bajada·net

Sherina posted this recipe and I couldn’t resist tweaking it for my gluten-free family. I already have requests for tomorrow’s breakfast. And possibly a batch for dessert.

Ingredients

• 1 ¹/₂ C gluten-free flour (Bette Hagman’s Four Flour Bean Mix recommended)
• ¹/₂ C sugar
• 1 ts xanthan gum
• 2 ts baking powder
• ¹/₂ ts salt
• 1 ts cinnamon
• ¹/₂ ts ginger
• 1 egg + 1 egg white
• ¹/₂ C milk
• ¹/₃ C vegetable oil

Procedure

1. Preheat the oven to 400F.
2. Prepare a muffin pan by lining it with papers or greasing the wells with cooking spray.
3. In a large bowl, combine flour, baking powder, salt, spices, and xanthan gum.
4. In a separate bowl, whisk together eggs, milk, and vegetable oil. Pour this into the dry ingredients and mix until thoroughly combined. (Without gluten, there is less danger of overmixing and having tough muffins.)
5. Pour into the prepared muffin pan and bake for 18-20 minutes, until golden brown.

Cinnamon-sugar topping

• ¹/₄ C butter, melted
• 2 T sugar
• ¹/₂ ts cinnamon

1. Combine the sugar and cinnamon in one bowl, melt the butter in another in the microwave.
2. Brush the muffins’ tops with butter, then dip them into the cinnamon sugar mixture.

Tips and tricks

1. If you do not have a pastry brush, use a bunched up piece of clean plastic wrap. It will hold melted butter almost as well, and cleanup is as simple as throwing it away.