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Tuesday, February 15, 2011

Muffins: Gluten-free raspberry cornmeal / apple and raisin

Based on recipes from How it All Vegan! vegan cookbook by Tanya Barnard and Sarah Kramer.  I bought the book as all the baking I tried from it was really successful, and these were no exceptions.  I made these to take to garden brunch.  Muffins were the plan as they are easily portable and I needed to bike to JP with them.  As Hannah eats gluten-free I wanted to do some gluten-free but didn't have much g-f ingredients so just did a few g-f ones and some other ones too...


Raspberry cornmeal gluten-free vegan muffins


1 1/2 cups cornmeal
1 1/2 cups flour (used sweet rice flour to make GF)
dash of salt
3/4 cup sugar
3/4 tsp baking soda
1/4 cup oil
3/4 cup fake milk (used soy)
3/4 cup orange or apple juice (used orange)
1 tsp vinegar
1 cup raspberries (used black raspberries frozen from orchard days in Summer)

Oven to 400F.  Stir dry ingredients together.  Add wet ingredients and berries.  Mix til 'just mixed'.  Spoon into lightly oiled or lined muffin tins and bake for 35-45 min.  Test with a knife for readiness.

These were super simple and amazingly good!  The sweet rice flour had the amazing effect of making a GF baked product that stuck together really well (it was the stuff we bought for mochi) - the texture was a little odd but I thought they were wonderful.



Sugar-free applesauce muffins

I realised having settled on this recipe that they had no sugar (and hardly any fat) in them, how odd...

2 cups flour
1/2 tsp salt
1 tsp baking soda
1/2 tsp cinnamon
1/2 cup fake milk
1 tbsp apple cider vinegar
2 tbsp oil
1/3 cup maple syrup
1 cup applesauce
3/4 cup raisins

Oven to 375F.  Sift dry ingredients together.  Add rest.  Mix til 'just mixed'.  Put into lightly oiled / lined muffin tins and bake 15-20min.  Test with knife.

These were good too.  Good texture etc.  Could maybe have done with a little more sweetness, and they didn't keep very well though.

What an exercise in -free baking!
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