Recipes for Muffins

August 15, 2009


My friend Teresa makes delicious gluten free muffins and recently she made some for Bill’s birthday. People raved about them and asked for the recipe and she wouldn’t divulge it because she is thinking about going into business making yummy cupcakes. I think she is afraid no one will buy her scrumptious desserts and they will make their own. I don’t think so….Most people are too lazy to make cupcakes and they will most definitely buy T’s.  Sharing healthy and yummy recipes is crucial to world peace; happy healthy world = peaceful world. So for those of you who would like to take the time to make some healthy, gluten free cupcakes, try this recipe adapted from Nance Petit:

Millet Gluten Free Muffins

1/2 cup rice flour, ½ cup fava or garbanzo  flour, 1-cup millet flour, ½ cup quinoa or amaranth flour, 1/3 cup whole millet

OR: a bit more than 2 1/2 cups all purpose gluten free flour

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1  1/4 cup rice, soy or almond milk

1 egg, lightly beaten

1/2 cup vegetable oil- grapeseed works well

1/2 cup honey, rice syrup or agave

1 teas xanthum gum

OPTIONAL: blueberries, chocolate chips, banana slices about 1/2 cup


Preheat oven to 350 degrees F (200 degrees C). Grease 16 muffin cups.

In a large bowl, mix the  flours, baking powder, baking soda, xanthum gum and salt, add berries or chips now, too. In a separate bowl, mix the liquid with  egg, vegetable oil and sweetener. Stir liquid mixture into the flour mixture just until evenly moist. Transfer batter to the prepared muffin cups. They will be very thick but ended up light and fluffy.

Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean.