GLUTEN-FREE WHOLE GRAIN MUFFINS-Gluten-Free Girl

One of the reasons I love this muffin recipe is that it is endlessly adaptable. As long as you bake by weight (do you have that scale yet?), you can replace any of the following with your favorite new ingredient of the moment: the flours, the sweetener, the milk, the oil, and the figs and walnuts. We’ve made these muffins for weeks, with a slightly different multi-grain flour blend each time. We have made them with sucanat and coconut sugar instead of dark brown sugar. We have tried soy milk and rice milk instead of buttermilk. We have used olive oil, coconut oil, and melted butter in place of the grapeseed oil. In the latest batch, we used a chia seed slurry (1 teaspoon of ground chia seeds and 3 tablespoons of hot water for every 1 egg) to make these egg-free for a friend. And we have enjoyed apricots, raisins, and apple chunks, along with pecans, pine nuts, and pistachios.(comments by gluten free girl) I thought they were excellent. The batter seemed wetter than most of my muffin recipes but they turned out great. Only bake mine for 25 minutes! Each muffin has a slightly different flavor for the interesting combinations, which makes eating whole-grain muffins interesting. But the texture has been the same, every time: a tender crumb, a strong structure that yields to the teeth, and gone in only a few moments.

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

PREP TIME

15

minutes

TOTAL TIME

40

minutes

SERVINGS

--

servings

Ingredients

  • You can google a conversion table:

  • 350

    grams whole-grain flour mix (I used my artisan blend on this key ingred site.(she has recommendations for blends on her site, gluten free girl)

  • 1/2

    teaspoon baking soda

  • 1/4

    teaspoon baking powder

  • 180

    grams deark brown sugar

  • 1

    teaspoon kosher salt

  • 2

    eggs

  • 300

    grams buttermilk (I just used almond milk)

  • 100

    grams grapeseed oil (I had coconut oil on hand, should have softened it first, hard to mix in)

  • handful dried figs ( used chopped dried apricot and craisins)

  • handful walnuts

Directions

Preheat the oven to 350*. Grease a large muffin tin thoroughly. Combine the flour, baking soda, baking powder, sugar, and salt in a large bowl. Whisk them together to combine and aerate. Whisk together the eggs, buttermilk, and grapeseed oil until they are combined well. Add them to the dry ingredients. Use a rubber spatula until the batter is almost fully combined. Throw in the figs and walnuts and continue stirring until all trace of flour is gone. Fill the muffin tins 3/4 full. Slide the muffins into the oven. Bake until the muffins are browned with a bit of a crunch, the top springs back to the touch, and a knife goes through cleanly, about 25 minutes to 35 minutes. Check at 20 minutes. Eat. Makes about 15 muffins.

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