Gluten-free, Dairy-free Muffins

As anyone with food allergies will know, finding enough food for a satisfied stomach is pretty difficult. My sister has only recently found a complete solution to her stomach troubles, and it’s taken all gluten, dairy, and high-fructose corn syrup based products out of her diet. In an effort to provide balance, I looked more closely at the recipe for my cinnamon muffins and started to replace the ¬†ingredients.

I should start by saying that I still use eggs here; sis can’t have them on their own, but used in baking has been just fine. I would also recommend close scrutiny when selecting the special diet items; most department store brands sneak in sugars and additives. Fresh Direct or Whole Foods in the US are your best bets. Not wanting to use this blog for schilling, I’ve decided to put the brand names in this recipe so that you can get exactly the same results.

2 cups gluten-free flour by Bob’s Red Mill

1 tbsp baking powder

1 tbsp cinnamon

pinch nutmeg

1 tsp salt

1 1/4 cup rice sugar by Lundberg (that’s almost an entire bottle)

2 eggs

1/4 cup canola oil

3/4 cup unsweetened almond milk by Silk

1 tsp vanilla

1 tbsp lemon juice

4 tbsp almond butter* by Arrowhead Mills

approx. 1 cup leftover fruit or nuts (I’ve used blueberries and hazelnuts so far – the hazelnuts are a clear winner)

*Ensure that the almond butter is well mixed by shaking the bottle well – the oil separates very quickly from the puree

  1. Pre-heat oven to 400 F/ 200 C
  2. Combine the dry ingredients well in a large bowl
  3. Make a well in the center and begin to add the wet ingredients – do not overmix!
  4. Pour in the fruit or nuts and gently fold until well distributed
  5. Grease a 6-muffin tin with vegetable spray – remember, no butter! – and fill almost to the top – this mixture is extremely wet and does not rise well
  6. Bake for 18 minutes, or until risen and dark brown around the edges

I use a 6-cup muffin tin because this mixture is very thin and tends to burn on the outside rather easily. Any smaller might not cook through evenly. Two benefits to this: special diet folks will likely be so ravenously hungry for proper food that they gladly wolf down a huge muffin at one sitting. Also, the fast-cooking mixture means the fruits or nuts don’t sink to the bottoms.

Don’t be put off by how wet the muffins come out, they really do set well. My sister eats them warmed up, and crumbles them into pieces to eat with Benecol spread. The photos are of the hazelnut muffins, and even my decidedly glutenous/dairyous father loves them!

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