I have a tried-and-true recipe for basic muffins that I have tested with a (fairly) large number of variations. Unfortunately, it’s not gluten-free. Fortunately, substituting for the flour worked pretty well. (I haven’t tried all of the variations with the GF version yet, but the basic recipe does work. And my hubby said he wouldn’t have known they were gluten-free if I hadn’t told him.) Eventually, I will also try eliminating dairy and/or eggs, and see what we get, but I suspect those changes will decrease the quality of the recipe, as both serve to bind the ingredients. Here is the gluten-free version:
Gluten-Free Muffin Recipe (Master Recipe)
Muffins (GF)
Ingredients
- 1 1/4 cups brown rice flour
- 1/2 cup millet flour
- 1 tsp Salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 cup Milk
- 1 egg
- 1/2 cup oil
- 1/2 cup honey
Instructions
- Measure flours, salt, baking soda, and baking powder into large mixing bowl.
- Add milk, egg, oil, and honey and mix just until blended.
- Spoon into greased muffin tins and bake at 400 degrees for 15 minutes.
Love GF muffins/snack food!
Blessings!
LIB
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I was just looking this afternoon for a bean-based white cake recipe!
My banana bread recipe uses applesauce instead of eggs (since we were out of eggs the first time I tried it).
I might give that a try, then. The tricky thing is that, since there is no gluten, GF recipes rely more heavily on things like milk protein and/or eggs to give them structure.
But you never know quite what it’s going to do until you try it!