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    You are in: Home / Recipes / Any Kind Muffins (Gluten Free) Recipe
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    Any Kind Muffins (Gluten Free)

    Any Kind Muffins (Gluten Free). Photo by **Tinkerbell**

    1/6 Photos of Any Kind Muffins (Gluten Free)

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    UmmBinat's Note:

    5 stars on http://www.celiac.com. Add anything you like to make them special. Blueberries, chopped banana and vanilla or chocolate chips (Live Free brand are soy free), apple pieces and cinnamon with raisins, etc. I find these keep best if I wrap them in aluminum foil while they are still slightly warm.

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    Ingredients:

    Serves: 6

    Yield:

    large m ...

    Units: US | Metric

    • 1/2 cup brown rice flour
    • 1/2 cup rice flour (white rice flour)
    • 1/4 cup tapioca starch or 1/4 cup sweet rice flour
    • 1/3 cup sweet rice flour or 1/3 cup potato starch
    • 1/2 cup organic sugar or 1/2 cup brown sugar
    • 2 teaspoons gluten free baking powder (or a tad more baking soda & 1tbs organic apple cider vinegar in at last minute)
    • 1 teaspoon baking soda
    • 1 teaspoon guar gum (may substitute xanthan gum ~ corn derived)
    • 1/4 teaspoon sea salt
    • 1/3 cup bland oil
    • 1 large egg (or use 2 Ener-G egg replacer eggs)
    • chopped fruit, Enjoy Life chocolate chips, spices, etc. (additions)

    Directions:

    1. 1
      * Additionally you need 1 cup of something wet (sour cream, squished banana, yogurt, applesauce, juice, etc.).
    2. 2
      Preheat oven to 350°F.
    3. 3
      The basic procedure for all muffins is mix dry ingredients.
    4. 4
      Then add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand.
    5. 5
      Scoop into lined muffin tins generously.
    6. 6
      Bake in preheated oven for about 25 minutes (until a skewer comes out clean).

    Ratings & Reviews:

    • on April 15, 2012

      55

      Yum! I used about 1/3 agave instead of the brown sugar and used some crushed walnuts. I filled them with a teaspoon of blueberry preserve I got at the market this morning and they turned out perfectly! I used applesauce for the liquid. Very nice texture, not cakey and didn't stick to the paper. This will be my go-to GF muffin recipe

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 14, 2012

      55

      Thank-You so so much for this recipe! I have been looking for this! This is my favorite! I used pumpkin pie mix, on accident thinking it was pumpkin puree, but they came out absolutely fantastic!!!! I can now make my own muffins rather then spending 2 bucks a pop!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2012

      55

      great recipe - very good texture and taste. made one batch of rhubarb muffins, added a bit of extra sugar to compensate for the bitterness of the rhubarb. about to make some banana chip muffins with the recipe today.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (12)

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    Nutritional Facts for Any Kind Muffins (Gluten Free)

    Serving Size: 1 (73 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 311.4
     
    Calories from Fat 122
    39%
    Total Fat 13.5 g
    20%
    Saturated Fat 1.9 g
    9%
    Cholesterol 31.0 mg
    10%
    Sodium 319.7 mg
    13%
    Total Carbohydrate 44.3 g
    14%
    Dietary Fiber 1.1 g
    4%
    Sugars 16.8 g
    67%
    Protein 3.3 g
    6%

    The following items or measurements are not included:

    tapioca starch

    gluten free baking powder

    guar gum

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