September 11, 2011

Gluten Free Pomegranate Muffins

Baking is one of my favorite activities and I find it very relaxing. There's something about baking that is different for me than other types of cooking. I love the whole process and bake something at least twice a week. Mostly I bake bread and sweets, but every once in a while I make muffins or other breakfast baked goods. A couple of months back after I made spelt pancakes, I was left with a large amount of gluten free ingredients to find a new use for. I figured muffins would be the easiest use for the white rice flour so I prepared a double batch of Gluten Free Pomegranate Muffins.

This is a very easy recipe. The original recipe I found used dried blueberries, which I can never find at my local grocery stores, so I modified with dried pomegranates. The recipe is as follows for 12 muffins:

  • 2 Eggs
  • 1 cup Milk (can also use water or juice)
  • 4 Tbsp. Sugar
  • 4 Tbsp. Oil ( I use vegetable, my husband isn't a fan of canola oil).
  • 2 cups White Rice Flour
  • 4 tsp. Baking Powder
  • 1 tsp. Salt
  • 1/2 cup dried Pomegranates
Combine all ingredients until well mixed. Pour into a greased muffin pan (or use muffin liners). Bake 25-30 minutes in a preheated 425 degree oven. Allow to cool before removing from pan.
These muffins are very easy to prepare. A couple of helpful hints. The batter is not thin like many muffin recipes, but instead more the consistency of a biscuit. Second, these muffins go stale very quickly. I recommend eating them hot or within a day. Any longer and they may become tough. My husband ate these muffins with no complaints about them being gluten free and my boys ate multiple servings. A quick easy gluten free recipe.


Recipe adapted from the back of the Bob's Red Mill White Rice Flour package.
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