Quick and easy blue berry muffins

[Guest guest]

I got this recipe off the internet and posted it as it was. But I have

since changed it around and made them tonight.. they were so good! Even

my husband who has always hated GF baking says he loves them and will

eat them again! They are light and just like I remember Wheat muffins

to be.. The original recipe was: Carol Fenster's Blueberry muffins from

Savory Palate,Inc... Here is my version

 

 

1 Cup millet flour

2/3 cup potato starch

2/3 cup tapioca flour

1 1/2 tsp. xanthan gum

1 tsp. unflavored gelatin powder

2 1/2 tsp. Baking Powder

2/3 cups sugar

1 tsp. salt

1 cup soy milk

1/4 cup oil

2 large eggs replaced

1 tsp. vanilla extract

1 tsp. lemon extract

1 cup blueberrys ( fresh or frozen)

 

Preheat oven to 400. Generously grease muffin pan or use nontstick or

paper liners

 

Stir together flours, xanthan gum, gelatin, baking poweder, sugar, and

salt in large bowl. Make well in center.

 

In another bowl, cobime milk, oil, egg replacer, vanilla, and lemon.

Pour into well of flour mixture. Stir just until ingredients are

moistened. Add blueberries and gently stir in. ( if the blueberries are

frozen add 5 minutes baking time)

 

Divide dough among 6 large or 12 standerd muffin pans. Larger muffins

bake 25 min apporx..12 muffins for 20-25 approx. Or until tops of

muffins are lighly browned. Remove from oven and cool.

[Guest guest]

Hello, my name is Stephanie, and I am a new member of this group. I was just

curious as to what kind of gelatin is going into these muffins, and if it is

from animal, is it necessary in the recipe? thank you

Amy Lovelace <loveamy wrote:I got this recipe off the internet and

posted it as it was. But I have

since changed it around and made them tonight.. they were so good! Even

my husband who has always hated GF baking says he loves them and will

eat them again! They are light and just like I remember Wheat muffins

to be.. The original recipe was: Carol Fenster's Blueberry muffins from

Savory Palate,Inc... Here is my version

 

 

1 Cup millet flour

2/3 cup potato starch

2/3 cup tapioca flour

1 1/2 tsp. xanthan gum

1 tsp. unflavored gelatin powder

2 1/2 tsp. Baking Powder

2/3 cups sugar

1 tsp. salt

1 cup soy milk

1/4 cup oil

2 large eggs replaced

1 tsp. vanilla extract

1 tsp. lemon extract

1 cup blueberrys ( fresh or frozen)

 

Preheat oven to 400. Generously grease muffin pan or use nontstick or

paper liners

 

Stir together flours, xanthan gum, gelatin, baking poweder, sugar, and

salt in large bowl. Make well in center.

 

In another bowl, cobime milk, oil, egg replacer, vanilla, and lemon.

Pour into well of flour mixture. Stir just until ingredients are

moistened. Add blueberries and gently stir in. ( if the blueberries are

frozen add 5 minutes baking time)

 

Divide dough among 6 large or 12 standerd muffin pans. Larger muffins

bake 25 min apporx..12 muffins for 20-25 approx. Or until tops of

muffins are lighly browned. Remove from oven and cool.

 

 

Check out these affiliated vegan lists ~

 

http://www.Christian-Vegan-Cooking

http://www.VintageVeganTea

http://www.VeganMenus4HealthyLiving

 

 

[Guest guest]

Dear Stephanie,

 

I use Emes Kosher Gelatin. It is NOT an animal product. I am not sure

how the muffins would turn out without it. You could always try it and

let the rest of us know. Welcome to the Group Stephanie, I am so happy

that you have posted.

 

Amy

 

funk wrote:

 

> Hello, my name is Stephanie, and I am a new member of this group. I was just

curious as to what kind of gelatin is going into these muffins, and if it is

from animal, is it necessary in the recipe? thank you

> Amy Lovelace <loveamy wrote:I got this recipe off the internet

and posted it as it was. But I have

> since changed it around and made them tonight.. they were so good! Even

> my husband who has always hated GF baking says he loves them and will

> eat them again! They are light and just like I remember Wheat muffins

> to be.. The original recipe was: Carol Fenster's Blueberry muffins from

> Savory Palate,Inc... Here is my version

>

>

> 1 Cup millet flour

> 2/3 cup potato starch

> 2/3 cup tapioca flour

> 1 1/2 tsp. xanthan gum

> 1 tsp. unflavored gelatin powder

> 2 1/2 tsp. Baking Powder

> 2/3 cups sugar

> 1 tsp. salt

> 1 cup soy milk

> 1/4 cup oil

> 2 large eggs replaced

> 1 tsp. vanilla extract

> 1 tsp. lemon extract

> 1 cup blueberrys ( fresh or frozen)

>

> Preheat oven to 400. Generously grease muffin pan or use nontstick or

> paper liners

>

> Stir together flours, xanthan gum, gelatin, baking poweder, sugar, and

> salt in large bowl. Make well in center.

>

> In another bowl, cobime milk, oil, egg replacer, vanilla, and lemon.

> Pour into well of flour mixture. Stir just until ingredients are

> moistened. Add blueberries and gently stir in. ( if the blueberries are

> frozen add 5 minutes baking time)

>

> Divide dough among 6 large or 12 standerd muffin pans. Larger muffins

> bake 25 min apporx..12 muffins for 20-25 approx. Or until tops of

> muffins are lighly browned. Remove from oven and cool.

>

>

> Check out these affiliated vegan lists ~

>

> http://www.Christian-Vegan-Cooking

> http://www.VintageVeganTea

> http://www.VeganMenus4HealthyLiving

>

>