses but ended up with a stomach ache every time. I can't wait to try the recipe with the pudding in it! I used to love cake mixes with pudding in it so why not muffins.

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Have you found a gluten-free peanut butter chip? I always ate Reeses but ended up with a stomach ache every time. I can't wait to try the recipe with the pudding in it! I used to love cake mixes with pudding in it so why not muffins.

Our co-op has them but I buy Reeses b/c my dd's are gluten-free only, not Celiac, and they don't have a problem with them. You could put nuts in them too. I like to make mini muffins...fun to eat even for "big kids".

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Just found this yummy one I think my dd will love:

Cheese Muffins

http://www.recipezaar.com/158778

with these adjustments:

use less salt, garlic powder in place of the cayenne, bacon or ham bits (already salty), 1 1/2 tsp. xanthan gum (like one in the comments), and bake them at 400. No starches listed?!

and this one:

Cornmeal Muffins

http://www.recipezaar.com/210235

and add some cheese to a few

and put some jam in the middle of some before filling the muffin cups up

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