2 Gluten-Free Muffins
That basic muffin recipe is going to serve as the basis for many of the delicious, heavenly muffin mixes that we will discover throughout the rest of this post. BUT it’s also important to consider that not everyone will be able to enjoy this base.
Therefore, we also need an alternative for our gluten-free friends. For this one, you will need:
- 75g of coconut flour
- 6 eggs
- 100g oil
- 80ml milk
- 1tsp baking powder
- 250g golden caster sugar
The method is going to be very similar to last time – beat the eggs, add in the milk, sift with the baking powder, sugar, and coconut flour, whisk, and then bake.
There are a few tips to keep in mind whenever you cook gluten-free though. First, remember that you need to keep all your ingredients at room temperature as long as possible. Second, keep in mind that without the rise and punch, you are going to need to work a little harder to shape your muffins. Try using metal muffin tins that will hold their shape!
And finally, consider that coconut flour absorbs a lot of moisture and grows in size. Don’t worry if it looks a bit flat to begin with, and try to give it time to grow as needed and absorb the milk around it.