The Best Gluten Free Muffin Recipe (Makes 12 Muffins) - DF/Refined Sugar Free Option

The Best Gluten Free Muffin Recipe (Makes 12 Muffins) - DF/Refined Sugar Free Option

These Muffins are simply divine. Its original recipe is from an  American friend and we have simply converted it to make it gluten free. You can use 210g of gluten free flour mix if you do not have the three flours at hand that we have used. But the taste and texture is a little nicer using the Buckwheat and Sorghum Flour and Tapioca Starch. We have also used Flaxseed Meal as a binder rather than Xanthan or Guar Gum as its high in fibre and adds a nice flavour. If you use a GF flour Mix that has binders already added, omit the gums. You can still add the Flaxseed Meal for the taste.

 

These Muffins can also be made dairy free and egg free but the result will be slightly different. We recommend using 1 banana to replace the two eggs. The banana will keep the mix moist and adds a bit of extra flavour as a bonus too. 

 

You can choose to add whatever you have on hand to flavour these muffins. We have made them with frozen mixed berries, chocolate chips and just plain and they are delicious.

Here is what you need:

125g Soft Butter (use margarine  for dairy free!)

190g Castor Sugar (100g coconut sugar for a refined sugar free version!)

2 Eggs 

1tsp Vanilla Extract

1/2 tsp Lemon Rind

70g each of Buckwheat Flour, Sorghum Flour and Tapioca Starch (or you can use 210g of gf Flour Mix like Edmonds/Bakels)

40g Cornmeal (Healtheries)

2 tsp Baking Powder

1/4 tsp Salt

1/4 tsp Cinnamon

125ml Milk (or dairy free replacement)

Blueberries, Mixed Berries or Chocolate Chips to flavour (about 200g)

 

1) Cream Butter and sugar until light and fluffy. Add the eggs, one at a time, until combined. Combine all dry ingredients in a separate bowl.

2) Add half the flour combination. Keep mixing and add the milk to bring the dough together. Add the remaining flour and mix until well combined. 

3) Fold in any fruit or chocolate chips that you are using and fill dough into prepared and lined muffin tins.

4) Bake at 180°C (fan forced, preheated) for 25-30 Minutes. Let Muffins sit for 15 minutes in the baking tin before turning them onto a cooling rack. Dust liberally with Icing sugar before serving.

Makes 12 Muffins 

 

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