Have you been shut out of delicious sweet treats because of gluten intolerance? Chef Michael Smith has you covered! Follow along with all of the easy steps and you will be well on your way to making the best Gluten Free Muffins you've ever had! The recipe is below, so try it out and let us know how it tasted!
Ingredients
Gluten Free Flour Mix
4 cup rice flour
1 ⅓ cup potato starch
⅔ cup tapioca flour
3 Tbsp xanthan gum
Muffins
3 cup Gluten Free Flour Mix
1 Tbsp baking powder
¼ cup powdered milk
2 tsp freshly grated nutmeg
½ cup melted butter
1 cup brown sugar
1 Tbsp vanilla
1 ½ cup any milk
4 Tbsp ground flax seed
¾ cup water
½ cup dried apricots, chopped
½ cup sunflower seeds
Frosting & Topping
½ cup softened butter
2 cup confectioners' sugar
½ cup orange marmalade
Juice and zest of 1 lemon
½ cup toasted coconut (for topping)
Directions
Gluten Free Flour Mix
1. Preheat your oven to 350ºF.
2. Make the gluten free flour by simply whisking together the four ingredients.
Muffins
1. Make the muffins. Whisk 3 cups of the gluten-free flour (reserving the rest) with the baking powder, powdered milk and nutmeg. In a separate bowl mix the melted butter and brown sugar. Stir in vanilla and milk. In the blender, puree the flax seed and water until you get a nice frothy mixture. Combine this with the brown sugar mixture, fold in the dry mixture, stirring just to combine, then gently fold in the apricots and seeds. Spoon the batter into a prepared muffin pan, filling each about two-thirds full. Smooth the tops. Bake 20 minutes, until lightly browned.
Frosting & Topping
1. Meanwhile in a small bowl, whip together all the frosting ingredients then spread on the slightly cooled muffins. Sprinkle with toasted coconut, serve and share.
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4 окт 2024
