Wednesday, September 10, 2008

The Muffin Recipes

Just like the cookie recipe, I like to have one basic recipe for muffins & pancakes too. This is the basic muffin recipe I use:

2 c. flour (quinoa, oat, barley, buckwheat, teff, brown rice, millet, or a combination thereof)
1 T. baking powder

(1) Preheat oven to 350 degrees, grease or put in muffin cups in pan. Recipe makes 6 large or 12 small muffins. Combine the flour & baking powder in a large mixing bowl.

1 1/2 t. egg replacer mixed with 2 t. rice/oat/almond/coconut milk
3/4 - 1 c. liquid (rice/oat/almond/coconut milk/juice)...may have to adjust based on flour you use, I start with 3/4 c., mix everything together, and if I need more I just whisk it in
2 T. - 1/4 c. honey/agave nectar/brown rice syrup (based on how sweet you like your muffins)
1/4 c. safflower oil (I generally use safflower, but you could use any kind of oil you prefer)

(2) Mix the above liquid ingredients right in a 4 c. liquid measuring cup with a small wire whisk. Pour into flour and whisk, adding liquid if need be. Batter should be lumpy, but the batter sits it will start releasing gas and become "puffy". You should try to work as quickly as possible once you mix the wet & dry ingredients and get the muffins in the oven.

(3) Fold in whatever add-ins you want; grated carrot or zucchini, mashed bananas, berries, chopped candied ginger, rasins, dried fruit, etc.

(4) Bake for about 25-30 minutes, some muffins will brown, others won't depending on the flour you use. If you use all gluten-free flours (besides quinoa), you might want to add a t. of xanthan gum to improve texture.

I'm not worried if they don't come out perfect everytime...I like having an easy recipe I can memorize, then make whatever variation I feel like at the time.

I made these quinoa-zucchini muffins today, and everyone loved them (but we like the quinoa-flour taste, you might have to get used to this if you're new to quinoa).

Makes 12 extra large muffins:
3 c. quinoa flour
1 c. millet flour
2 T. baking powder
1 t. nutmeg
3 t. egg replacer mixed with 1/4 c. rice milk
2 c. rice milk
1/4 c. honey
1/2 c. safflower oil
2 c. shredded zucchini
1/4 c. chopped candied ginger

Follow the mixing directions above. I baked these on 350 for about 30 min. They didn't brown, but I could tell they were done as they were firm on top, the toothpick came out clean, and they were slightly pulling away from the sides of the muffin tin.

1 comment:

Becky said...

We had to recently go egg-free and I am looking for a high protein muffin and it sounds like yours might just do the trick with the quinoa flour. I was curious if the ginger could be optional? Thanks for sharing your recipes!