I have a client who asks me to make muffins every week for her family. And, to be honest, it’s such a fun thing to do! I rarely make muffins at home because I know I will end up eating them all (I have no self control with baked goods). But this is a really fun way to get my baking fix, have something warm and tasty for them the afternoon I am there and most of the time I can sneak some veggies and fruit into the muffin along with some nice whole grain flours.
Now, all those lovely things I just mentioned above don’t really apply to these muffins. These are just good old buttery morning muffins. They will fill your kitchen with a glorious whiff of cinnamon and just baked goodness and will also satisfy that doughnut craving. They remind me of the simple muffins I used to make when I was younger. Flour-sugar-milk-some sort of filler (fruit, chocolate, etc.). Easy to put together and not enormous in size, because really, who needs to eat a pound sized muffin??
Now, I’m pretty sure you probably have most of these things in your pantry, so why not plan to make a batch of these over the weekend and make your loved ones happy? That is, unless you are like me, and have a tendency to eat them all first!
Happy, Healthy Eating!
· Gluten Free Flour Blend: ¾ c. sorghum flour + ½ c. tapioca starch + ½ c. oat flour
· 1 t. guar gum or ½ t. xanthan gum
· 1 ½ t. baking powder
· ½ t. fine sea salt
· ¼ t. cinnamon
· 1/3 c. melted butter, coconut oil or vegan margarine
· ½ c. coconut sugar or cane sugar
· 2 large eggs*
· ¾ c. buttermilk**
· ¼ c. melted butter, coconut oil or vegan margarine
· ½ c. demerera sugar (coarse raw sugar)
· 1 T. cinnamon