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Rate Basic Muffins
Avg. rating 5 from 2 votes.
Recipe Created By: Susan S
3 Tbsp arrowroot starch
1 cup water
1/2 cup melted margarine or shortening
1/2 cup sugar
1/2 cup light brown sugar
1 tsp vanilla
2 1/2 tsp baking powder
1/2 tsp sea salt
1 cup tapioca starch
3/4 cup sorghum flour
3/4 cup millet flour
Pre-heat oven to 350 °F.
In a saucepan, mix together arrowroot starch and water. Stir over medium heat until it starts to thicken. Turn off heat and continue stirring for a minute. Transfer to a bowl to let it cool. This replaces eggs in the recipe.
In a separate bowl, mix remaining ingredients.
Blend in the arrowroot mixture with a heavy duty mixer. Pour batter into muffin cups using a 1/4 c. measure. Bake for 20-25 minutes.
Orange muffins--add 1 tsp. dried grated orange peel and 1 tsp orange extract. These are really good with dried cranberries.
Cinnamon currant-- add 1 tsp cinnamon and a couple of handfuls of currants or raisins.
Blueberry -- add frozen blueberries
Carrot -- add grated carrot
For snack cake, pour batter in an oiled 8x8 pan. Bake for 25 minutes. Use all granulated sugar instead of part brown sugar. Add frosting if you want.
Liquid oil can be substituted for the melted margarine or shortening, but the muffins come out very crumbly.
Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.
Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions
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