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May 18, 2012 Biscuits and Muffins

Yeast Muffins

Muffin Picture

This morning for breakfast, I made these little yeast muffins. I downsized this batch for the blog, but originally it made twelve instead of six. That still wasn’t enough. I had to make a few pancakes before they were completely satisfied.

These are light and fluffy. We filled them with butter, honey, and raspberry jam.

I found these are easiest made with the bread-maker. However, you can make it without the bread-maker.

If you make it with the bread-maker, it will be done an hour and a half later.

 

Dry ingredients

¼ cup rice flour

1/3 cup gluten free oat flour (or rice flour)

¼ cup potato starch

¼ cup cornstarch

3 tablespoons sugar

½ teaspoon salt

¼ teaspoon xanthan gum

1 tablespoon yeast

 

WET INGREDIENTS

½ cup milk

¼ cup warm water

2 tablespoons melted butter

1 large egg

 

Oven temperature: 350

WITH BREAD-MAKER

Mix the wet ingredients together in the bread maker pan.

Mix all dry ingredients except for the yeast together in a separate bowl.

Dump the dry ingredients into the wet ingredients. Don’t stir.

Make a little ‘island’ on top of the dry ingredients where you can put the yeast.

Place the yeast on the island.

Put the dough into the bread-maker and set the bread-maker time to be done with the kneading cycle only as soon as you wake up in the morning. Start the bread-maker.

In the morning, take the mix out of the bread-maker and spoon it into wax paper cupcake holders inside of a cupcake pan. Place in the oven and cook for half an hour, until brown on top and a knife inserted in the center comes out clean.

 

WITHOUT BREAD MAKER

Mix the wet ingredients together in the bread maker pan.

Mix all dry ingredients (including yeast) together in a separate bowl.

Dump the dry ingredients into the wet ingredients and stir together. Let sit for an hour, stirring every fifteen minutes. Then let sit for another half hour, not stirring at all.

Spoon the mix into wax paper cupcake holders inside of a cupcake pan. Cook for half an hour, until brown on top and a knife inserted in the center comes out clean.
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Categories: Biscuits and Muffins Tags: Gluten-Free Muffins, Yeast MUffins

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Comments

  1. Wendy Call says

    December 6, 2014 at 1:03 pm

    It is difficult to find recipes for GF yeasted muffins and these are excellent! Very good texture, too, which is rare with GF baked goods. Thank you so much! Great work!

    Reply
  2. Jenny Berry says

    November 3, 2017 at 9:16 pm

    For the yeast muffins, since I’m on this elimination diet, can I:
    -Use all rice flour(no oat)and tapioca starch for the corn starch?
    – Can I leave out the sugar?
    – use ghee instead of butter?

    Maybe the ghee and no sugar were the problem with my overly yeasty un-risen yeast rolls.
    Thanks!

    Reply
    • Linnaea says

      November 5, 2017 at 7:40 pm

      Hi Jenny,
      Yes, you can replace the flour as you said. I would recommend replacing the sugar with another sweetener (like honey or an alternative sugar) that will “feed” the yeast. I think the butter/ghee replacement would work, but replacing it with an oil (such as olive oil or avocado oil) may work better. Let me know how they turn out!

      Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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