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+

Blueberry Muffins (GF)

+ +
+prep 20 minutes, cook 60 minutes
+ +
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+
× 6 +
+ +
As a rule, I'm always skeptical of any recipes which tries to mimic something it isn't. Vegan hamburgers, gluten-free muffins, and anything else of the sort almost always disappoints the true fan of the original. Not these muffins. I was absolutely shocked at how perfectly fluffy, delicious, and indestinguishable from the genuine article these muffins were. +
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+ +
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+

1

+
+
    +
  • +
    + 300 + g +
    +
    Gluten Free Flour
    +
  • +
    + 1 + tbsp +
    +
    baking powder
    +
  • +
    + ½ + tsp +
    +
    salt, fine
    +
  • +
    + ¼ + tsp +
    +
    cinnamon (ground)
    +
  • +
    + ¼ + tsp +
    +
    xantham gum
    +
+
+
Whisk the ingredients together in a large bowl. +
+
+
+

2

+
+
    +
  • +
    + 150 + g +
    +
    sugar, granulated
    +
  • +
    + 8 + tbsp +
    +
    butter (melted)
    +
  • +
    + ½ + cup +
    +
    yogurt, whole-milk
    +
  • +
    + 3 +
    +
    eggs, large
    +
  • +
    + 1 + tsp +
    +
    vanilla extract
    +
+
+
Combine the next batch of ingredients in a separate suitable bowl for a standing mixer. Mix with a spatula attachment on the slowest speed until the ingredients combine into a smooth paste. +
+
+
+

3

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+
    +
+
+
While the mixer is still running, add the flour mixture a little at a time, waiting for each addition to disappear into the batter before adding another. Keep adding the flour mix until the batter just barely starts to pull away from the side of the bowl. +
+
+
+

4

+
+
    +
  • +
    + 1½ + cups +
    +
    blueberries
    +
+
+
Turn off the mixer and remove the bowl. Fold in the blueberries very gently using a rubber spatula. Be careful to avoid breaking them. +
+
+
+

5

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+
    +
+
+
Cover the batter with plastic wrap and leave on the counter for 30min. In the meantime, pre-heat the oven on bake to 375°F. +
+
+
+

6

+
+
    +
  • +
    + 2 + tbsp +
    +
    sugar, turbinado
    +
+
+
Scoop out enough batter in each cup of a cupcake pan so that it's not quite full. Sprinkle a little sugar over top of each cupcake. Place the cupcake pan in the oven. +
+
+
+

7

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+
    +
+
+
Cook for 16–20min, turning the pan once in the middle of the cook time. The muffins are done when they are golden brown on top, and a toothpick inserted into the middle comes out clean. Allow the pan to cool for 10min on the counter, then transfer the muffins to a cooling rack and allow them to cool for a further 10min. +
+
+
+ +
+, https://www.americastestkitchen.com/books/the-how-can-it-be-gluten-free-cookbook
+ +
+ « Back +
+ +

Bagels

+ + +

Blueberry Muffins (GF)

+

Challah

diff --git a/src/baking/blueberry-muffins-gf/data.yml b/src/baking/blueberry-muffins-gf/data.yml new file mode 100644 index 0000000..eef09e9 --- /dev/null +++ b/src/baking/blueberry-muffins-gf/data.yml @@ -0,0 +1,58 @@ +title: Blueberry Muffins (GF) +timings: + prep: 20 minutes + cook: 60 minutes +icons: [gluten-free] +servings: 6 +description: > + As a rule, I'm always skeptical of any recipes which tries to mimic something it isn't. Vegan + hamburgers, gluten-free muffins, and anything else of the sort almost always disappoints the true + fan of the original. Not these muffins. I was absolutely shocked at how perfectly fluffy, + delicious, and indestinguishable from the genuine article these muffins were. +steps: + - ingredients: + - { amount: 300, unit: g, item: "Gluten Free Flour" } + - { amount: 1, unit: tbsp, item: "baking powder" } + - { amount: 0.5, unit: tsp, item: "salt, fine" } + - { amount: 0.25, unit: tsp, item: "cinnamon (ground)" } + - { amount: 0.25, unit: tsp, item: "xantham gum" } + directions: > + Whisk the ingredients together in a large bowl. + - ingredients: + - { amount: 150, unit: g, item: "sugar, granulated" } + - { amount: 8, unit: tbsp, item: "butter (melted)" } + - { amount: 0.5, unit: cup, item: "yogurt, whole-milk" } + - { amount: 3, item: "eggs, large" } + - { amount: 1, unit: tsp, item: "vanilla extract" } + directions: > + Combine the next batch of ingredients in a separate suitable bowl for a standing mixer. Mix + with a spatula attachment on the slowest speed until the ingredients combine into a smooth + paste. + - ingredients: [] + directions: > + While the mixer is still running, add the flour mixture a little at a time, waiting for each + addition to disappear into the batter before adding another. Keep adding the flour mix until + the batter just barely starts to pull away from the side of the bowl. + - ingredients: + - { amount: 1.5, unit: cups, item: "blueberries" } + directions: > + Turn off the mixer and remove the bowl. Fold in the blueberries very gently using a rubber + spatula. Be careful to avoid breaking them. + - ingredients: [] + directions: > + Cover the batter with plastic wrap and leave on the counter for 30min. In the meantime, + pre-heat the oven on bake to 375°F. + - ingredients: + - { amount: 2, unit: tbsp, item: "sugar, turbinado" } + directions: > + Scoop out enough batter in each cup of a cupcake pan so that it's not quite full. Sprinkle a + little sugar over top of each cupcake. Place the cupcake pan in the oven. + - ingredients: [] + directions: > + Cook for 16–20min, turning the pan once in the middle of the cook time. The muffins are done + when they are golden brown on top, and a toothpick inserted into the middle comes out clean. + Allow the pan to cool for 10min on the counter, then transfer the muffins to a cooling rack + and allow them to cool for a further 10min. +credit: + name: The How Can It Be Gluten-Free Cookbook, by America's Test Kitchen, pg 44 + url: https://www.americastestkitchen.com/books/the-how-can-it-be-gluten-free-cookbook diff --git a/src/baking/blueberry-muffins-gf/image.png b/src/baking/blueberry-muffins-gf/image.png new file mode 100644 index 0000000..f0b8641 Binary files /dev/null and b/src/baking/blueberry-muffins-gf/image.png differ