Athena/Seth GF Winter Squash Molasses Muffins (DF, SF)
1 dozen large or 40 mini-muffins
5. Combine flour, baking soda, salt, and spice. Whisk together to make sure they’re incorporated.
Posted in Baking, dairy-free, Muffins, Recipes, soy-free, tagged baked goods, dairy-free, Gluten Freedoms, Gluten-free, gluten-free muffin recipe, molasses, muffins, pumpkin, snack, soy-free, squash, treat, vegetarian on November 8, 2012| Leave a Comment »
So after my round of blueberry picking, I decided there was no way I’d be able to preserve them. They were too good and we all just wanted to eat them fresh. However, I found that I had enough blueberries to make the BEST gluten-free blueberry muffins I’ve ever eaten, EVER!
This recipe came from The Baking Wizard, Greg Patent, a man (who after reading his bio), has truly done amazing things in his life. His passion was inspired by the cooking channel on the first TV his family had ever owned.
Below is his recipe and my adaptations:
Yields: About 30 mini muffins
1 cup granulated sugar
2 ½ cups (12 ½ ounces) Bob’s Red Mill gluten-free all-purpose baking flour – I used a GF flour mix I had concocted with Authentic Foods Brown Rice Flour Superfine. The key here is to weigh your flour!
¾ teaspoon xanthan gum – my gum came from nuts.com
2 ½ teaspoons baking powder
1 tsp kosher salt (or 3/4 teaspoon table salt)
1 ½ cups (7 ½ ounces) fresh blueberries
2 large eggs, at room temperature
4 tablespoons unsalted butter, melted
¼ cup vegetable oil – I used safflower oil
½ cup full-fat sour cream
½ cup whole milk
1 teaspoon pure vanilla extract – make sure your brand is GF. I make my own.
Finely grated zest of 1 lemon
Turbinado sugar, for sprinkling on muffin tops – I didn’t have any, so I just sprinkled regular sugar, but think it would have been even better with turbinado.
Adjust an oven rack to the center position and preheat the oven to 425 degrees. Spray a standard size muffin tin, preferably non-stick, with nonstick spray.
The beautiful blueberries I picked!
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