Muffins
| Category: | Sweets Cakes & Pies |
Ingredients
Muffin Base
| 3 cups Frankie's gluten-free all-purpose flour blend |
| 1 1/2 cups white sugar |
| 1/2 tsp baking soda |
| 1/2 tsp baking powder |
| 1/4 tsp Kosher salt |
| 3/4 cup vegetable oil, or light salad oil |
| 3/4 cup water |
| 4 lg eggs |
| 1 tsp vanilla extract |
Carrot
| 3 cups grated carrots |
| 1 cup raisins |
| 2 tbsp cinnamon |
Berry
| 3 cups fresh or frozen berries |
| 2 tbsp lemon juice (optional) |
Banana
| 3 ripe bananas |
| 3/4 cup chocolate chips (optional) |
Lemon Poppy Seed
| 1/8 cup poppy seeds |
| 4 tbsp lemon juice |
Lemon Poppy Glaze
| 1 cup Icing sugar |
| 1 Lemon juiced |
Pumpkin/Spice
| 1/4 cup Pumpkin puree |
| 2 tsp cinnamon |
| 1/2 tsp clove, ground |
| 1/2 tsp nutmeg, ground |
| 1/2 cup chocolate chips |
Muffins Directions
Preheat oven to 350°F or 175°C
Line muffin pans with muffin papers or well oil a bundt pan.
Combine all of the dry ingredients in a large mixing bowl then add the wet ingredients and mix well beating lots of air into the mixture.
Add in the following for each batch:
Carrot: 3 cups grated carrots, 2 tablespoons cinnamon, 1 cup of raisins.
Banana: 3 mashed bananas, 1/2 cup chocolate chips (optional)
Berry: Stir in 3 cups of frozen or fresh blueberries, raspberries or chopped strawberries
Lemon Poppy seed: Mix in 4 tablespoons lemon juice with 1/8 cup poppy seeds.
Lemon poppy seed glaze: 1 cup of icing sugar with the juice of one lemon.
Pumpkin/Spice: Mix in 1/4 cup of pumpkin puree with 2 tsp cinnamon, 1/2 tsp each of nutmeg and clove, 1/2 cup chocolate chips.
Bake for 30 minutes for muffins and 45 minutes with a bundt pan or until a toothpick comes out clean when inserted.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I bake. You can make this recipe as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.
