Saturday, June 9, 2012

Melt In Your Mouth Muffins- Gluten Free

So, for the gluten free version of these muffins, you will need to add a little extra milk than the original version, but they really are very delicious too!  I was worried that they would be a poor substitute for the real thing, but that is not the case!  I have NO problem eating this version while the rest of the family eats the real thing!  I also substituted Splenda for the sugar and Silk for the milk to accommodate my dairy free diet.

Muffin Mix-Gluten Free                                                                                                                    

(Melt-in-Your-Mouth Muffins-Gluten Free Version!)

8 C. White Rice Flour (Below)                     2 tsp. Ground Nutmeg
3 C. Splenda                                                  1 Egg  
3 Tbsp. Baking Powder                                1 1/2- 2 C. Silk
2 tsp. Salt                                                       ½ C. Butter or margarine, melted
2 tsp. Ground Cinnamon

For Mix:  In larger bowl, combine flour, sugar, baking powder, salt, cinnamon, and nutmeg.  Mix well.  Put in large airtight container.  Label with date and contents.  Store in a cool, dry place.  Use within 6 to 8 months.  Makes about 11 cups of muffin mix.

For Muffins:  Preheat oven to 400°.  Put liners in muffin pans.  Put 2 ¾ cups muffin mix in medium bowl.  Combine egg, milk, and butter in small bowl.  Add all at once to muffin mix.  Stir until mix is just moistened; batter should be lumpy.  Fill prepared muffin liners ¾ full.  Bake 18 to 20 minutes, until golden brown.  Makes 1 dozen muffins. 

For variation, fill liners only partway; add a teaspoon of jam or jelly.  Finish filling liners.  Can also mash up a banana or two and add to batter with some chopped walnuts; add cup of blueberries or chocolate chips.  Bake as usual.

These are just 96 calories if you make them plain and still as low as 131 calories if you add chocolate chips to them!  Nice!

Rice Flour Mix:
2 C. Rice Flour                                             1/3 C. Tapioca Flour
2/3 C. Potato Starch                                   1 tsp Xanthan Gum

Mix at this ratio until you have the amount of rice flour you would like.  Store in an air tight container.



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