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Meryl's GF Un-Bran Muffin Recipe

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This recipe for Meryl's GF Un-Bran Muffin is from Gluten Free Secrets from the Courtyard, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
 

Ingredients:  
Ingredients:  
2 cups quinoa flakes
2 cups boiling water
1 cup butter
3 cups brown sugar
4 eggs
3 TBSP molasses
2 cups buttermilk
5 tsp baking soda
1/4 tsp ea nutmeg, allspice, cinnamon
1 tsp salt
5 cups gluten free flour
2 1/2 tsp xantham gum (if not in gf flour mix)
Directions:
Directions:
Mix quinoa and boiling water. Let cool.
cream butter and brown sugar together. Add 4 eggs, molasses, and spices.
Mix flour, xanthan gum and salt together. Add to the butter mixture alternating with the buttermilk. Stir in quinoa mixture.

Scoop out batter into lined muffin pan.
Bake at 400º F oven for 20 minutes, or until toothpick comes out clean.
 

Variations - Dairy Free - Egg Free
Ingredients:  
Ingredients:  
Follow above recipe substituting:
- your dairy free milk of choice PLUS 1 TBSP Lemon juice, stir and let sit for 10 minutes.
- vegan butter substitute (Becel is great)
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For egg free substitute 3/4 cup ground flax seed combined with 1 cup of warm water, stir until thickened.
Directions:
Directions:
Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
Batter can be stored in an airtight container in the refrigerator for up to 6 weeks

 

 

 

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