These gluten and corn free muffins are so good you will find yourself eating more than one. Lighter than the typical gluten-free dessert bread, they can easily double for cupcakes that you can pack and send with your child to a birthday party. This recipe is fast and easy. Although it’s gluten and corn-free, and Feingold friendly, it’s not dairy free. These muffin stores well in the freezer too, so you can bake up a dozen at one time and then just pull one out at a time when the occasion presents itself.
Ingredients for Gluten and Corn free Muffins:
3 cups of Pamela’s Gluten-Free Pancake and Baking Mix. *contains xanthan gum
1 cup of Organic Milk
1 stick of (cold) butter (1/2 cup)
1 teaspoon of baking soda
1 tsp apple cider vinegar
2 tablespoons of flax oil
1/4 cup of organic pure cane sugar
1/4 cup maple syrup
*Toppings are optional
Directions for Gluten and Corn free Muffins:
In a bowl combine flour mix, flax seed and baking powder. Mix well.
In a separate bowl, beat the butter until it looks creamy. Add the sugar, then the dry ingredients. Beat on high until the dough resembles a fine meal (this is an important step!)
Add the milk. Beat the batter on high for up to five minutes, or until dough is whipped and fluffy. You should see peaks when you turn off the mixer. Spoon the dough into lightly oiled standard-sized muffin tins. Bake in the oven at 350 Farenheit for 14-18 minutes. Remove and cool 5-10 minutes before removing from tins.
Now here is the secret to moist muffins: After removing them from the tins wrap them in a warm, damp tea towel for up to 15 minutes. When they are fully cooled you may place them in ziploc baggies and freeze for future use or sit down and enjoy them with a cup of tea or coffee. Makes 12.