Muffin's Law

Unlike Murphy's Law stating that anything that can go wrong will go wrong, Muffin's Law is actually based on optimism. Thus, there is only one way to avoid poisoning by your favourite cakes: that is the homemade method with healthy ingredients and no added sugar. So here is my (gluten-free) recipe for tasty muffins you may eat at breakfast or tea.

Ingredients

Makes 9 muffins:

- 50 g coconut flour
- 50 g rice flour
- 50 g quinoa flour
- 50 g tigernut flour
- 1 tsp baking soda
- 1 tsp apple vinegar
- 1 tbsp ground flaxseed (optional)
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 banana (optional)
- 1 tbsp rum
- 3 eggs
- 6 tbsp olive (or coconut) oil
- 200 ml rice milk

Directions

In a large bowl, mix flours with spices and ground linseed, preferably using a whisk. Dig a hole in the middle and add baking soda plus vinegar. Mix again and add diced banana.

In another dish, whisk eggs with rum and oil then add to the previous mix. Pour milk and stir well until you get a thick batter. It should be a bit lumpy but not dry nor too thin.

Transfer into a 9 cup muffin pan and bake for 35 minutes at 210°C.

NOTE: You may substitute ginger and cinnamon with 1 tsp of raw unsugared cocoa powder, ground flaxseed with ground almonds or grated coconut, and rum with natural vanilla extract (obtained by marinading 1 vanilla pod into 30 ml of vodka for two months and stored in a dark place). It's up to you to adapt this recipe with your preferred or available ingredients.

© La Pensine Mutine. All rights reserved. Reproduction prohibited.

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