Muffin Madness - the GF muffin Round-up

Here you will find gluten free muffin recipes that will make your breakfast choices so much more interesting! A gluten-free thank you goes out to everyone who contributed a muffin recipe.

A sampling of recipes from friendly muffin enthusiasts follows. To contribute others, please send an email to gfzing@gmail.com.

Donut Muffins Bev Lieven of Milwaukee Celiac-Sprue Crew sends in the following recipe for the ever elusive gluten-free replacement for America's favorite deep-fried temptation - the donut. She notes: "Cake donuts were my favorite prior to my diagnosis in 1981...This recreates the taste and texture without the mess of frying."

Combine:

2/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)


Mix in blender: 1 egg
1/2 c. milk
1/3 c. melted margarine
1 tsp. vanilla

Add to dry ingredients. Mix to moisten. Fill lightly "Pam-ed" muffin tins half full. Sprinkle w/ cinnamon sugar (Mix 1 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375º for 15-20 min. Makes about 1 dozen.

(Bev notes: I use non-stick muffing pans without paper liners so the edges of the muffins get crisp.)

In the months since we first put the Donut Muffin recipe on the web, it has been referenced by other blogs - or "glogs" as we like to call the gluten-free websites. Meanwhile, we have been playing with the recipe to see how much refined sugar we could eliminate. We have successfully substituted 1/4 honey and 1/3 cup sugar for the original 2/3 cup sugar in the dough, and for the topping we cut the sugar down to 1/2 cup and kept the 1 teaspoon of cinnamon. We used buttermilk instead of regular milk. We used our favorite cookie flour mix for the flour. Lastly, we just mixed the dry ingredients, then dumped the wet ingredients on top and mix with a fork. These adjustments yield an equally good muffin.

Slightly Revised Donut Muffin:

Combine:

1/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)

Mix with a fork:

1 egg

1/4 cup honey
1/2 c. buttermilk
1/3 c. melted butter
1 tsp. vanilla

Add to dry ingredients. Mix to moisten. Fill lightly muffin pans lined with paper liners. Sprinkle w/ cinnamon sugar (Mix 1/2 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375º for 15-20 min. Makes about 11 muffins.


BANANA MAPLE-PECAN MUFFIN

Theresa Brandon of Eastern Iowa Celiac's Connect contributed the following recipe with this note: "This is the tastiest muffin recipe I have found or made. It is super moist and filling. Great with a cup of fruit for breakfast. Freezes well and is portable. And it is BIG! "

FILLING:
3 ripe Bananas, mashed
1/3 cup maple syrup
1/2 cup pecans, chopped
Mix and set aside

TOPPING:
1/2 cup pecans
1/4 cup maple syrup
Mix to get crumbly texture

MUFFINS:
2 cups GF flour mix(I use GF pantry French bread and pizza mix for mine)
1 tsp. zanthan gum
1 cup packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp pumpkin pie spice
2 Tbls. buttermilk powder
2 eggs, beaten
1/3 cup vegetable oil
1/2 cup water

Combine all dry ingredients. Make a well in the center, pour in wet ingredients. Stir with a wooden spoon until combined.

Gently fold in filling mixture. Cut in with knife. Spoon into muffin cups.

Add topping mixture.

Bake at 375 degrees for 20 minutes.

Makes 15 large muffins.

© Gf-Zing! | Alice DeLuca