Sunday, February 17, 2013

Sweet Muffins - wheat, soy, dairy free recipe

Sweet Muffins

These muffins are so good, I have used them as cupcakes for kid's birthday parties.

Sweet Muffins
Wheat, soy, and dairy free recipe
Makes about 12 muffins
1/3 cup sugar
3 tablespoon safflower oil (any other oil you tolerate will work)
3 eggs
1 ½ cup GF flour (may be all brown rice flour or combination of your choice)
¼ teaspoon salt
3 teaspoons baking powder
¾ cup milk or nondairy liquid
½ teaspoon vanilla (optional – I omit this since vanilla is a legume)

In the mixing bowl, cream together sugar and oil.  Then beat in the eggs.
Sift together the flour, salt, and baking powder and add to the egg mixture alternately with the milk.  Don’t overbeat.  Stir in the vanilla.
Pour into greased muffin cups (or papers).  Bake in preheated 350 degree oven for about 20 minutes.  Makes about 1 dozen muffins.

 I have made these with reduced sugar or with sugar substitutes such as honey or agave nectar.
 Notice the funky shape on the top of these muffins?  The upturned edges are the result of my impatience, I believe.  I put them in before the oven was fully pre-heated.  Normally, they would have a nice, evenly rounded top, but in this instance - the edges cooked before they had the opportunity to fully rise.

Original (smaller) Recipe from the Gluten Free Gourmet  by Betty Hagman
Makes about 8 muffins

¼ cup sugar
2 tablespoons shortening
2 eggs
1 cup gluten free flour mix or all rice flour
¼ teaspoon salt
2 teaspoons baking powder
½ cup milk or nondairy liquid
¼ teaspoon vanilla

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