Gluten-Free Whole Grain Muffins

Adapted from Shuna Fish Lydon’s muffin recipe

This recipe is endlessly adaptable.  As long as you bake by weight, you can replace any of the following with your favourite new ingredient of the moment, the flours, the sweetener, the milk, the oil and the figs and walnuts.    We have made the muffins with a slightly different multi-grain flour blend each time (see Whole Grain Gluten-Free Flour Mix recipes in the Substitution Section ).  We have tried soy milk and rice milk instead of buttermilk.  We have used various oils in place of the grapeseed oil.  We have enjoyed any number of dried fruits and nuts.

 Each muffin has a slightly different flavour which makes eating whole grain muffins interesting, but the texture has been the same every time – a tender crumb.

350 grams whole grain flour mix

½ tsp baking soda

¼ tsp baking powder

180 grams dark brown sugar (or sucanat)

1 tsp kosher salt

2 eggs

300 grams buttermilk (or soy/rice milk with a splash of white vinegar or fresh lemon juice)

100 grams grapeseed oil (or sunflower oil or melted butter)

handful dried figs (or favourite dried fruit of the moment)

handful walnuts (or other nuts/seeds)

Preheat over to 350º F.  Grease a large muffin tin thoroughly.

Combine flour, baking soda, baking powder, sugar and salt in a large bowl. Whisk them together to combine and aerate.

Whisk together the eggs, buttermilk and grapeseed oil until they are combined well.  Add them to the dry ingredients.  Use a rubber spatula until the batter is almost fully combined.  Throw in the figs and walnuts and continue stirring until all trace of flour is gone.

Fill the muffin tins ¾ full.  Slide the muffins into the oven.  Bake until the muffins are browned with a bit of a crunch, the top springs back to the touch and a knife goes through cleanly, about 25 to 35 minutes.

Makes about 15 muffins.

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