Why this blog? And… Raspberry Muffins Gluten-Free

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These healthy, low FODMAP, gluten-free, lactose-free muffins with no refined sugar (low natural sugar content, overall) are the reason for this blog.  They were a result of wanting to use up some rice milk, and wanting to combine coconut flour with other GF flours.  They turned out SO well, and were even great (not just bearable) the next day!  My kids commented that they don’t taste GF and aren’t grainy.  I wrote out the ingredient amounts according to what I thought might work, and when they turned out so well (way better than I expected) the kiddos said it was time I started sharing recipes with others (and encouraged me to start a blog).  SO… this blog begins.  BUT… it is not something I can afford to spend much time on so it will be VERY simple.  Simple photos.  Simple instructions.  Simple me.

Raspberry Muffins Gluten-Free and Lactose-Free

Ingredients:
1/4 cup coconut flour
1/4 cup fine white rice flour
1/4 cup potato starch (not potato flour)
1/4 cup tapioca starch
1/4 cup brown rice flour
1 tsp baking powder (GF)
1/2 tsp baking soda
1 tsp xanthum gum
pinch of natural mineral salt
1/4 tsp pure stevia powder (buy here: http://www.healthpost.co.nz/shop-by-brand/supplements-and-natural-health/radiance/stevia-sweet–stevia-extract-rdstvp.html)

100g butter, melted
4 eggs, lightly beaten
1/4 cup pure organic maple syrup (2 Tbsp is probably ample!)
1 tsp vanilla extract
3/4 cup rice milk

1 cup raspberries, slightly overflowing ;-)  (I used frozen)

Instructions:
1. Preheat oven to 170C, fan bake.  Spray a 12-muffin tin (regular size) with oil.
2. Sift and stir dry ingredients so that they are well combined.
3. Combine the melted butter, lightly beaten eggs, pure maple syrup, vanilla extract and rice milk (I used an electric hand mixer).
4. Pour raspberries into the dry mixture and add the wet mixture, and gently stir until just combined.
5. Share out amongst the muffin tins, and bake at 170C for 18minutes or until a toothpick comes out clean.

(I sprinkled cinnamon on half of the muffins just before baking.  The ones without were just as tasty, but I might add a teaspoon of cinnamon next time to the dry ingredients… or not).

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