Preparation time: 10 minutes
Baking time: 20 to 25 minutes
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• Basic Muffins
If you make this basic muffin without any variations, use butter or buttery spread for a delightful buttery flavor. But if you’re making one of the flavorful variations below, you can use oil because the fruit and grated citrus zest add lots of flavor. You can even use melted coconut oil (one of my favorites) instead of butter.
Makes 4 muffins
- ½ cup Carol’s Gluten-Free Flour Blend
- ¼ cup granulated sugar, plus extra for sprinkling
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- ⅛ teaspoon (dash) salt
- 1/16 teaspoon (pinch) baking soda
- ¼ cup milk of choice, at room temperature
- 2 tablespoons unsalted butter or buttery spread, melted and cooled, or canola oil
- 1 large egg, at room temperature
- ½ teaspoon pure vanilla extract
1. Place a rack in the lower third of the oven. Preheat the oven to 375°F. Generously grease 4 cups of a standard 6-cup nonstick muffin pan or line with paper liners.
2. In a medium mixing bowl, whisk together the flour blend, sugar, baking powder, xanthan gum, salt, and baking soda until well blended. With the electric mixer on low speed, beat in the milk, butter, egg, and vanilla just until blended. Divide the batter evenly among the muffin cups (for perfectly proportioned muffins, use a 1½-inch metal spring-action ice cream scoop to portion the batter). Sprinkle the tops with a little sugar.
3. Bake until the muffin tops are lightly browned, 20 to 25 minutes. Cool the muffins in the pan on a wire rack for 10 minutes, then remove the muffins from the pan and cool on the rack for another 10 minutes. Serve slightly warm.
Per muffin: 195 calories; 2g protein; 7g total fat; 1g fiber; 29g carbohydrates; 63mg cholesterol; 230mg sodium
Blueberry-Lemon Muffins: Gently stir ¼ cup fresh blueberries and 1 teaspoon grated lemon zest into the batter. Bake as directed.
Per muffin: 200 calories; 3g protein; 7g total fat; 1g fiber; 30g carbohydrates; 63mg cholesterol; 231mg sodium
Cranberry-Orange Muffins: Gently stir ¼ cup dried cranberries and 1 teaspoon grated orange zest into the batter. Bake as directed.
Per muffin: 195 calories; 2g protein; 7g total fat; 1g fiber; 29g carbohydrates; 63mg cholesterol; 230mg sodium
Lemon–Poppy Seed Muffins: Gently stir 1 teaspoon poppy seeds and 1 teaspoon grated lemon zest into the batter. Bake as directed.
Per muffin: 195 calories; 3g protein; 8g total fat; 1g fiber; 29g carbohydrates; 63mg cholesterol; 230mg sodium
Raspberry-Almond Muffins: Use almond extract instead of vanilla and add ½ teaspoon ground cinnamon with the salt. Gently stir ¼ cup fresh raspberries into the batter. Bake as directed.
Per muffin: 195 calories; 3g protein; 7g total fat; 1g fiber; 30g carbohydrates; 63mg cholesterol; 219mg sodium
