“Kitchen Sink” Gluten-Free Muffins
For the last 2 weeks I’ve been meaning to experiment with Gluten-Free banana and/or squash bread. Today, I decided to bite the proverbial bullet as I stared at my poor sad little yellow squash and wrinkled apples, the last of my summer CSA share (other than the intensely spicy celery, which the guinea pigs are sloooowly making their way through).
I looked through all kinds of GF recipes on the web, and all of them seemed to be comprised primarily of sugar. Finally, I branched out and found this recipe by Elise, and modified it to fit the ingredients I had. The result was excellent. My son and hubby both thought they were as good as or better than wheat muffins I’ve made in the past.
Here’s what I used. These are called “Kitchen Sink” muffins based on the ole’ “Everything but the kitchen sink” saying; you basically can use whatever vegies/fruit combination you have, and whatever add-ins appeal to you, and adjust the liquid accordingly. For the flour, experiment with whatever brand of GF flour mix you have; the one I have is no longer in production.
Ingredients
- (vegies/fruit should total 3 cups)
- 1.5 cups grated yellow squash
- 1/2 cup banana, mashed
- 1/2 cup carrot, shredded
- 1/2 cup chopped, peeled apple (old and wrinkled is fine)
- 2/3 cup melted coconut oil and/or butter (I used some of each)
- 1 1/3 cup brown sugar
- 3 eggs, beaten (original recipe calls for 2 but I needed more liquid. Use two if you use more banana)
- 2 teaspoons vanilla
- 2 teaspoons baking soda
- 1/2 teaspoon baking powder
- Pinch salt
- 2 cups Performance blend flour mix**
- 1 cup Sorghum flour
- 1.5 tsp guar gum (or xantham gum)
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 cup milk, if needed at end
- 2 cups add-ins: raisins, nuts, etc. I used 1 c raisins, 1/2 c coconut, and 1/2 c chocolate chips
- Muffin papers
**The Performance Blend flour is a blend of Tapioca Starch, White Rice Flour, Whole Navy Bean Flour, Sweet Rice Flour and Xanthan Gum. If you mix your own flours or use rice flour, add 1 tsp or more xantham or guar gum per cup of flour
Directions
Preheat the oven to 350°F (175°C). In a large bowl, mix together or beat the sugar, eggs, and vanilla. Add melted butter and mix thoroughly, then stir in shredded fruit/vegetables. In a separate bowl, whisk together dry ingredients. Add these dry ingredients to the wet mixture. If needed, add a bit more flour or milk until batter is a thick gloppy paste. Fold in the add-ins.
Put muffin papers into pan. Use a spoon to fill the muffin cups close to top edge. Bake on the middle rack until toothpick comes clean, about 25 to 30 minutes.
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