Gluten Free Spiced Yogurt Muffins: These are a super moist and tasty muffin.
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Gluten Free Spiced Yogurt Muffins:
In a large bowl whisk together: (I used a wooden spoon at first to break up the brown sugar)
2 Cups Gluten Free Flour (***SEE FOOT NOTE***)
1 tsp. Xanthan Gum
1 Cup Brown Sugar
1 TBS. Baking Powder
½ tsp. Baking Soda
½ tsp.. Salt
1 tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Allspice
½ tsp. Cloves
In a Medium bowl whisk together:
1-1/4 Cups Low-Fat Yogurt
4 Tbl. Unsalted Butter, Melted
¼ Cup Unsweetened Applesauce
1 tsp. Vanilla Extract
Fold the Yogurt mixture into the dry ingredients until combined.
Spray a 12 cup Muffin Tin with Cooking Spray or line with Muffin Cups.
I used a large ice cream scoop and got 11 Muffins. If you want them smaller use a smaller scoop.
Sprinkle the Muffins with a mixture of Cinnamon and Sugar.
Bake in a 375* Pre-heated oven.
For approximately 18-22 Minutes or until done.
I use a Digital Thermometer, Insert into the center of the Muffin, when it reaches an internal temperature of 205* the Muffins are done.
Cool in the Pan on a wire rack for 5 Minutes.
Remove from the Pan and cool on the wire rack.
These Muffins Freeze beautifully. Make sure they are completely cooled before you cover them or Freeze them.
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, rolls, buns 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.
I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.
I adapted this Recipe to Gluten Free from:
Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the muffin for when its done. Bake until it reaches an internal temperature 205*-210* in the center of the Muffin.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.
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