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January 24, 2012

Gluten Free : Lemon-Millet Muffins

 

 


I spent last 2 days perfecting my gluten free muffins.  Muffin pans after muffin pans, measuring cups, spoons, whisk, pan and paper…. thank god for my amazing cleaning goddess,  Maria…. I have been waiting for the day you come to my house….****

Finally,  muffins are approved by my husband!  You can’t tell they are gluten free.  In fact, I think they taste even better than regular ones. I gave them away and the rest I froze them.  I just took a blueberry muffin out from the freezer,  warmed it up, spread some butter on it and enjoyed it with a cup of chai tea. I feel so light I can go to my spin class now. I will hit the bike, thinking of my next meal.

Ingredients
3/4 cup ‘Super fine’ brown rice flour
6 Tablespoon tapioca flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon xanthan gum
2 eggs
2/3 cup sugar
1/3 cup mayo base  (1 egg yolk  +  a few drops of lemon juice  +  3/4 cup canola oil) –  This will produce about 3/4 cup of mayonnaise.  We only need 1/3 cup. Save the rest for your sandwiches tomorrow.)
1/2 cup milk
1 teaspoons vanilla extract

Flavoring:
For lemon Millet muffin :  Add 1 teaspoon lemon juice,  1 teaspoon lemon zest and 1/4 cup millet
For Almond muffin :  Add 1/4 teaspoon almond extract  and 1/4 cup sliced almonds
For blueberry muffin :  Add 1/2 cup blueberries  (Frozen or fresh)

 

Preparation
1.  Mix the brown rice flour, tapioca flour, salt, baking soda, baking powder and xanthan gum together and set aside.

Don’t get scared by it’s name. It is a natural sugar derived from corn used as a thickening agent or to give gluten free baked goods ‘fat feel’.

It is very important to use ‘Super fine‘ rice flour.  Asian markets carry super fine rice flour.  But I didn’t want to make a trip all the way…. so I just bought regular brown rice flour at a close by organic grocery shop and ground it in a coffee grinder till super fine.

2. Make ‘mayonnaise’ base:  Beat one egg yolk till light and fluffy  –  Add a few drops of lemon juice (or vinegar)  –  Add a few drops off canola oil and whisk like MAD  –  Keep whisking and add remaining oil SLOWLY  –  Keep whisking until your arm falls off. ( Till it thickens and starts look like mayonnaise.)   This should produce about 3/4 cup.  We only need 1/3 cup. Save the rest for your sandwiches tomorrow.)

What the heck, you can use store-bought mayonnaise if you don’t feel like making this base.

2.  Mix the eggs, sugar, and ‘mayo’ base until fluffy.  Add the flour mixture, milk and vanilla and mix well.  Spread batter into the prepared pans.

3.  Bake at 350’F for 17~20 mins. But do not over bake.  Keep your eyes on these little guys.

Lemon – Millet muffins

Blueberry muffins

 

Warm it up and spread some  butter on it. Mmmmmm

Almond muffins

 

 

 

Filed Under: Sweet Things Tagged With: gluten free, muffin

Reader Interactions

Comments

  1. avatarStacy Malinow says

    January 24, 2012 at 3:35 pm

    Your muffins look fabulous!!! I also love this blog. It is beautifully presented!

    Please support my petition for the Girl Scouts to sell a gluten free and allergen free cookie. http://www.change.org/petitions/encourage-the-girl-scouts-to-sell-an-allergen-free-cookie

    Reply
  2. avatarLa Piepchen says

    January 25, 2012 at 8:49 am

    Your photos look amazing!
    I have been searching for a gluten free millet recipe for a while and now I finally found it.
    But where do you use millet?
    I can’t wait to try your recipe.

    Reply
    • avatarblackdogfoodblog says

      January 25, 2012 at 7:27 pm

      Great! and Thanks! ^^ See under flavoring: 1/4 cup of millet (or you can adjust the amount as you wish). Oh~ Crunchy pleasure. love millet. Back home, my mom used to cook rice with millet. They are so good for you too.

      Reply
      • avatarSnoogle says

        February 11, 2012 at 7:48 am

        I love this post! and I love your blog. I’m glad you are ntuirrung yourself with food that you deserve!

        Reply
    • avatarAlexander says

      February 12, 2012 at 1:00 am

      Sue, do you take your own ptaroghophs? Your pictures are just as beautiful as your words!

      Reply
  3. avatar[email protected] says

    January 25, 2012 at 5:27 pm

    Looks delicious and delicate!

    Reply
    • avatarAli says

      February 11, 2012 at 6:32 am

      mmmm, looekd delicious! I’m impressed with the one-handed egg cracking.Tyson sure seemed to be enjoying it

      Reply
  4. avatarElmo says

    January 29, 2012 at 5:08 am

    Nice tips! I have been previously seeking something similar to this for quite a while now. Thank you!

    Reply
  5. avatarCressida says

    February 23, 2012 at 12:20 pm

    Gee these are good! I exchanged the millet for almond meal, then made a simple lemon juice/sugar topping (mix 1/4 sugar, juice of a lemon, prick the tops and drizzle it on, easy) You could make it more lemony and serve it with the drizzly sauce and double cream.

    Reply
    • avatarblackdogfoodblog says

      February 23, 2012 at 4:04 pm

      Wooooo~~~ that sounds so good!!!! I’m going have to try your simple syrup method next time! Thanks for sharing, Cressida!!! xoxo

      Reply
  6. avatarLynnel says

    August 1, 2012 at 5:22 am

    Hi-I’ve been gluten-free for ages, and I’m about to try these–I think the mayo is going to make them fantastic:) Thanks for the proportions!
    Lynnel

    Reply
    • avatarblackdogfoodblog says

      August 7, 2012 at 10:08 pm

      Hope you enjoyed them! 😀

      Reply
  7. avatarAnni says

    May 9, 2014 at 5:53 am

    These look lovely! How many muffins does the recipe make and how full do you fill the muffin cups? Thanks.

    Reply
  8. avatarHattie says

    February 12, 2012 at 1:03 am

    Yum! And they are all lucky to have you but they sulhod stop whining!

    Reply
  9. avatarCorina says

    March 10, 2012 at 2:19 pm

    I don’t usually comment, but I have been Gluten Free for 2 years and I have tried so many muffin recipes, with not much luck. I want to Thank You!!! These muffins are awesome.

    Reply

Trackbacks

  1. avatar Gluten Free : Lemon-Millet Muffins | blackdogfoodblog.com | Organic Rapeseed Oil says:
    January 24, 2012 at 9:35 am

    […] rest for your sandwiches tomorrow.) 1/2 cup milk 1 teaspoons … … See original here: Gluten Free : Lemon-Millet Muffins | blackdogfoodblog.com ← Tony's Table: Peppers and Steak « CBS New […]

    Reply
  2. avatar Blood Oranges | Taste of Healthy Goodness says:
    March 5, 2012 at 4:55 pm

    […] Recipe adapted slightly from Black Dog Food Blog […]

    Reply
  3. avatar 12 Recipes for Delicious Gluten Free Muffins says:
    March 5, 2014 at 7:05 pm

    […] 7. Gluten Free Lemon Muffins from Black Dog Food Blog.  These look so pretty (okay, I know it’s good photography, but really, isn’t the photo making you drool?) and they sound so refreshing.  The ultimate goal when doing gluten free baking is to make something that tastes like the regular wheat recipe that we are all used to (or at least that’s my goal).  And these actually look just like regular muffins.  Definitely worth giving them a try! […]

    Reply

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