Chia Seed Muffins ~ Gluten Free

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Chia Seed Muffins ~ Gluten Free

VR: to Betty's Kitchen: I asked Betty if I could convert her recipe to Gluten Free and she said yes. Betty told me she got the recipe from the newspaper. I posted that info at the end of this page.

Betty's Video:
http://youtu.be/TWFvlJG63ro


Chia Seed Muffins ~ Gluten Free

In a Kitchenaid Mixer with a paddle, cream together until light and fluffy:
1 Stick softened Butter
¾ Cup Sugar

In a small bowl slightly beat:
2 Egg

Add the Eggs
¾ Cup Lactose Free Yogurt or Plain Yogurt (Link for my Lactose Free Yogurt ***Foot Notes 2 ***)
2 tsp. Vanilla
and blend until combined; scraping the bowl

In a Medium Bowl whisk together:
2 Cups Gluten Free Flour (***SEE FOOT NOTE 1***)
1 tsp. Xantham Gum
1/3 Cup Chia Seeeds
½ tsp. Salt
½ tsp. Baking Soda
¼ tsp. Baking Powder

Add the dry ingredients slowly to the wet ingredients by hand using a wooden spoon until combined. Do not over mix.

Line a 12 cup Muffin tin with Paper Liners
Using an ice cream scoop measure out the muffins evenly

Mix together some cinnamon and sugar and sprinkle some on each muffin.

Bake in a Pre-heated 350* oven
for 15-20 Minutes
or until an internal temperature reached 205*

Cool in pan for 5 minutes
Remove and cool on a wire rack
Serve immediately
or completely cool, these muffins freeze well in a container.


ENJOY!


(***FOOT NOTE 1***)

You can use the recipe below for Homemade Gluten Free flour mix
or buy a Pre-made Gluten Free Flour Mix
If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum,
if it does then you do not need to add Xanathan Gum to the Recipe.


Gluten Free Homemade Flour Mix for:
cookies, muffins, bars, brownies cakes, quick & yeast breads and biscuits
I got this recipe at the Gluten Free Expo


2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour
1/4 Cup Bob's Red Mill Gluten Free Potato Starch
2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch
3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour
1/3 Cup Cornstarch

Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well.
(Making sure its a tight fitting cover)

The original recipe called to add 2 tsp. Xanthan Gum
I did not do that, I like to add mine to each recipe individually.


(***FOOT NOTE 2 ***)
Link to my video on how to make homemade Lactose Free Yogurt:
http://youtu.be/ZGMXYgCQg4s



From Betty's post:
Thanks to Susan M. Selasky for the information on chia seeds and the recipe for Chia Seed Muffins. The article is in the Lexington Herald Leader Newspaper, Thursday, March 21, 2013.



http://www.bobsredmill.com/

Kitchenaid Mixer:
http://www.kitchenaid.com/flash.cmd?/#/product/K45SSWH/


Taylor Pro Kitchen Waterproof Digital Thermometer:
www.taylorusa.com
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.


Camera:
Canon PowerShot SX230 HS

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software