April27
Today I gave a go at adapting a high protein, low-carb muffin for my family. My reason for this is twofold. My husband and I are trying to eat less breads and focus more on fruits, veggies, and proteins. A high protein muffin would be a great treat for us. Second, my oldest daughter is not big on the protein so the more I can sneak into her breads the better.
Let me describe to you their flavor. It was a nutty (flax) flavor with a hint of berry. Delightful and refreshing. Did I mention that they flopped!?!
I can’t post the recipe yet because it wasn’t quite what I had hoped. Again, the flavor was magnificent but the texture not quite right. I used banana to replace the eggs. Apparently that was not the right substitute. The muffins fell and were more like little gooey cookies. I am going to go for the tofu substitution next time or maybe egg replacer. Have I mentioned before that experimenting is key? If one substitute doesn’t work, try another. I hope to have this recipe up for you in the coming week. They are too good to give up on.
In the meantime, if you are looking for a high protein muffin, check out my peanut butter muffins. They are yummy and a great protein source as well.
If you have any recipes for high protein muffins that work for you, please send them my way at sarah@iCookFree.com. I’d love to give them a shot.
April6
So my kids really like muffins. I mean really like muffins, especially my youngest. Hence you will find many muffin recipes on the site. If you are interested in how much he likes muffins, read my post
here. Because my little man could live on muffins and carbs alone, I decided to try and make a recipe that packed a little protein punch. They turned out great and I’d love to share them with you.
Recipe: Peanut Butter Muffins
Ingredients
- 3/4 cup brown rice flour
- 1/2 cup sorghum flour
- 1/4 cup tapioca flour
- 1/2 cup gluten free oats
- 2 tsp baking powder
- 1-1/2 tsp xanthan gum
- 2 Tbsp flax seed, ground
- 1/2 tsp salt
- 1/2 cup sugar
- 1/3 cup applesauce
- 1/2 cup silken tofu, whipped (can use 2 serving egg replacer if unable to do soy)
- 1 cup natural peanut butter
- 1 cup rice milk
Instructions
- Preheat oven to 375 degrees.
- In a large bowl, blend flour, oatmeal, baking powder, flax seed, slat, and sugar.
- In another bowl, blend applesauce, tofu, peanut butter, and milk. Add this mixture to dry ingredients and mix well.
- Spray muffin pans wiht cooking spray and fill cups 3/4 with mixture.
- Bake approximately 20 for regular muffins and 15 minutes for mini muffins.
Variations – Peanut Butter and Jelly Muffins
Make peanut butter and jelly muffins by putting adding jam to each muffin. Fill each muffin cup 1/4 of the way with batter. Add 1 tsp of jam or preserves and top with more batter. Best if using thicker jam instead of traditional jelly.
Diet (other): High protein, Gluten free, Dairy free, Egg free
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March30
So far I have not been able to find any english muffins in the stores that are gluten free. Then I came across this recipe and fell in love. You wouldn’t know that they are gluten free. We stopped buying regular english muffins these are so good. (Have you looked at the ingredient list on english muffins? It is scary. Even the whole wheat ones have many ingredients I can’t pronounce.) These english muffins are full of nooks and crannies and toast up perfectly. These cook up so fast that we use them in place of bread for sandwiches most of the time. I hope you enjoy them are much as I do.
Recipe: English Muffins
Thanks to Annalise Roberts and her book Gluten-free Baking Classics for this amazing recipe.
Ingredients
- White Corn Meal, optional
- 1-1/2 cups Bread Flour Mix
- 1 tsp xanthan gum
- 1/2 tsp salt
- 1 Tbsp sugar
- 2-1/4 tsp active dry yeast (not quick rise)
- 3/4 cup plus 1 Tbsp water, heated to 110 degress
- 1 tsp canola oil
Instructions
- Lightly grease a six bun english muffin pan (see notes for where to get one) Dust with white corn meal or rice flour. I find that the english muffins split better if I make only 5 instead of 6 from this recipe.
- Mix all dry ingredients.
- Pour warm water and canola oil into bowl and mix until just blended.
- Scrape bowl and beaters. Beat on high speed for 2 minutes. Spoon dough into pan and smooth it to the edges with a butter knife. Dipping your knife in water between each muffin helps prevent sticking.
- Preheat oven to 375 degrees and place pans on top of oven for about 20 minutes. Muffins should double in height. Bake for about 12-15 minutes. They should be very light in color on top and slightly browned on bottom.
- Cool on rack for 15 minutes.
- To open muffins, pierce them with a fork around the edges and carefully pull apart. Then toast and put on your favorite toppings.
Quick Notes
English Muffin pans and Hamburger bun pans are the same thing. Follow the link to purchase them onine as they are not found in your basic store. Even most kitchen stores don’t have them. However, they are a great addition to your gluten free baking collection.
Variations – Cinnamon Raisin English Muffins
Add 1-1/2 tsp cinnamon to dry ingredients and add 1/3 cup raisins after beating on high speed until just mixed.
Diet (other): Gluten free, Dairy free, Egg free
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