Favorite Gluten-free Muffins (and they are easy to make!)

Why are so many people choosing to eat gluten-free? What is the problem with gluten? People with celiac disease experience a change in the intestinal lining as their body tries to digest gluten. Other people have a gluten sensitivity.

A number of theories suggest the reason for the increasing number of people experiencing a gluten sensitivity. Research studies show that children born by cesarean section have an increased rate of allergy.

Parents in Europe sought the advice of Dr. Wakefield (a gastroenterologist) when their children had changes in their digestion following the MMR vaccine.

Another theory is that the biotechnology involved in producing large crops may be changing the quality of wheat.

My family began pursuing a gluten-free diet when our twins (born by cesarean section) had food intolerances. Their problems increased after the MMR vaccine.

I have experimented with gluten-free baking over the years. These muffins are a favorite with the grandchildren.

½ C. melted butter
2 eggs beaten
1 C. almond milk or rice milk
1 Tblsp. lemon juice
1 + ½ C. gluten free flour
(A gluten free flour blend by Namaste Foods is available at Cosco)
½ C. sugar
½ C. almond meal (available at Trader Joe’s)
1 tsp. baking soda
¼ tsp. salt
1 C. raspberries or blueberries

Preheat the oven to 375° Grease the muffin cups—preparing for 16 muffins (eighteen if you stretch the batter for smaller muffins). I like to put the muffin tins in the oven about 5 minutes before I add the batter. This procedure (melted grease in hot muffin cups) seems to make it easy to remove the muffins after baking.

In a medium size bowl combine the melted butter, eggs and milk. Add the tablespoon of lemon juice.

In a large bowl combine the flour, almond meal, baking soda and salt. Mix well. Mix in the berries, coating them with the flour mixture. Fold the wet ingredients into the dry, stirring just to combine. Then spoon the batter into the hot muffin cups. Bake at 375° for 20 – 25 minutes.

Linking with A Little R & R,  Tuesdays with a Twist, the Art of Homemaking and Mom to Mom Mondays

Sunshine Muffins: Gluten Free

Last weekend I added some apricots to cornmeal muffins.  I enjoy    creating muffin recipes, a healthy treat for the grandchildren. Muffins are so easy to make.  These muffins were moist and tasty–they were a hit on Easter Sunday. Here is the recipe.

First prepare the apricots. Simmer one cup of dried apricots in a cup of water for about 10 minutes to soften them. Then drain the liquid.

Sunshine Muffins

Melt ¾ cup of butter and allow it to cool.

Preheat the oven at 375˚ F.

Prepare the muffin tins. (The recipe makes 20 to 24 muffins depending on size.) I like to grease my heavy iron muffin pan. I place the pan in the oven about 5 minutes before I am going to add the batter, preheating the pan.

Combine the dry ingredients in a large bowl:

1 + ½ cup yellow corn meal
1 cup gluten free flour (or unbleached flour if no gluten sensitivity)
1 Tablespoon baking powder
1 teaspoon salt

Gluten free flour from Costco
Gluten free flour from Costco

Add the remaining ingredients to a blender:

1 cup softened apricots
¾ cup melted and cooled butter
1 medium carrot, cut into pieces
1 cup rice milk
2 eggs
¼ cup honey

Gluten free muffins

Blend until smooth.

Gluten free muffins

Then add this mixture to the dry ingredients, stirring until combined.

Glen free muffins

Place about ¼ cup of batter in each muffin cup.

Bake at 375˚ for 22 to 24 minutes.   The edges of the muffin will be    beginning to brown. Let stand for 5 minutes and then remove muffins and place on a cooling rack.

Cornmeal muffins with apricot and carrot

Enjoy!!

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