Easy Gluten Free Muffins

This recipe is adapted from my favorite gluten-free recipe book (a gift from my friend Mimi) The Gluten-free Gourmet by Bette Hagman. I recently read that she passed away awhile back (may she rest in peace).

Quick and Easy GF Muffins

1/4 cup sugar (I usually skip this)
2 Tbs shortening (I use unsalted sweetcream butter)
2 eggs
1 cup GF flour mix or all rice flour (I use all rice flour)
1/4 tsp salt
1/4 tsp xanthan gum
2 tsp baking powder
1/2 cup milk or nondairy liquid
1/4 tsp vanilla
2+ Tbs mix ins (nuts, berries, chips, cheese, corn, jalapenos, etc)

These muffins follow pretty much the same instructions as regular quick bread. Preheat oven to 350. Combine wet ingredients (Except milk/substitute and vanilla), sift together dry ingredients, alternate adding dry ingredients and milk to wet ingredients a little at a time until just combined. Don’t overbeat. Add vanilla and any mix-ins last. 

I tend to not follow the directions exactly… Instead I turn on the mixer, add ingredients in the order listed, tend to overbeat, and add to many mixins. Yet, and this is why this is one of my favorite GF recipes, these muffins ALWAYS turn out not only edible but delicious, moist and bready! If you’ve been eating GF for awhile you know what I mean by that.
GF muffins fresh from the oven.
As you can see Steve has already snatched one.

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