15 October 2009

morning, muffin

my sweet sister just found out she has celiac disease. poor, poor amsters...a life without gluten. not easy, but at the same time, not impossible. the world is catching onto gluten-free eating, and for the most part, i find it a part of a healthy lifestyle. i'm testing out a few recipes that will work for her delicate digestive system, and hopefully one day, i'll find a market for some of my baked goods. until then, i'll test them out on the husband. i know he doesn't mind being the guinea pig. 

my mom makes the most perfect "morning muffins". they are the melt-in-your-mouth kind of good, and i wouldn't dare try to replicate the recipe, for fear that i would slaughter it and overall, make me miss her way too much. so until i muster the courage, i concocted a recipe with some ingredients i had on hand. 

bob's red mill (found at whole foods) are certified organic ingredients, that also come in the gluten-free variety. a new staple in my pantry as i try to become more health conscious with my baking technique.

gluten-free, dairy-free oatmeal cinnamon muffins
ingredients (vegan)
3 1/2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
pinch of nutmeg
2 flax "eggs"**
1/2 cup lightly packed brown sugar
1 cup almond milk
1/4 cup vegetable oil

preheat oven to 350 degrees. in a large bowl, mix together flour, baking powder, salt, cinnamon and nutmeg. stir in rolled oats and brown sugar; blend together. in a smaller bowl, beat together "egg", almond milk and oil. add to flour and stir together until moistened. spoon batter into prepared muffin tin; filling each 2/3 full. bake for 20-25 minutes or until tops are slightly brown.

they turned out pretty good - the gluten-free oats made them a little chewy, but i liked the texture, and they were the tastiest straight out of the oven with a little spray butter.

**i cut out the dairy only because i don't like it in my diet - but feel free to experiment with the real stuff! flax eggs can be made by mixing 1 cup ground flax seeds with 4 cups water in a blender (i used the magic bullet...because i can't live without it) blend a few minutes until it's nice and goopy. 1/4 cup equals 1 flax "egg".