I have now made these twice and I have to say they are better than regular flour muffins! I didn't change any thing other than adding my own spices 1 tsp cinnamon, 1/4 tsp cloves and 1/8 tsp nutmeg per 1 cup mix.
I have been looking for a zaar recipe that is gluten and more specifically, sweet free. I have candida and was told to avoid all sweeteners except stevia, I made these muffins and they turned out great. I added carrot juice as the liquid and some nuts and grated zuchinni. Thanks a lot!
Excellent recipe. I added extra sugar and was short some of the sweet rice flour so just added more white rice flour. I am high altitude so I used and extra tsp of baking powder and they turned out perfectly (very forgiving recipe for substitutions) Thanks for posting!
Awesome GF recipe! I made them with 1 1/2 c. mix with the wet ingredients and added choco chips. They were fabulous. So fluffy and moist. I am going to try sweet potato muffins next. Thanks for the recipe.
Wow! Who knew a muffin with so little in it could be so good?? I mixed up a batch of mix using all regular rice flour, and 1/2 c. tapioca, and I used stevia instead of sugar. When I made the first set of muffins (double batch - 2 c. mix) I stired in 1/2 c. shredded coconut, cinnamon, cardamon, cloves, and nutmeg, a small chopped up apple, then used apple juice concentrate for all of the liquid. Beleive it or not, they were NOT sweet...at all. I was a bit disappointed. I wondered if it was because I hadn't used any sweet rice flour...maybe that makes some difference? So, with the last single (1 c. mix) batch left from the initial mix, I added 3 more of the micro spoonfuls of stevia to the dry ingredients. Then, I used 1/4 c. peanut butter for the oil, and 1/3 c. apple juice concentrate for the liquid, and added about 1/4-1/3 c. shredded coconut. These were SOOOO good. I tried a piece off the top of one hot out of the oven and ended up devouring the whole thing in no time flat! UPDATE: I have now made these several more times, and my favorite is to use 2 ripe, mashed bananas, NO oil, 1/10 tsp. cloves, 1/8 tsp. ginger, and just enough water to thin them out a bit (depending on the size of the eggs). They are soooo good. Makes me want to whip up another batch right now! Thanks for such a versatile recipe!
Now this is a good GF/CF recipie. I had been using the I can't believe it's not gluten cake recipie on this site however, I won't use that one again this one is the best I have tried and trust me, I've tried a lot.
Great, just what I wanted, a muffin recipe that was gluten AND dairy free. I made it using a commercial GF flour mix, added pine nuts, finely chopped sundried tomatoes and herbs, and made 32 mini muffins. The friend I made them for will love them and even I find them yummy! This will give me more confidence to experiment, thanks! (Mar, Australia)
These muffins are great! I'm not the greatest baker and I can easily modify them to a number of different flavors including banana, pumpkin, coconut, banana, chocolate, lemon poppyseed and they always turn out great. I usually make 76 at a time and freeze what I won't eat in a day or two. Most people seem to just know me as "that girl who eats a lot of muffins" because this has been the best tasting snack to bring to work or out for the day that doesn't taste like some combination of cardboard and sawdust.
These are delicious. I make them often and share this recipe with fellow GF eaters from my keeper recipe collection. I like to add 1/2 t of cinnamon to help bring out the flavor of fruit I add to it.
So delicious! These compare favorably to anything with gluten. I like a bit more sugar, however, so I added more.