I've been playing with this recipe for a while, and today these came out just right so I'm writing this down! My son, who won't eat muffins, ate these and said they were delicious. He's not gluten free, but I am...and dairy free....and egg free....
1 cup brown sugar
1/4 cup white sugar
1/2 cup butter flavored Crisco
1/4 cup applesauce
1/2 cup almond milk or other milk replacer (coconut would be delicious, but I'm out)
1 1/2 t egg replacer mixed with 2T warm water
1 t vanilla
3/4 cup brown rice flour
1/4 cup coconut flour
3/4 cup potato starch
1/2 cup sorghum flour
1 t xanthan gum
1 t baking soda
1/2 t salt
1 1/2 cup mashed ripe bananas (about 3 large)
Preheat oven to 350. Spray muffin pan with nonstick spray. Mix wet ingredients, then add the dry ingredients.
Bake muffins 20-25 minutes. Makes 12 regular (but generous!) muffins.
I'm really loving coconut flour. It only takes a little bit, but it adds moistness and richness to gluten free baked goods, which they really need without eggs & dairy!
I'll keep playing with these to see if I can reduce the sugar and still have good results. I think there are only so many things you can take away from a recipe and still have it taste good though!!!
Wednesday, June 29, 2011
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