Gluten-Free Muffins

The absence of flour does nothing to detract from the taste or texture of these excellent gluten-free muffins.

Recipe for Gluten-Free Muffins, contributed by Janey Macleod

Of all the tasty treats that you can bake at home, muffins are surely the most versatile. I've got a dozen or so favorite muffin recipes, all using different ingredients, and all yielding consistently good results. I'm delighted to have found this gluten-free version to add to my collection.

As with all muffin recipes, you should feel free to vary the fillings according to your mood and the contents of your store cupboard. For example, try using toasted pumpkin seeds or flaked almonds instead of (or as well as) the walnuts. In place of the raisins, you could use golden raisins (sultanas), currants, finely chopped dates, chopped dried apricots, fresh blueberries or fresh or frozen cranberries (soften the cranberries by lightly cooking in a little water before use). And don't worry too much about the quantities - a half cup of fruit is usually about right, but it doesn't have to be exact.

The quantities given here will make 12 standard muffins or 24 mini muffins. They'll keep for several days in a refrigerator, and can also be frozen.

• 4 tbsp. (2 oz, 60 g) butter
• 1½ cups (4 oz, 110 g) rice bran
• 1 cup (4 oz, 110 g) ground hazelnuts
• 1 tbsp. gluten-free baking powder
• ¾ cup (3 oz, 75 g) brown sugar
• 1 cup (3.5 oz, 100 g ) raisins
• ¾ cup (2.5 oz, 60 g) chopped walnuts
• 2 beaten eggs
• ¼ cup (2 fl. oz, 60 ml) sunflower oil
• ¾ cup (6 fl. oz, 180 ml) milk (dairy or soya)

Oven: Pre-heat to 350F (180C).

Start by gently melting the butter (I do this in by microwaving for a couple of minutes on a low setting) and leave to cool.

Sift the rice bran, hazelnuts and baking powder into a large bowl. Add the sugar, raisins and walnuts.

Add the beaten eggs, oil and milk to the butter, then add this to the rice bran and hazelnut mixture. Stir well so that all the ingredients are fully combined. The resulting mixture should have the consistency of a thick batter.

Pour the mixture into oiled muffin tins. Bake for 15 - 20 minutes, or until a knife inserted into the middle comes out clean. Cool the muffins in the tins for a few minutes, then turn them out onto a wired rack.

Recipe for Gluten-Free Muffins (June 2005)

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Quantities are given in American (cups), imperial (oz, fl oz) and metric (g, ml) units.  Do not mix the units - use one or other system throughout the recipe. 
See also How much does a cup weigh?
oz = ounces, fl oz = fluid ounces, g = grams, ml = milliliters, tsp = teaspoons, tbsp = tablespoons. 
Oven temperatures are given in degrees F (Fahrenheit) and C (Celsius).
For fan-assisted ovens, reduce the temperature by 20F or 10C.

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