De Omni Scribili

Scribblings Of Ed Wiebe

Basic Muffins

2     eggs 
1 1/4 cup  milk
1/3   cup  vegetable oil (sunflower)
1     cup  white rice flour
1     cup  tapioca starch
1     cup  oat flour (GF)
1/2   cup  sugar

1          banana (optional)
2     tsp  baking powder
1     tsp  xanthan gum
1     tsp  vanilla
pinch      salt 

Mix eggs, milk, sugar, vanilla, salt, oil.
Blend in the flours.
Add baking powder and xanthan gum. 
The batter should be on the runny side. 
Not too stiff.

This recipe will make 12 muffins. 
Always use _parchment_ muffin cups. 

Bake at 350 °F (in a convection oven) for 20 minutes.

This is the basic recipe. You can modify it with extras. Chocolate chips, chocolate, ground coffee, strawberrys, blueberrys, lemon juice and poppy seeds, etc. I also use it to make pumpkin muffins. To do that I reduce the milk a bit and add a can of pureed pumpkin as well as cinnamon and nutmeg. Experiment!

I find that there's a fine balance with respect to moisture in gluten-free muffins. If there's too much the muffins will fall as they cool. If there's not enough they can be a crumbly mess. It may take you several tries to get it right.

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