|
Post by carnation037 on Jan 23, 2003 11:35:52 GMT -6
I found some gluten free muffins to post for everyone.
|
|
|
Post by carnation037 on Jan 23, 2003 11:36:34 GMT -6
Gluten & Dairy Free - Apple + Honey Muffins
Wet Mix - 1/2 cup vegetable oil 1/2 cup honey 1/4 cup water 1 cup diced cooked apple 1 cup sultanas (golden raisins) Dry Mix - 1 cup soy flour 1 cup rice flour 1 tsp baking soda 1/2 tsp cream of tartar 1 tsp cinnamon
Preheat oven to 320oF, prepare pans. Combine the oil, honey & water & stir in the sultanas & apple. Mix the previously mixed dry ingredients into the wet mix. Spoon into pans & begin cooking without delay, bake for 25-30 mins. Makes 10 muffins. Variations: Wheat Free: replace the flours with 2 cups rye flour. Any desired nuts & dried fruits may be added to this mixture. One cup addition is sufficient. Suggestions are walnuts, almonds, sunflower seeds, with raisins or dates and/or dried apricots. Chopped dried figs with fresh orange peel is tasty.
|
|
|
Post by carnation037 on Jan 23, 2003 11:37:09 GMT -6
Gluten Free - Dried Fruit Muffins
Wet Mix - 2 cups mixed dried fruits (as desired) 1 cup water 1 1/2 cups apple puree grated rind of 1 orange or lemon Dry Mix - 3 tsp mixed spice 1 1/2 cups soy flour 1 cup rice flour 3 tsp wheat free baking powder
Preheat oven to 300oF, prepare pans. Warm the mixed fruit in the water or presoak to plump it. Add & mix in the apple puree & citrus rind. Mix in the dry ingredients, this mixture can be well mixed without fear of toughening the crumb. Spoon into pans & bake for 35-40 mins. Makes 12 muffins. gluten free baking poses several problems for the cook. The products tend to be heavy & crumbly & lack flavour. Adding extra binding agents like eggs & cheese will help, & adding extra flavour with nuts, dried fruits, juices, spices & herbs will give a happy result. Use only soy, rice, potato, corn, chick pea & buckwheat flours.
|
|
|
Post by carnation037 on Jan 23, 2003 11:37:42 GMT -6
Gluten Free - Chick Pea Muffins
Wet Mix - 2 eggs 1/2 cup grated cheddar cheese 1/2 cup pumpkin puree (To make pumpkin puree, cook 1 lb pumpkin in 1/3 cup of water.) 1/2 cup diced onion 1 Tbsp chopped chives 1 tsp sugar, salt and pepper 1/2 to 1 tsp curry powder (optional) Dry Mix - 1 1/2 cups chick pea flour 3 tsp wheat free baking powder
Preheat oven to 400oF, prepare pans. Blend the wet mix ingredients together in a bowl. Quickly but thoroughly mix in the dry ingredients, spoon into pans & begin baking immediately. Bake for 25-30 mins. Makes 12 muffins. Variations: Chick Pea with Green Peas: Add 1/2 to 1 cup of cooked green peas to the wet mix. Chick Pea with Seeds: Add 1/4 cup sunflower & 1/4 cup sesame seeds to the wet mix.
|
|
|
Post by carnation037 on Jan 23, 2003 11:38:14 GMT -6
Gluten Free - Cheese Muffins
2 1/2 cups gluten free bread mix 1 1/2 cups cold water pinch salt 1/2 cup grated cheese
Mix together quickly & thoroughly, then 3/4 fill greased muffin pans & bake at 450oF for about 15 mins.
|
|
|
Post by carnation037 on Jan 23, 2003 11:38:46 GMT -6
Gluten Free - Chocolate + Apple Muffins
Wet Mix - 1/2 cup margarine 1/2 cup sugar 1/4 cup cocoa 2 eggs 1 1/2 cups apple puree 1/2 cup chopped chocolate or choc chips Dry Mix - 1 cup soy flour or cornflour 1 cup rice flour 1 1/2 tsp wheat free baking powder OR 1 tsp baking soda & 1/2 tsp cream of tartar
Preheat oven to 300oF, prepare pans. Cream the margarine & sugar then blend in the cocoa. Beat in the apple puree, chocolate & eggs. Combine the dry ingredients then carefully mix them into the wet ingredients. Spoon into pans & bake for 30 mins. Makes 8-10 muffins. Variations: Banana-Choc: Replace the apple puree with 1.1/2 cups mashed bananas. Coconut & Apple-Choc: Add 1 cup of dessicated coconut to the wet mix. Fruity Apple-Choc: Add 1 cup of any desired dried fruits to the mixture. Jaffa-Choc: Substitute the apple puree with 1.1/4 cups of orange juice & 1 Tbsp finely grated orange rind. Add 1 cup of dessicated coconut. Nutty Apple-Choc: Add 1/2 cup chopped walnuts/pecans to the wet mix. Note: Cornflour = cornstarch.
|
|