Archive for the ‘muffins’ Category

“Spiffy” Gluten-free Cornbread Mix

January 13, 2013

This is the only cornbread my husband likes. You can substitute for that major brand that is sometimes required in recipes.

Makes 6 muffins or 1 8″ corn bread.

1/2 cup brown rice flour or sorghum flour
1/2 cup corn meal
3 T rapadura (or regular) sugar
2 T potato starch
1 T tapioca starch
1 T baking powder
1/2 t xantham gum
1/4 t salt
2 Tbsp Spectrum palm shortening or coconut oil

Mix all dry ingredients. Cut in shortening or oil. You can store as is for making corn bread in a hurry or replace a box of corn bread mix in a recipe.

To make, add
1 egg
1/3 cup dairy-free milk or kefir

(If you want to mix up a large batch at once, each portion of mix is 3 dl or 1 1/4 cups. You can also make the mix up without the oil/shortening and add that as part of the baking process, but if you are substituting for “Jiffy cornbread mix” then you will want to add the shortening.)

Bake at 400 degrees for 15-20 minutes.


Carob chip pumpkin muffins

October 28, 2008

This was one of my favourites this time of year, only the original had wheat, eggs, sugar, and chocolate.  Here is the updated version.

3 cups spelt flour

2 1/2 tsp baking soda

3 tsp baking powder

2 tsp cinnamon

1 tsp ginger

1/2 tsp nutmeg

1/4 tsp cloves

1/2 tsp salt

1 cup maple syrup

2/3 cup applesauce

1/3 cup vegetable oil

2 cups cooked pumpkin

1 1/2 cup carob chips

Preheat oven to 325 F.  Mix dry ingredients.  Mix oil, applesauce, maple syrup, and pumpkin.  Fold in dry ingredients until well mixed.  Add carob chips.

Pour into lined muffins tins.  Bake about 20 minutes, or until done.  Makes 18 muffins.