Dec 29, 2012

recipe: low-gluten lemon cranberry muffins

I'm trying out a reduced wheat diet. When I stick with it, I feel better - more energy, less lethargy, and a ..uh.. calmer digestive system. Fortunately Bulk Barn has loads of gluten free flours, and my sister (wheat/gluten-intolerant) has already given me some tips. This marks my first real attempt of gluten free baking (I don't count the awful chickpea-flour pancakes I tried a couple weeks ago), and I'm sooo happy with it!!  Actually... I added 1/4 cup of wheat flour, partially as a safety crutch and partially to use up the remaining flour. To make them fully gluten free, you could switch it out for 1/4 cup of your favourite gluten-free flour.

I made mini-muffins because they're the perfect size for snacking.

"Gluten-Free" Lemon Cranberry Muffins
Ease: 2 easy
Time: 4 not very quick
Ingredients: 4 not very easy
Source: I combined these two recipes and improvised a bit where I didn't have certain ingredients: Jules Speaks Lemony Cranberry  Muffins and this Universal Gluten-Free Muffin Mix.

  • 5 Tbsp margarine
  • 2/3 cup white sugar
  • 2 eggs
  • 3/4 cup plain yogurt
  • 1 tsp vanilla
  • 2 tsp zest (lemon & orange) 
  • 2.5 Tbsp lemon juice
  • 1/2 cup brown rice flour
  • 1/2 cup white rice flour
  • 1/4 cup potato starch
  • 1/4 cup soy flour
  • 1/4 cup white/whole wheat flour
  • 1/2 tsp xantham gum
  •  1 Tbsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • ~ 1 cup cranberries, coarsely chopped (I used the chop attachment on my hand blender)
  1. Cream sugar and margarine together in a large bowl (I used the wisk attachment for my hand blender).
  2. Add eggs, yogurt, vanilla, zest, and lemon juice. Beat well (I still used my hand blender wisk here). 
  3. In a (smaller) separate bowl, combine the dry ingredients. 
  4. Mix dry ingredients into the wet ingredients and stir until well-combined (this goes against my instinct for making muffins, but the dough was thick and gummy and needed lots of mixing to avoid dry pockets of flour). 
  5. Fold in chopped cranberries. 
  6. Spoon into lightly-greased mini muffin tray and smooth a bit. 
  7. Cook at 400 F for 10 minutes, until lightly browned on top. (Closer to 20 minutes for normal sized muffins, I think). 

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