The best gluten free muffins
These muffins are adapted from an original carrot muffin recipe I received from Carol Cochran, who now owns and runs the Horse & Dragon Brewing Company in Fort Collins, CO. I also call this: “I just had a baby and need to poop” muffins, as Carol first gave them to me after I had given birth to one of my sons. And all I can say is, they performed as promised! But now I enjoy them all the time, and I have adapted it to our gluten free, mostly paleo diet. Enjoy!
Ingredients:
|
|
special note on flours
You can mix up the flours based on what you like and your allergy needs.
Sometimes I cut down the oat flour and add a ½ cup to 1 cup fast-cooking oats.
Directions:
- Preheat oven to 350 degrees
- Spray muffin pan with your favorite oil spray or use muffin papers
- Put all ingredients into large bowl
- Stir together
- Beat at high speed with electric mixer for 2 minutes or until completely mixed together
- Stir in raisins and cranberries if you want them (or blueberries!)
- Fill each muffin cup with batter – to just under filled (don’t over fill)
- Place pan on middle rack in heated oven.
- Bake for 20 to 25 minutes – check at 20 minutes (my oven takes 20)
- Put toothpick in middle of muffin and if it doesn’t come out clean, bake for another 2 to 5 min
- Don’t overbake – will still be soft to touch when done (just not sticky in middle)
- Cool for 5 to 10 minutes and then use a rubber spatula to gently remove all muffins from tin.
AND ENJOY!!
This recipe makes 18 to 24 muffins depending on size and how full you fill the muffin tins.
They are very moist – not like a dry cake muffin – and oh so yummy!
Perfect to make when you have famly coming over for a holiday or for easy breakfasts during a work week. They should keep for a week or if kept in the refrigerator.