This recipe was our launching recipe for the Kids in the Kitchen Summertime challenge. When my kids were young I use to make muffins from scratch. We were vegan at the time and I made more foods from scratch then. I am now hooked on trying to decrease the gluten in our diets, for multiple reasons, one being the potential better feeling by not eating gluten and another just the pure challenge of cooking something new. Olivia and Jackson helped measure the ingredients, stir the ingredients and of course, taste the final product. This recipe was taken from Bob's Red Mill's website:
All Purpose Muffins
- 1/2 cup Evaporated Cane Sugar
- 1/2 cup Applesauce (I used 1 applesauce squeezer and 1/2 a mashed banana)
- 1-1/2 cups Milk (Soy, Rice, Cow)
- 1 tsp Vanilla
- 1/4 cup Oil
- 3 cups GF All Purpose Baking Flour
- 2 tsp Baking Powder
- 1-1/2 tsp Xanthan Gum
- Additions of Choice*
Directions
Step 1
Preheat oven to 350°F. Spray muffin tin with non-stick spray.Step 2
Mix together sugar, oil, vanilla, applesauce and soymilk. In a separate bowl, combine flour, baking powder and xanthan gum.Step 3
Add dry ingredients to wet and stir together. When batter is almost blended, add any addition fruits or nuts. Stir ingredients until just blended, careful not to over mix. Add any additional flavorings at this time and mix until just blended.Step 4
Fill muffin tins 3/4 full and bake for 22-25 minutes.Makes 12 muffins.
Notes
*1 cup fresh berries, 1/4 cup dried cranberries and ½ cup chopped nuts, ½ cup diced apple and 1 tsp cinnamon, 1 sliced banana and ½ cup walnuts, ¼ cup shredded coconut and ½ cup sliced almonds and more.I would also add that flax seed and chia seed would make a healthy addition.
What are you making this week?
Don't forget to post your pics at ABCD Eat Right's FB page!
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