I first met Carol Fenster back in 2005 when we were both guest speakers at a national US celiac conference. Ever since that time, Carol has been one of my favorite gluten free cookbook authors. So I was thrilled to try the recipe from her Gluten-Free 101 book and loved them!
So I wanted to share Carol’s recipe with you!
As Carol says, “Muffins are one of the simplest, most fail-proof of gluten-free breads, so I suggest that beginners make them first to gain confidence. Plus, muffins are small, so they bake more quickly than a large loaf of bread and you have gratification in much less time.”
Use this recipe when you want a plain and simple muffin. Personally, I loved the taste of the blueberry lemon and raspberry. Just follow any of the variations below to modify this recipe to your tastes. With a good basic muffin recipe to build upon, many variations are possible. Enjoy!
Makes 12 muffins
Preparation time: 10 minutes
Baking time: 20 to 25 minutes
- 2 1/3 cups Gluten-Free Flour Blend (see below)
- 3/4 cup sugar, plus more for sprinkling
- 2 teaspoons baking powder
- 1 1/2 teaspoons xanthan gum
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1 cup milk of choice
- 1/3 cup canola oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- Place a rack in the lower third of the oven. Preheat the oven to 375ºF. Generously grease a standard 12-cup nonstick (gray, not black) muffin pan or use paper liners.
- In a large bowl, whisk together the flour blend, sugar, baking powder, xanthan gum, salt, and baking soda until well blended. With an electric mixer on low speed, beat in the milk, oil, eggs, and vanilla until thoroughly blended. Increase the speed to medium-low and beat until the batter is slightly thickened, about 30 seconds. Divide the batter evenly among the muffin cups and sprinkle the tops with a little sugar. (A 1[½]-inch spring-action metal ice cream scoop helps ensure uniformly sized muffins.)
- Bake until the muffin tops are lightly browned, 20 to 25 minutes. Cool the muffins in the pan on a wire rack for 10 minutes, then remove the muffins from the pan and cool on the wire rack for another 10 minutes. Serve slightly warm.
210 calories; 3g protein; 7g total fat; 1g fiber; 36g carbohydrates; 32mg cholesterol; 260mg sodium
Prepare the batter as directed. Gently stir 1 cup fresh blueberries and 1 tablespoon grated lemon peel in to the batter before pouring into the cups. Bake as directed.
220 calories; 3g protein; 7g total fat; 2g fiber; 38g carbohydrates; 32mg cholesterol; 260mg sodium
Add 1/2 teaspoon ground cinnamon to the dry ingredients, and gently stir 1 cup fresh raspberries into the batter before pouring into the cups. Bake as directed.
220 calories; 3g protein; 7g total fat; 2g fiber; 37g carbohydrates; mg cholesterol; mg sodium
Gently stir 1 cup sweetened dried cranberries and 1 tablespoon grated orange zest into the batter before pouring into the cups. Bake as directed.
215 calories; 3g protein; 7g total fat; 2g fiber; 36g carbohydrates; 32mg cholesterol; 260mg sodium
Lemon–Poppy Seed Muffins
Add 1 tablespoon poppy seeds and 1 tablespoon grated lemon zest to the batter in Step 2. Bake as directed.
215 calories; 3g protein; 8g total fat; 1g fiber; 36g carbohydrates; 32mg cholesterol; 261mg sodium
Gluten-Free Flour Blend
Whisk together the following ingredients and store, tightly covered, in a dark, dry, place.
- 1 ½ cups sorghum flour
- 1 ½ cups potato starch
- 1 cup tapioca flour
For more recipes, visit Carol’s blog. Gluten-Free 101: The Essential Beginner’s Guide to Easy Gluten-Free Cooking by Carol Fenster (Houghton Mifflin Harcourt) Printed with permission
Also check out fast food chains, restaurants, gluten free bakeries, nut free bakeries and stores across the US!
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