muffins Archives | Page 7 of 7

Let me start this post by saying last year at this time, I was just starting to explore gluten free/vegan baking. It was around the time I seriously starting thinking about opening my etsy shop (and eventually a brick & mortar bakery). I also became serious about eating healthier, not just as a fad or a diet, but for life. Since then I have created gluten free, vegan, and sometimes both gluten free & vegan cookies and treats for my shop. In my opinion, it’s become rather easy for me to make a gluten free/vegan cookie. I cannot really say the same for cakes.

Cakes are a whole different beast altogether. Gluten gives baked goods the proper viscosity and rise they need. When you remove this, along with eggs from a cake, you have to make up for it elsewhere. It can be done and is done all the time, however; most recipes call for large amounts of starch or not-so-appealing gluten free flours like white rice and garbanzo bean. The reason for this is that starches (and bean flours) bind well just like gluten. My problem with this is starches in large quantities freak me out. The thought of eating a starch cake doesn’t really make my mouth water. So, I had to figure out a way to make a gluten free/vegan cake without a large amount of starch. This involved a lot of research and recipe reading. And, for this recipe, it involved 3 failed attempts, with sunken in tops and weird oily and crumbly textures. It wasn’t until I finally tried using ratios and measuring out ingredients by weight that I had success. I literally did a happy dance when these came out of the oven merely because they had lovely puffed tops instead of ugly craters.

The wonderful thing about these muffins is that you can use any combination of gluten free flours and starches that you want and still produce a lovely muffin. As long as it’s 70% flour by weight and 30% starches by weight, your muffin will be lovely. As much as I passed right by weighted recipes in the past, they really are more accurate. To make a long story short, although it may be too late for that already, buy an inexpensive kitchen scale and make these muffins. You won’t be sorry and your tummy will thank you for it 🙂

Gluten Free/Vegan Meyer Lemon & Lavender Scented Muffins

Makes 6 to 7 muffins, depending on the size of your muffin or cupcake tins. The easiest way to measure the flour is to put a bowl on the scale, hit tare to bring it down to zero, then add the flours/starches.

175 grams gluten free flour mix (I did 50 grams millet flour, 50 grams sorghum flour, 22 grams amaranth flour, and 53 grams arrowroot)
1/4 tsp baking soda
1/8 tsp baking powder
90 grams organic raw sugar
1/2 tsp fine grain sea salt
2 good pinches of dried, culinary grade lavender
the zest of 1 meyer lemon
1 tbsp ground flax + 3 tbsp water
100 grams rice milk (you can use any type of milk here)
50 grams coconut oil

Preheat the oven to 350F and line a muffin/cupcake tin with 6 liners. Mix the ground flax seed and water together in a small bowl and set aside to thicken.

In a large bowl, whisk together the flours, starches, baking soda, baking powder, raw sugar, sea salt, lavender, and lemon zest until well combined. Set aside.

In another bowl, whisk together the thickened flax mixture, the rice milk, and the coconut oil until very well combined and uniform.

Add the wet mixture to the dry ingredients and stir with a spatula until everything is mixed in and no flour remains. Fill the lined cups about 3/4 of the way (you may end up have 7 muffins, depending on the size of your tin). Do not overfill the cups or the batter will spill onto the tin and your muffins won’t be too attractive. Bake the muffins at 350F for 25 to 30 minutes until the top springs back when touched and a tester comes out clean. Enjoy!

*Serving Ideas: these are quite delicious plain, but if you want to make them a bit more elegant, you can serve them with a dusting of organic powdered sugar or make a glaze out of about 1/4 cup organic powdered sugar and a couple of teaspoons of meyer lemon juice.

One of the fondest memories I have of my father involves picking wild dewberries in the summer. It was usually after softball practice that we would stray beyond the manicured field into the “wild” vegetation and hunt for dewberry vines. We call them dewberries down here in Texas, but they are known as wild blackberries elsewhere. They have a distinct tartly sweet taste that is not found in the blackberries you buy in the grocery store. Though they have a lot of seeds in proportion to their small size, the flavor is completely worth it.

The trail I walk on close to my home is lined with thorny dewberry vines displaying their bright purple and red jewels. To be quite honest, I find it hard to concentrate on doing much else than staring at them or stopping to pick some as a little snack every walk I go on during their short season. Several weeks ago I brought a bucket to the trail and decided to pick as much as I could manage. Despite several thorny splinters and scratches, I was able to pick 6 pounds.

Having a mound o’ dewberries staring me in the face inspired me to use them right away in a tasty breakfast muffin. They are studded with dewberries, brightened with lemon zest, and sweetned with wildflower honey. If you can’t pick your own dewberries, any berry will work nicely.

Lemon Scented Dewberry Muffins (gluten free)

*since almond meal is used instead of flour, these muffins are very dense and moist. Be careful not to add more than the called for amount of dewberries as it will make the batter too moist and the muffins will not bake or set correctly.

makes 6 muffins

2 cups almond meal
1/2 tsp baking soda
1/4 tsp fine grain sea salt
2 eggs
1/4 cup coconut oil, barely warmed
1/4 cup wildflower honey
zest of 1 lemon
about 1/2 cup of dewberries

Preheat your oven to 350F and line your muffin tin with paper liners.

Mix the dry ingredient together in a small bowl. Combine the wet ingredients along with the lemon zest in a separate medium sized bowl. Fold the dry ingredients into the wet until combined. Gently fold in the dewberries last, making sure not to break them up too much. If you are worried about getting blue and purple streaks throughout the batter, freeze the berries first. Bake 25-30 minutes until the tops are golden brown and the muffin is baked through. Enjoy!