Wednesday, August 21, 2013

Gluten-Dairy-Soy Free Raisin Bran Muffins

This is a recipe that I've adapted from my adaptation of the Company's Coming Muffins and More cookbook. These muffins have been a favourite, and I've missed them since going gluten and dairy free. They freeze well, and mix up quickly, and since they work for the new diet- I've been in heaven again. My FAVOURITE thing is coffee or tea and a raisin bran muffin with Becel Vegan Margarine and honey. This has become my "go-to" bring along muffin for travelling. A double batch makes 18 muffins that really travel well. I bring them in a freezer-type storage bag and  borrow fridge space along the way. With peanut butter, (I bring Kraft Extra-Smooth or a natural PB- the only ones I've found without soy oil) one of these muffins is a good breakfast when the hotel is serving up a "continental". Also a good lunch option, snack or supper supplement. So far the record is tasty for 2 weeks on the road.

150 ml (2/3 cup) Gluten-Free All-Purpose Flour* 
250 ml (1 cup) ground flax (or 125 ml/1/2 cup ground flax+ 125 ml/1/2 cup oat bran)
3 ml (1/2 tsp) Xanthan Gum
5 ml (1 tsp.) baking soda

5 ml (1 tsp.) baking powder
5 ml (1 tsp.) cinnamon (optional)
175 ml (3/4 cup) raisins

250 ml (1 cup) non-dairy milk
5 ml (1 tsp) vinegar
50 ml (1/4 cup) canola or olive oil
50 ml (1/4 cup) molasses
1 egg

5 ml (1 tsp.) vanilla

In a large bowl, combine flour, flax/oat bran, xanthan gum, baking soda, baking powder, salt, cinnamon and raisins. Mix well with a whisk. Push up around sides of bowl, making a well in the center.

In med. sized bowl, stir milk, vinegar, oil, molasses, egg and vanilla together. Whisk together until well blended.

Pour milk mixture into well in dry ingredients. Stir vigorously to combine well. You can't beat this too much.*

Let better stand 30 minutes.

Divide into greased or paper lined muffin cups. Bake at 350 * F., for about 30 minutes. Let stand 5 minutes. Remove from pan. Makes 8 large muffins.

Note: To make the Husband's Favourite "Raspberry Bran Muffins", use 1 cup raspberries, fresh or frozen (un-thawed) instead of raisins, and add 25 ml., (1/8 cup) Splenda sweetener or 1/4 cup brown sugar to the flour mixture.
 Another Note: I made a batch (without cinnamon), divided the batter, added raisins to half for me, some brown sugar and raspberries to the other half for him, and he thought they were just fine. In spite of a slight prejudice against "gluten-free" things. 

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