GLUTEN-FREE MUFFINS
While experimenting with a gluten-free diet, I realized I needed my muffins. It took a few tries, but I honestly think that these are just as good as the original. The tops always come out pretty too. This is gluten free and can be corn free. Feel free to experiment and add whatever fruit you like, or even nuts. Happy cooking and good eating.
Provided by RiaJL
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease two 12-cup muffin tin or line with paper liners.
- Sift rice flour, millet flour, tapioca flour, date sugar, arrowroot starch, xanthan gum, cream of tartar, baking soda, salt, and ginger together in a large bowl.
- Mix buttermilk, egg yolks, vegetable oil, and honey together in a separate bowl. Pour over the rice flour mixture and mix until all the flour is incorporated. Fold in blueberries.
- Beat egg whites in a large bowl with an electric mixer until almost stiff. Fold into the batter gently; batter should be very porous. Pour batter into muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes.
Nutrition Facts : Calories 346.7 calories, Carbohydrate 61.4 g, Cholesterol 39.6 mg, Fat 10.9 g, Fiber 1.8 g, Protein 3.9 g, SaturatedFat 1.9 g, Sodium 281.5 mg, Sugar 3.7 g
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xddrizxy
xddrizxy96@yahoo.comThese muffins are a great value. They're affordable and they make a lot of muffins.
Kebron Kebron
kebron@gmail.comI love that these muffins are made with whole wheat flour. It makes them a healthier choice.
Sci
sci@hotmail.comThese muffins are a great way to start the day. They're filling and satisfying, and they give me a boost of energy.
Lora Marshall
l_marshall@yahoo.comI'm not gluten-free, but I love these muffins. They're so moist and delicious.
Muhammad Faizan Shazad
f-muhammad56@gmail.comThese muffins are so easy to make. I love that I can just throw all the ingredients in a bowl and mix them together.
Andrew Craig
andrew@hotmail.comI've been looking for a gluten-free muffin recipe that doesn't use almond flour. This recipe is perfect! The muffins are light and fluffy, and they have a great flavor.
Jamali Jamal
jamalj@aol.comThese muffins are perfect for a quick and easy breakfast or snack. They're also a great way to get your kids to eat their fruits and vegetables.
Peyton Luc
lucpeyton@gmail.comI'm so glad I found this recipe! My son has celiac disease, and it's hard to find gluten-free baked goods that he enjoys. These muffins are a lifesaver.
Junior Ngalle
njunior100@hotmail.comThese muffins are a great way to use up leftover fruit. I added blueberries and raspberries to mine, and they were delicious.
Trenil Cummings
trenilcummings48@hotmail.comI love the texture of these muffins. They're so moist and fluffy, and they have a delicious crumb.
Siphiwe Ntombela
sntombela@yahoo.comThese muffins are so good, I can't believe they're gluten-free! They're a great way to start the day or enjoy as a snack.
Sk Liam
liam-sk@yahoo.comI've tried many gluten-free muffin recipes, but this one is by far the best. The muffins are light and fluffy, with a perfect balance of sweetness.
Domini Flemings
domini@hotmail.comThese muffins were a hit with my family! They're moist, fluffy, and have a delicious crumb. I love that they're gluten-free, so everyone can enjoy them.