This was today's breakfast! Alexis woke up this morning and declared she was tired of cereal and oatmeal and yogurt for breakfast. She didn't want gluten free pancakes or waffles! She wanted a MUFFIN! So the search was on for a gluten free muffin that wasn't blueberry. One problem though, I really didn't want to go to the store so we had to find a reciepe that we already had the ingredients for! We found one for cinnamon-raisin scones and changed and adapted a few things to make them into muffins!Preheat oven to 350 degrees
Ingredients: 2 cups Bobs Red Mill gluten free All Purpose Flour
1 tablespoon gluten free baking power
3 tablespoons light brown sugar
1 teaspoon xanthan gum
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
5 tablespoons gluten free butter
1 egg
1/2 cup lactose free milk or cream
2 teaspoons vanilla
2/3 cup raisins
Directions: In a large mixing bowl whisk together all dry ingredients. Then using the mixer whisk attachment cut in the butter. Add in and beat to mix the eggs, milk, and vanilla. Then stir in the raisins.
Place equal amounts of the dough into silicone or paper baking cups (spray with gluten free cooking spray) then place them in muffins pans. Cook at 350 degrees for 15-20 minutes until they are set and slightly golden.
Serve them warm with a little gluten free butter inside! YUMMY!!!!!!
I saw Xanthan Gum at WinCo and had no idea what it was for. It's interesting to see a recipe that calls for it. With so many products to choose from, how do you know what has gluten and what doesn't?
ReplyDeleteMost gluten free baked goods have xanthan gum. This was my first time using it. It's been quite a trial to learn what has gluten and what doesn't. I have tons of books that have taught me how to read a label. That's a good idea for a posting though....Hmmmm...I'll have to go through my books and come up with a list to post of ingredients to watch out for.
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