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Wholesome Maple Muffins




Source of Recipe


Lori Bakes


Recipe Introduction


Copyright© 2009 by Naturally Gluten Free


List of Ingredients




2 eggs
1/2 C dark brown sugar
1-1/4 GF buttermilk OR GFCF substitute
3/4 C maple syrup
1 tsp maple extract
1-/14 C Mock Whole Wheat Flour Blend (see below)
1-1/2 C GF oats + 3 TBS, divided
1-1/2 tsp baking powder
1 tsp baking soda
1/2 tsp xanthan
2 TBS sweet rice flour
1/2 tsp salt


Recipe



Line muffin tins with paper liners; set aside. Whisk together eggs and brown sugar until smooth. Add buttermilk, maple syrup and maple extract. Whisk and set aside. In a medium bowl, combine flour blend, 1-1/2 C GF oats, baking powder, baking soda, sweet rice flour, xanthan and salt. Add to buttermilk mixture and stir until evenly moistened. Spoon batter into 15-16 muffin cups nearly to the top. Sprinkle with the 3 TBS GF oats. Bake at 375 degrees for 15-18 minutes or until a toothpick inserted into the center comes out clean. YIELD: 15-16 muffins

Mock Whole Wheat Flour Blend:
1 C brown rice flour
1/2 C sorghum flour
1/2 C teff flour
1/3 C tapioca flour
1/3 C potato starch
1/3 C cornstarch
1/4 C ground flax seed meal