Friday, February 8, 2008

Strawberry Banana Muffins

Here is the lovely pink batter. But get this - Orion didn't like it! ??? This is the first batter he has ever not liked. The kid even likes plain bread batter. So I was not so sure about these.... Pink just in the oven,
and brown on the way out. And yes, I am a sloptastic cook when it comes to muffins!
Final analysis: The flavor was good, but the muffins stuck to the paper. I hate that. I wish I knew enough about cooking to know what would fix that. Orion really liked them warm right out of the oven, but they didn't end up a long lasting hit. I might make them again, but they would be more for me than him I guess. Oh, and it made well over 12 - more like 16.

Strawberry Banana Muffins (Gluten-Free)

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12 muffins

1 1/4 cups rice flour

1/4 cup potato starch

1/4 cup tapioca flour

1/2 teaspoon xanthan gum

1/4 teaspoon cinnamon

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup Earth Balance

1/3 cup sugar or xylitol

2 eggs

1/2 teaspoon vanilla extract

1/3 cup rice milk

2 bananas

1 1/2 cups strawberries, coarsely chopped

Change to: muffins US Metric

  1. Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
  2. In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
  3. In a separate bowl, cream together the Earth Balance and sugar until smooth. Beat in the eggs ans add the vanilla and rice milk, stirring well. The mixture will be quite lumpy.
  4. Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
  5. Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
  6. Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.

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