We had a little visitor at home yesterday. My son’s friend from school stopped by to play. As I was chatting with her mom, she told me that her daughter has to go on gluten-free diet for a while. So we decided to use some of the gluten-free flours from the CC project and treat the kids with some muffins.
We also made it dairy-free as well, which I have never tried before. But I’m Japanese. We can easily live without dairy. We had 3 hungry kids running around, so I quickly made up a recipe and went with it. What do you know – the muffins were one of the best gluten-dairy-free muffins I’ve ever had. One of the strange and wonderful things in life is that sometimes things work out way better without trying rather than – trying. I mixed whatever came to my mind and didn’t even bother to use the measuring cups. I’m sure I’m not alone here.
As I confessed, I’m not sure if I can make these muffins as well as I did here since I didn’t do measuring, but I guess that’s a part of fun. Now I have to squeeze out my brain to write down the ingredient I used.
Recipe (makes 10 medium muffins):
DRY
1 cup of sweet potato flour
1/3 cup of millet meal
1/3 cup of flax seed meal
1/3 cup of tapioca flour
1/2 cup of brown sugar
1 1/2 tsp of baking powder
1/4 tsp of cinnamon
1/4 tsp of nutmeg
WET
1/2 cup of vegetable oil
1 1/3 cup of apple juice
1 cup of dried cranberries
1/2 cup of frozen blueberries
1 tsp of vanilla extract
Mix all the dry ingredient and wet ingredient in separate bowls, then combine them together. Add berries and vanilla extract. Use 10 muffin/cupcake cups and bake them in the oven at 360˚F for 15 minutes.