Gluten Free Muffins Quick & Easy
It's quite easy to make your own gluten-free muffins using these instructions for a gluten-free flour mix.
Yield
8 servingsPrep
5 minCook
20 minReady
30 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
sugar
|
|
| 2 | tablespoons |
vegetable shortening
|
|
| 2 | large |
eggs
|
|
| 1 | cup |
gluten free flour mix
(recipe follows), or all rice flour |
* |
| ¼ | teaspoon |
salt
|
|
| 2 | teaspoons |
baking powder
|
|
| ½ | cup |
milk
or non dairy liquid |
|
| ¼ | teaspoon |
vanilla extract
|
|
| Glutenfree flour mix | |||
| 2 | x |
rice flour
parts |
*
|
| ⅔ | x |
potato starch flour
parts |
* |
| ⅓ | x |
tapioca flour
parts |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
sugar
|
|
| 3E+1 | ml |
vegetable shortening
|
|
| 2 | large |
eggs
|
|
| 237 | ml |
gluten free flour mix
(recipe follows), or all rice flour |
* |
| 1.3 | ml |
salt
|
|
| 1E+1 | ml |
baking powder
|
|
| 118 | ml |
milk
or non dairy liquid |
|
| 1.3 | ml |
vanilla extract
|
|
| Glutenfree flour mix | |||
| 2 | x |
rice flour
parts |
*
|
| 0.7 | x |
potato starch flour
parts |
* |
| 0.3 | x |
tapioca flour
parts |
* |
Directions
In the mixing bowl, cream together sugar and shortening. Then beat in the eggs.
Sift together the gluten free flour, salt, and baking powder and add to the egg mixture alternately with the milk. Do not over-beat.
Stir in the vanilla. These are best mixed by hand. Pour into greased muffin cups.
Bake in preheated 350℉ (180℃) oven for about 20 minutes.
Makes 8 muffins.
VARIATION: Pour half the batter in the muffin tins and sprinkl a mixture of cinnamon and sugar over the batter. Cover with the remaining batter and sprinkle the tops with more cinnamon and sugar.
Gluten Free Flour Sift 2 parts of rice flour, ⅔ parts of potato starch flour and ⅓ part of tapioca flour together and store in a tightly sealed container.
