Gluten Free Pineapple Muffins |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 18 |
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I have not made these but thought I would pass it on... when I make them though I will use the Wendy Wark's GF flour mix instead of the mixture in this recipe. If you want to do that the recipe is on my recipe page near the bottom Ingredients:
2-cups g.f. flour |
1/2-tsp xanthan gum |
1/2-cup granulated sugar |
3-tsp baking powder |
1/2-tsp salt |
1-egg |
1/4-cup cooking oil |
1-cup milk |
1/2-cup well drained crushed pineapple |
gluten free recipe: g.f. flour mixture |
6 cups of white rice flour |
2 cups tapioca flour |
1 cup potato starch flour |
Directions:
1. Measure flour, sugar, baking powder and salt in large bowl. Stir
2. Make a well in center
3. Beat egg in small bowl until frothy
4. Mix in oil, milk and pineapple
5. Pour into well
6. Stir just enough to moisten. Batter will be lumpy
7. Fill greased muffin tins 3/4 full
8. Bake in 400* oven for 20-25 minutes. Remove
9. Wait 5 minutes for easier removal of muffins
10. Serve warm
11. Makes 18
12. Variation: Add some raisins and sprinkle sugar, cinnamon on top.
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