May 16, 2010

Basic Muffin Recipe

1/2 c. brown rice flour
1/4 c. + 2Tb. brown sweet rice flour
1/2 c. sorghum flour
1/2 c. tapioca starch
1/3 c. sugar
1/2 tsp. xanthan gum
1 Tb. baking powder
1 tsp. unflavored gelatin (optional)
1/2 - 1 tsp. spice (optional depending on what additions you are using and what flavors you like)

1/4 c. oil
2 eggs
1 tsp. vanilla extract (or other flavoring such as lemon)
1 - 1 1/4 c. liquid/milk
1/2 tsp. salt
additions (see note)

In a medium sized bowl combine the dry ingredients. In a smaller bowl or measuring cup combine the wet ingredients and add to the dry ingredients. (If you are using wet additions such as canned fruit, use 1 cup liquid.) Mix just until moistened. Fold in additions. Put in greased muffin tin and bake at 400 degrees for 18 - 20 minutes.

Additions:
fresh fruit, chopped
canned fruit - Use the juice as part of the liquid. I add 20 oz. crushed pineapple to a double batch of muffins. For pears or peaches, chop the fruit before adding it.
nuts
raisins
chocolate chips
coconut
grated zucchini

Recipe from www.glutenfreehomemaker.com

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