New Low-Allergen Muffin Recipe

Trying a new recipe is always a bit tricky -- especially because these days I've never met a recipe I didn't have to modify. Right now I have my version of Bob's Basic Gluten Free Muffins in the oven. I used the Bob's GF All Purpose Baking Flour, but I used maple syrup instead of sugar, egg whites instead of whole eggs, and almond milk instead of milk. I'll let you know how they turn out...

This is what they looked like.

And the way the disappeared, I think we can call them a success! They had a slightly spongy texture, but were nice and moist. I will definitely be making these again -- but next time I will be adding a cup of blueberries to the recipe.

The Bob's Red Mill Recipe can be found here.

Here are my changes:

Amelia's Basic Gluten Free Muffins:

1 1/2 cup Bob's GF All Purpose Baking Flour

1/4 cup Maple syrup

2 Tbsp vegetable oil

4 egg whites

1/4t sea salt

1/2 cup almond milk

1/4 tsp vanilla

1 Tbsp baking powder

Preheat oven to 350. Lightly spray a 12-cup muffin tin with nonstick spray, set aside. Mix together dry ingredients. Add the wet ingredients and stir with a wire whisk -- but do not over-mix. Pour into prepared muffin tins and bake 10-12 minutes.

NOTE: Blueberries would make a great addition to this recipe!!

Enjoy!