Mighty Tasty Gluten Free Muffins
Light and Chewy, Delicious Gluten-Free Muffins!
If you must eat gluten free, bring your favorite breakfast back with these incredible gluten-free muffins, simply baked using ingredients from Bob's Red Mill gluten-free products.
Serve them to company - no one will suspect they are gluten free! The texture, weight, and "chew" of these delicious muffins is absolutely perfect.
Convenient ingredient lists and printable recipes below give amounts for one batch, one and a half batches, or a double batch - no pencil and paper necessary!
Photo © tandemonimom. All rights reserved.
Ingredients
- 3/4 cup buttermilk or sour milk
- 1/2 cup Bob's Red Mill GF Mighty Tasty Hot Cereal
- 1 Tbsp coconut flour
- 3/4 cup (minus 1 Tbsp) Bob's Red Mill Wheat Free Baking Mix
- 2 Tbsp sugar
- dash of salt
- 1 large egg
- 3 Tbsp coconut oil (gently melted)
Instructions
- 1. Preheat oven to 375*.
- 2. Mix dry GF cereal with buttermilk. Allow to stand for 20 minutes until cereal softens.
- 3. Spoon coconut flour into measuring cup and add baking mix to 3/4 cup level.
- 4. Add remaining dry ingredients and mix.
- 5. Melt oil over low heat in Pyrex measuring cup. Beat egg thoroughly into oil.
- 6. Mix oil/egg into soaked cereal and incorporate thoroughly.
- 7. Add wet ingredients to dry ingredients and mix ONLY until mixed. Do not overmix.
- 8. Spoon into unlined and lightly oiled stoneware muffin cups, or into paper muffin cups.
- 9. Bake 375* for 20 minutes until slighty springy when touched and edges begin to brown.
- This recipe adapted from a recipe from Bob's Red Mill.
Spice It Up
These muffins are incredible just as they are, hot out of the oven with butter and jam. YUM! But if you like to spice it up occasionally, these muffins are also wonderful with a dash of cinnamon or allspice mixed in!
How Long Have You Been Gluten Free?
Delicious Bob's Red Mill Baking Mixes! - Bob's Red Mill Mighty Tasty GF Hot Cereal and GF Baking Mix make these yummy muffins!
Purchase in bulk from Amazon.com for the best price!
Mighty Tasty Gluten Free Muffins for 12 - Find the PRINTABLE VERSION below the recipe.
- 1 -1/8 cup buttermilk or sour milk
- 3/4 cup Bob's Red Mill GF Mighty Tasty Hot Cereal
- 1.5 Tbsp coconut flour
- 1 -1/8 cup (minus 1.5 Tbsp) Bob's Red Mill Wheat Free Baking Mix
- 1/4 cup sugar
- dash of salt
- 2 large eggs
- 4.5 Tbsp coconut oil (gently melted)
Instructions
- 1. Preheat oven to 375*.
- 2. Mix dry GF cereal with buttermilk. Allow to stand for 20 minutes until cereal softens.
- 3. Spoon coconut flour into measuring cup and add baking mix to 1-1/8 cup level.
- 4. Add remaining dry ingredients and mix.
- 5. Melt oil over low heat in Pyrex measuring cup. Beat egg thoroughly into oil.
- 6. Mix oil/egg into soaked cereal and incorporate thoroughly.
- 7. Add wet ingredients to dry ingredients and mix ONLY until mixed. Do not overmix.
- 8. Spoon into unlined and lightly oiled stoneware muffin cups, or into paper muffin cups.
- 9. Bake 375* for 20 minutes until slighty springy when touched and edges begin to brown.
- This recipe adapted from a recipe from Bob's Red Mill.
Why Coconut Oil?
You can use any cooking oil but
I strongly recommend coconut oil. Among its manifold health benefits,
it stimulates thyroid function
& has strong antiseptic properties.
Read more about
Why Coconut Oil Is Good for You!
Gold Label Organic Virgin Coconut Oil - 16 ounces (1 pint)
This Tropical Traditions Gold Label Virgin Coconut Oil is a truly unrefined coconut oil, made on Mt. Banahaw and surrounding areas from organic coconuts.
What is Tropical Traditions Virgin Coconut Oil? - Antioxidants in Tropical Traditions are TWICE as high as any other coconut oil!
Watch this short 3-minute video to find out why Tropical Traditions is the NUMBER ONE virgin coconut oil sold in America!
Mighty Tasty Gluten Free Muffins for 16 - Find the PRINTABLE VERSION below the recipe.
- 1.5 cup buttermilk or sour milk
- 1 cup Bob's Red Mill GF Mighty Tasty Hot Cereal
- 2 Tbsp coconut flour
- 1.5 cup (minus 2 Tbsp) Bob's Red Mill Wheat Free Baking Mix
- 3/8 cup sugar
- dash of salt
- 2 large eggs
- 6 Tbsp coconut oil (gently melted)
Instructions
- 1. Preheat oven to 375*.
- 2. Mix dry GF cereal with buttermilk. Allow to stand for 20 minutes until cereal softens.
- 3. Spoon coconut flour into measuring cup and add baking mix to 1.5 cup level.
- 4. Add remaining dry ingredients and mix.
- 5. Melt oil over low heat in Pyrex measuring cup. Beat egg thoroughly into oil.
- 6. Mix oil/egg into soaked cereal and incorporate thoroughly.
- 7. Add wet ingredients to dry ingredients and mix ONLY until mixed. Do not overmix.
- 8. Spoon into unlined and lightly oiled stoneware muffin cups, or into paper muffin cups.
- 9. Bake 375* for 20 minutes until slighty springy when touched and edges begin to brown.
- This recipe adapted from a recipe from Bob's Red Mill.
Why Coconut Flour?
You do not have to add the coconut flour; you can simply add that amount of the baking mix instead. The muffins are fine without it but I think it gives an improved flavor to the muffins. It also adds considerable protein and fiber!
Coconut flour can't be used 1:1 as a substitute for other flours, but can be added as part of the flour used to increase protein & fiber.
Have You Tried Cooking with Coconut Flour?
Gluten-Free Coconut Flour - Tropical Traditions makes a wonderful, naturally sweet coconut flour!
Tropical Traditions organic coconut flour is fiber from the coconut meat after most of the oil has been extracted to make Virgin Coconut Oil. It is certified organic, unsweetened, and has not been treated with sulfites. Tropical Traditions organic coconut flour is high in dietary fiber and protein, and is gluten-free.
My daughter enjoys a Sunday morning muffin with a comic book.
Photo © tandemonimom. All rights reserved.
