• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

GF-Zing! logo

  • Home
  • Coupon Collection
  • GF Foods & Groups
  • Ask Gf-Zing!
    • About the Author
    • About Gf-Zing!
  • Nav Social Menu

    • Email
    • Facebook

Muffin Madness – the GF muffin Round-up

2 · Jul 31, 2006 ·

Here you will find gluten free muffin recipes that will make your breakfast choices so much more interesting! A gluten-free thank you goes out to everyone who contributed a muffin recipe.

A sampling of recipes from friendly muffin enthusiasts follows. To contribute others, please send an email to gfzing@gmail.com.

Donut Muffins Bev Lieven of Milwaukee Celiac-Sprue Crew sends in the following recipe for the ever elusive gluten-free replacement for America’s favorite deep-fried temptation – the donut. She notes: “Cake donuts were my favorite prior to my diagnosis in 1981…This recreates the taste and texture without the mess of frying.”

Combine:

2/3 cup sugar
1 1/2 cups gluten free flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 tsp. xanthan gum (opt.)


Mix in blender: 1 egg
1/2 c. milk
1/3 c. melted margarine
1 tsp. vanilla

Add to dry ingredients. Mix to moisten. Fill lightly “Pam-ed” muffin tins half full. Sprinkle w/ cinnamon sugar (Mix 1 c. sugar, 1 tsp.or more ground cinnamon.) Bake at 375ΒΊ for 15-20 min. Makes about 1 dozen.

(Bev notes: I use non-stick muffing pans without paper liners so the edges of the muffins get crisp.)


BANANA MAPLE-PECAN MUFFIN

Theresa Brandon of Eastern Iowa Celiac’s Connect contributed the following recipe with this note: “This is the tastiest muffin recipe I have found or made. It is super moist and filling. Great with a cup of fruit for breakfast. Freezes well and is portable. And it is BIG! “

FILLING:
3 ripe Bananas, mashed
1/3 cup maple syrup
1/2 cup pecans, chopped
Mix and set aside

TOPPING:
1/2 cup pecans
1/4 cup maple syrup
Mix to get crumbly texture

MUFFINS:
2 cups GF flour mix(I use GF pantry French bread and pizza mix for mine)
1 tsp. zanthan gum
1 cup packed brown sugar
1 tsp. baking soda
1/2 tsp. salt
1 tsp pumpkin pie spice
2 Tbls. buttermilk powder
2 eggs, beaten
1/3 cup vegetable oil
1/2 cup water

Combine all dry ingredients. Make a well in the center, pour in wet ingredients. Stir with a wooden spoon until combined.

Gently fold in filling mixture. Cut in with knife. Spoon into muffin cups.

Add topping mixture.

Bake at 375 degrees for 20 minutes.

Makes 15 large muffins.

2

Related posts:

  1. Chocolate Chip Muffin Mix
  2. Coconut Almond Muffins – gluten free
  3. Gluten Free or GF Pie Crust
  4. Yeast-raised Buckwheat Pancakes
  5. Apple Pecan Breakfast Cake

Bread, Breakfast, Fall, Recipes, Spring, Summer, Winter

Primary Sidebar

Check out our Coupon Collection

Click Here to go directly to the Coupon page

Read more at The Rambling Epicure:

Click Here: The Rambling Epicure

QR code for your phone

qrcode for gfzing
NFCA logo

Blogroll

  • Aloha World Ono Recipes
  • Book of Yum
  • Dulce Cocina sin Gluten
  • Gluten Free Beer Association
  • Glutenfreie Rezepte | kaMehl
  • Hawai'ian Electric
  • Laylita's – Ecuador
  • Nombudsman
  • Papilles et Pupilles
  • Sea Salt with Food
  • The Rambling Epicure The Rambling Epicure is a daily international food chronicle, and the first online newspaper to follow global food trends and news.
  • Triumph Dining

Monthly Archive

Proud member of FoodBlogs
Proud member of FoodBlogs

Load up on new recipes, exclusive goodies, + more!

Get the exclusive content you crave straight to your inbox.

Things to Read

Find by keyword

bacon baked baking beans beef berries blueberry cake cheese chicken chocolate coconut cooking curry dessert DIY dried beans easy fish food fruit GF ghee gluten free gourmet homemade lamb maple syrup meat microwave New England Hard Cider pie pork pumpkin recipe recipes rice salad sauce soup stewed strawberries sweet potato thai red curry vegetarian

Copyright © 2023 GF-Zing! on the Cravings Pro Theme