Updated: Jan 12
Who hasn't grown up with the Nursery Rhyme "The Muffin Man"? It was my sister's favorite song when she was little. I sing it still whenever we see muffins!
UPDATE ALERT: I decided to make another batch, with a slight twist. To read about The Great Muffin Debacle, click green link. Let's just say, it was an experience.
Please visit my YouTube Channel, subscribe, hit the bell for notifications so you don't miss any new videos and give a thumbs up to the videos you like. Feel free to share and comment/ask questions.
Inspired by this recipe. I made a few changes due to allergies.
Gather your ingredients and supplies, including two large bowls, a whisk, measuring spoons, measuring cups, muffin tin and a wooden spoon.
Mix your milled flax in water and stir well. Set aside to allow to thicken for 10 minutes. (This replaces eggs as I'm allergic. If you choose to, you can use one egg in place of the flax, which will go later into the wet ingredients) (see above video)
Whisk together all dry ingredients. Set aside.
Mix together all wet ingredients including either the flax or egg. Add the dry ingredients to the wet ingredients. Stir gently with a wooden spoon. Do not over stir, it will make your muffins dense. (see video)
Add chocolate chips and gently fold into dough. Do not overmix. You want fluffy muffins, not dense muffins. (see video)
Coat your muffin tins with either cooking spray or a small amount of oil. Fill tins with dough almost to the top. The muffins do not rise very much. Place into a preheated 400 degree oven and bake for 20 minutes. (see video)
Remove muffins from oven and allow to cool. When cool enough to handle, remove from tin and allow to cool on a dish or platter completely.
Of course, take a taste, you won't be able to resist. Muffins can be stored in a covered container, on a platter covered with tin foil and also frozen for future enjoyment.
For Delicious soups, check out my category. Amazing soups for the cold weather. Leftover soups are also great for lunch.
Lovely dinner. Gluten Free Vegetarian Moussaka. For recipe, click link in video description!
1 tablespoon milled flax
2 tablespoons water
2 cups gluten-free flour (I used King Arthur Gluten Free Measure for Measure flour) which came highly recommended
1/2 cup sugar
1 tablespoon baking soda
1/2 teaspoon salt
1/2 cup olive oil
1 cup milk
2 teaspoons vanilla extract