I enjoy muffins. They are portable, and can be dressed up to serve just about any purpose from breakfast to midnight snack. And– even better– they have enough egg and a nice crumb that works pretty well with gluten-free flours. They’re pretty tolerant of recipe abuse and creativity. Now, they don’t always rise as wonderfully when you get too adventurous but often the flavors are worth it.
What can you do?
- increase protein with bean/soy flour, quinoa, powdered milk, cheese, nuts, or flaxseeds.
- increase fruit/vegetables with pumpkin, zucchini, beets, carrot, spinach, apple, berries, pear, sweet potato, dried fruit, etc.
- increase fiber by using all whole grain flours or adding flaxseeds, bran, or dried fruit.
- herbs and spices to complement the above.
Basic guidelines (1 dozen): 1 1/2 to 2 c assorted flours; 1 T baking powder; 1-2 c “add-ins”; 2 eggs; 1/2-1 c milk; 2-4 T oil; 2-3 T sweetener if needed. If you’re using cupcake liners, spray them with oil before filling. Don’t overstir, and bake at 375 F for 20 minutes. *Keep in mind that honey and molasses lead to faster browning.
Some of my favorite combinations:
- sweet potato and cranberry
- spinach and cheddar with oregano
- pumpkin, chocolate chips, pecans, cinnamon, candied ginger, and cloves
- grated apple and carrot with cinnamon and lemon zest
What are your favorite blends?