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Morning Muffins (Gluten-Free)

Course: Muffins
Cuisine: Gluten-Free

Ingredients

  • 2 Cups minus 2 Tablespoons Milk
  • 2 Tablespoons Apple Cider Vinegar
  • 2 Cups Calla's Gluten-Free Flour Blend
  • 1 1/2 Teaspoon Xanthan Gum
  • 1 1/2 Cups Gluten-Free Cornmeal
  • 1 1/4 Cup Sugar
  • 1/4 Cup Powdered Buttermilk Optional (See Note)
  • 2 Teaspoons Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 2 Teaspoons Cinnamon
  • 2 Teaspoons Salt
  • 2 Eggs Unbeaten
  • 1/3 Cup Butter Melted
  • 1/3 Cup Vegetable or Canola Oil
  • 2 Teaspoons Vanilla
  • 2 Cups Carrots Grated
  • 1 1/2 Cup Raisins

Instructions

  • Combine milk and vinegar and let stand until milk sours.
  • Meanwhile, mix dry ingredients together with a wire whisk so that they are well combined.
  • Add soured milk, eggs, butter, oil, and vanilla. Beat together until smooth. Stir in grated carrots and raisins.
  • Bake in greased muffin tins at 420 degrees for 12 to 14 minutes until golden and cooked through. Makes 2 dozen muffins.
  • Equally good when half-rule is made. Also can be made non-gluten-free by using all-purpose flour and omitting xanthan gum.
  • Alternatively, you can bake this in a Bundt cake pan for about 1 hour. Top with Powdered Sugar Glaze.

Notes

This recipe was made with Saco Pantry Cultured Buttermilk Blend, which can be found in the baking aisle. Use it dry; do not add additional water. This is optional, but it does improve the texture.