The June, 2008 issue of Bon Appétit contained a recipe for Giant Soda Muffins (see page 20). Although our version of Bon Appétit's recipe makes a slightly smaller muffin - actually 40% smaller - these gluten free muffins are easy to make and taste delicious. With some tweaking, this muffin could be a savory or a sweet. As it is, the the GF muffins right out of the oven have a nice, grain-like flavor. Jam, butter or honey are strictly an optional accessory. Gluten free modifications by Hallie Dolcourt.
Bon Appétit advises that you have one-cup muffin cups on hand. Instead these muffins are made in 1-cup Pyrex pudding dishes, filled to middle line. The rest of the space was devoted to expansion of the muffins. Rather than making 6 over-sized muffins, one-half recipe makes 5 muffins. You'll want to ues the mixture of flours identified in the recipe. The bean flour is bold and the sorghum-corn is mild.
|1-1/2||Cups||Bette Hagman's 4-flour bean mix (or Bob's Red Mill Gluten Free All Purpose Flour Mix, which is quite similar)|
|1||Cup||Carol Fenster's sorghum-corn flour mix or your favorite gluten-free flour mix|
|1/2||teaspoon||Guar gum or Xanthan gum if you do not have Guar gum|
|2||Tablespoons||Earthbalance vegan margarine or butter|
|1-1/4||Cup||Buttermilk (You can use dried buttermilk or mix together 2 Tablespoons of yogurt and the remainder fluid milk)|
Preheat oven to 400° F. Butter the pudding cups with a light film and then dust with rice flour. With a whisk, mix all of the dry ingredients, except for raisins, in a large bowl. Using your fingers, blend the butter or margarine into the flour. Stir in the raisins. Whisk buttermilk and eggs in a separate bowl, pour the liquid ingredients into the dry ingredients, stir with a spoon until blended, and then spoon the batter into the pudding cups.
Bake about 20 minutes or until a cake tester inserted into the center comes out clean. Allow to cool slightly and enjoy them. Serve muffins warm.