I really love to cook because I can use a basic idea and sort of wing it. With baking, I struggle a bit more because often you need to follow a recipe for it to really turn out well.
Muffins though, I wing it. A lot actually. My secret is that I use a basic recipe formula and swap in different types of ingredients to make it different and exciting! My motto is that I’m a “perfectly imperfect baker”.
Want banana muffins? Throw in some bananas. Blueberry muffins? Throw in some blueberries and lemon zest! Cranberry chocolate chip? Sure!
This is also an easy way to ease into experimenting with some different gluten free flours. Buckwheat flour? Goes nicely with apples or chocolate. Quinoa flour goes nicely with bananas. Teff goes so well cardamom and chopped dates. All you need to do is have a bit of courage and try!
Here is the recipe formula for gluten free muffins:
1 cup gluten free flour mix (use my recipe)
1 cup other gluten free flour (buckwheat, gluten free oat or oat flour flour, millet flour, quinoa flour, etc)
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk or plant based alternative
1/2 cup oil
1/4 cup sugar
1 teaspoon vanilla
Extra ingredients: blueberries, walnuts, chia seeds, pumpkin seeds, mashed banana, chocolate chips, etc
- Mix dry ingredients together in a large bowl.
- Whisk together wet ingredients in a small bowl.
- Preheat oven to 350F and line 12 muffin tins with paper liners.
- Add wet ingredients to dry and stir until just combined.
- Divide muffin batter between the muffin tins and bake for 20 minutes or until baked through.
- Remove from oven, allow to cool slightly. Remove from tins and let muffins cool completely on a wire rack.
Gluten free muffins taste best fresh and warm. Store in the fridge for a couple of days but best in the freezer and thaw as needed.