I spent last 2 days perfecting my gluten free muffins. Muffin pans after muffin pans, measuring cups, spoons, whisk, pan and paper…. thank god for my amazing cleaning goddess, Maria…. I have been waiting for the day you come to my house….****
Finally, muffins are approved by my husband! You can’t tell they are gluten free. In fact, I think they taste even better than regular ones. I gave them away and the rest I froze them. I just took a blueberry muffin out from the freezer, warmed it up, spread some butter on it and enjoyed it with a cup of chai tea. I feel so light I can go to my spin class now. I will hit the bike, thinking of my next meal.
Ingredients
3/4 cup ‘Super fine’ brown rice flour
6 Tablespoon tapioca flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
2 eggs
2/3 cup sugar
1/3 cup mayo base (1 egg yolk + a few drops of lemon juice + 3/4 cup canola oil) – This will produce about 3/4 cup of mayonnaise. We only need 1/3 cup. Save the rest for your sandwiches tomorrow.)
1/2 cup milk
1 teaspoons vanilla extract
Flavoring:
For lemon Millet muffin : Add 1 teaspoon lemon juice, 1 teaspoon lemon zest and 1/4 cup millet
For Almond muffin : Add 1/4 teaspoon almond extract and 1/4 cup sliced almonds
For blueberry muffin : Add 1/2 cup blueberries (Frozen or fresh)
Preparation
1. Mix the brown rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.
Don’t get scared by it’s name. It is a natural sugar derived from corn used as a thickening agent or to give gluten free baked goods ‘fat feel’.
It is very important to use ‘Super fine‘ rice flour. Asian markets carry super fine rice flour. But I didn’t want to make a trip all the way…. so I just bought regular brown rice flour at a close by organic grocery shop and ground it in a coffee grinder till super fine.
2. Make ‘mayonnaise’ base: Beat one egg yolk till light and fluffy – Add a few drops of lemon juice (or vinegar) – Add a few drops off canola oil and whisk like MAD – Keep whisking and add remaining oil SLOWLY – Keep whisking until your arm falls off. ( Till it thickens and starts look like mayonnaise.) This should produce about 3/4 cup. We only need 1/3 cup. Save the rest for your sandwiches tomorrow.)
What the heck, you can use store-bought mayonnaise if you don’t feel like making this base.
2. Mix the eggs, sugar, and ‘mayo’ base until fluffy. Add the flour mixture, milk and vanilla and mix well. Spread batter into the prepared pans.
3. Bake at 350’F for 17~20 mins. But do not over bake. Keep your eyes on these little guys.
Lemon – Millet muffins
Blueberry muffins
Warm it up and spread some butter on it. Mmmmmm
Almond muffins
Your muffins look fabulous!!! I also love this blog. It is beautifully presented!
Please support my petition for the Girl Scouts to sell a gluten free and allergen free cookie. http://www.change.org/petitions/encourage-the-girl-scouts-to-sell-an-allergen-free-cookie
Your photos look amazing!
I have been searching for a gluten free millet recipe for a while and now I finally found it.
But where do you use millet?
I can’t wait to try your recipe.
Great! and Thanks! ^^ See under flavoring: 1/4 cup of millet (or you can adjust the amount as you wish). Oh~ Crunchy pleasure. love millet. Back home, my mom used to cook rice with millet. They are so good for you too.
I love this post! and I love your blog. I’m glad you are ntuirrung yourself with food that you deserve!
Sue, do you take your own ptaroghophs? Your pictures are just as beautiful as your words!
Looks delicious and delicate!
mmmm, looekd delicious! I’m impressed with the one-handed egg cracking.Tyson sure seemed to be enjoying it
Nice tips! I have been previously seeking something similar to this for quite a while now. Thank you!
Gee these are good! I exchanged the millet for almond meal, then made a simple lemon juice/sugar topping (mix 1/4 sugar, juice of a lemon, prick the tops and drizzle it on, easy) You could make it more lemony and serve it with the drizzly sauce and double cream.
Wooooo~~~ that sounds so good!!!! I’m going have to try your simple syrup method next time! Thanks for sharing, Cressida!!! xoxo
Hi-I’ve been gluten-free for ages, and I’m about to try these–I think the mayo is going to make them fantastic:) Thanks for the proportions!
Lynnel
Hope you enjoyed them! 😀
These look lovely! How many muffins does the recipe make and how full do you fill the muffin cups? Thanks.
Yum! And they are all lucky to have you but they sulhod stop whining!
I don’t usually comment, but I have been Gluten Free for 2 years and I have tried so many muffin recipes, with not much luck. I want to Thank You!!! These muffins are awesome.