Earlier this week, when I was less of a zombie, I was really excited to use one of my birthday presents.
(Yeah, another "turn your head" game. Any tips on how to fix that?)
I love my KitchenAid.
I made gluten-free muffins. Now, I'll explain. I read food blogs. Just a few - the gluten-free ones. And I am always ... amazed, entranced, astounded... at the beautiful gluten-free things that these people create. It's not an easy thing, and of course they always claim that they are delicious.
So I got adventurous, and I made up my own recipe. It is a modification of one I have used before. In it's original form the muffins turn out almost unbearably dense and dry. (A common problem). I added yogurt. Yum. The first version was a little bland, great texture, just not packed full of flavor. I decided to buy some frozen blueberries and try again. Voila!
And of course I will share the recipe. Not because I think that either of my two readers will ever have the desire to actually bake these little gluten-free morsels, but so that I have it somewhere and can find it again later.
1 cup water
4 Tbs walnut oil
3/4 cup yogurt
2 cups white rice flour
4 tsp baking powers (I think I will reduce this to 3)
1 tsp salt
1 cup blueberries
a sprinkling of chopped almonds for the top (optional)
Mix wet ingredients well. Add dry ingredients. Mix well. Batter should be fairly liquidy, think cake or pancake batter. Fold in blueberries.
Bake at 425 for 17 minutes.
Oh, and the bonus, these are edible at room temp or cooler. Perfect for portability.
4 years ago