Recipe by chiclet
The good people at Moosewood have done it again! These tender, tasty muffins look, taste, and feel like regular old wheat flour muffins. Eat them in a sunny garden with a cup of tea and contemplate the joys of wheat-free living.
Top Review by daytonajill
This has become my go-to recipe for gluten free muffins. The recipe is very forgiving in terms of the ingredients - I sometimes use part chia flour and frequently use raisins or cranberries instead of the strawberries. When I measure the dry ingredients, I do an extra batch and freeze it to make it easy the next time around.
- 1 1⁄4 cups rice flour
- 1⁄4 cup potato starch
- 1⁄4 cup tapioca flour
- 1⁄2 teaspoon xanthan gum
- 1⁄4 teaspoon ground cinnamon
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄2 cup butter or 1⁄2 cup margarine, softened
- 1⁄3 cup sugar
- 2 eggs
- 1⁄2 teaspoon pure vanilla extract
- 1⁄3 cup milk or 1⁄3 cup soymilk
- 2 bananas, peeled
- 1 1⁄2 cups strawberries, stemmed and coarsely chopped
Directions See How It's Made
- Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
- In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
- In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
- Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
- Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
- Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.