Muffins, with Variations

Muffins    updated 3/24/13

Makes 10-12 muffins

1 3/4 cups gluten free flour or Rice Flour Mix
1/3 cup sugar
2 tsp. baking powder
1/4 tsp. salt
2 T. warm water
1 1/2 tsp. Ener-G egg replacer
3/4-1 cup rice milk
1/4 cup oil

Makes 6 muffins

1/3 cup plus 1 T. gluten free flour
2 1/2 T. sugar
1 tsp. baking powder
1/8 tsp. salt
1 T. warm water
3/4 tsp. Ener-G egg replacer
1/3-1/2 cup rice milk
2 T. oil

Heat oven to 400 degrees.  In a large mixing bowl, combine dry ingredients- except egg replacer.  In a small bowl, combine warm water and egg replacer, wisk until egg replacer is dissolved and mixture is fluffy.  Add rice milk and oil.  Add wet ingredients to dry ingredients and stir until moistened. You may need to add a bit more liquid.  The batter will be slightly thicker than traditional batters.  Spoon batter into lightly greased muffin tins until 3/4 full.  Bake in a 400 degree oven about 20 min. or till golden brown.

Note: The 10-12 muffins will make 12 mini muffins and about 5 regular muffins.  The 6 muffins will make 12 mini muffins.

Variations:  (6 muffin amount in parenthesis)

Chocolate Chip: Add 1/4 cup (2-3 T) Enjoy Life Semi-Sweet Mini Chocolate Chips, and 1/4 tsp (1/8 tsp) vanilla.

Banana: Reduce milk to 1/2 cup (2 1/2 T).  Add 3/4 cup (1/3 cup) mashed banana to milk.  Do not use paper liners.

Blueberry: Fold in  3/4 cup (1/3 cup) fresh or frozen blueberries, and if desired, 1 tsp. (1/2 tsp) finely shredded lemon peel.

Pumpkin: Add 1 tsp. (1/2 tsp) cinnamon, 1/2 tsp (1/4 tsp.) nutmeg, and 1/8 tsp. (dash x 2) ground cloves to flour mixture.  Add 1/2 cup (1/4 cup) pumpkin puree to milk.  Do not use paper liners.

Apple Cinnamon: Add 1 1/2 tsp. (3/4 tsp.) cinnamon and 1/2 cup (1/4 cup) shredded apple to flour mixture.

Oatmeal Cinnamon: Reduce flour to 1 1/3 cups (2/3 cup) and add 3/4 cup (1/3 cup) gluten free rolled oats, chopped just a little to make them smaller and 1 1/2 (3/4 tsp.) cinnamon.