All Purpose MuffinsContributed by: Bob's Red Mill Natural FoodsThis recipe is a blank palate for you to flavor with whatever you desire. Gluten Free, High Fiber, Lactose Free, Vegan.
DirectionsStep 1Preheat oven to 350°F. Spray muffin tin with non-stick spray.Step 2Mix together sugar, oil, vanilla, applesauce and soymilk. In a separate bowl, combine flour, baking powder and xanthan gum.Step 3Add dry ingredients to wet and stir together. When batter is almost blended, add any addition fruits or nuts. Stir ingredients until just blended, careful not to over mix. Add any additional flavorings at this time and mix until just blended.Step 4Fill muffin tins 3/4 full and bake for 22-25 minutes.Makes 12 muffins. Notes*1 cup fresh berries, 1/4 cup dried cranberries and ½ cup chopped nuts, ½ cup diced apple and 1 tsp cinnamon, 1 sliced banana and ½ cup walnuts, ¼ cup shredded coconut and ½ cup sliced almonds and more. |
 Servings: 12 Rating
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Ratings & Comments (6)
6 Reviews 
Nancy MacGowan November 8, 2012
This was a most disappointing recipe. I made the muffins using the recommended apple and cinnamon. I actually had to throw the muffins away - first time ever - as no one in my family would eat them. They lacked flavor and need some salt.
L.Wilson November 18, 2012
I should have looked for reviews before attempting the recipe. I also wondered why there was no salt, I made them with the apple/cinnamon. The batter smelled a little rotten and was almost hesitant to bake them. But I did. Had to throw away. No flavor with a rancid aftertaste.
Bob's Red Mill November 21, 2012
I'm sorry you were not pleased with this recipe. This recipe is a basic muffin recipe that allows the cook to add flavorings as they desire. If the muffins taste rancid, I recommend checking your ingredients before using. Typically a rancid flavor is caused by spoiled ingredients.
Eklutna November 30, 2012
This recipe makes hard, crusty, bland muffins. It is a complete waste of the gluten-free flour, with the recipe followed exactly. We've now made several of the combinations, and they are all terrible.
Shari December 6, 2012
These turned out with a really doughy, sticky texture. My toothpick came out clear so I knew it was cooked despite the weird texture. I added blueberries and a little shredded coconut. The flavor was half way decent but the texture was definitely not what you would expect with muffins.
Bob's Red Mill December 19, 2012
This recipe is a gluten free muffin which often has textures slightly different from wheat-based items. If you found the finished baked muffin to be too doughy or sticky, try reducing the amount of liquid and/or the amount of xanthan gum.
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Nutritional Information
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