Tuesday, May 18, 2010
I created this recipe for Sam to have with her breakfast a few times a week. I make this recipe regularly with wheat flour and also with rice flour. Using a jar of squash baby food in the wet ingredients makes the muffins moist and adds a small amount of protein, calcium, iron, and vitamin C which is nice since they do not have milk or eggs in them. Also, the squash is mild enough it doesn't add a particular flavor to the muffins so the vanilla and anything you "add in" still stands out. These muffins freeze well.
Vanilla Muffin Recipe
1-1/2 cups unbleached flour
1/2 cup sugar
1 tsp baking powder
1/2 tsp salt
1/3 cup vegetable oil
1 (4 oz) jar squash baby food + 1 jar water -OR- 1 cup water or vegan milk
1 tsp vanilla extract
1/2 cup blueberries, dried fruit, or nuts
1/2 tsp pure orange or lemon extract
For donut muffins add 1/2 tsp nutmeg and omit the vanilla
Preheat oven to 400 degrees. Mix together dry ingredients. Add wet ingredients and your "add in" and mix together thoroughly. Spray muffin pan with non-stick spray. Use a tablespoon to spoon batter into pan. Makes 12 muffins. Bake for 13 minutes.
If using rice flour to make these muffins use the following instead of the unbleached flour above:
1 cup brown rice flour
1/2 cup white rice flour
2 tbsp binder (potato starch, tapioca flour, arrowroot powder, etc.)
Also, with rice flour, use 2 jars of water with the squash baby food instead of 1 jar.