Friday, 2 December 2011

Best GF muffins ever!!

Over at Shabby Art Boutique, Kerryanne is having her weekly Simply Christmas link party. It is for everyone to link and share there Christmas crafts etc. Now I know this does not look very Christmasy but I thought with all that crafting you needed some sustenance. So here is my contribution to the link party to keep all you all happy and well fed while you get ready for Christmas. As my family has 6 birthdays in the first couple of weeks of December we are a bit late getting into the Christmas decorating mode but tomorrow the tree goes up so I will be able to post a real Christmas link during the week.

So, you remember in my last post I teased you with a picture of a Banana Choc Chip muffin that I had made. Quite frankly it was the best Gluten Free muffin I had ever had. It was soft, fluffy and lasted for more than one day, which is more than other Gluten Free muffins or cakes. Well shortly after that photo, this was all that was left of the whole batch.

So of course, before I gave you the recipe I had to run it through my test kitchen again. 
Alas, this batch didn't rise as much as the last ones so maybe another batch over the weekend is in order, hehe. 
I originally found a recipe for Gluten Free Banana choc chip muffins here and then modified to account for my Lactose Intolerance and my love of dark choc chips. 
Anyhow, I promised you the recipe so here it is. 


1 3/4 cups plain gluten free flour. (I used the new Donna Hay White Wings GF flour and  I  must say it is a standout above the others.)
1/4 cup dark brown sugar
1/2 cup white castor sugar
1 teaspoon GF baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 melted butter
1/2 cup milk (I used low fat Lactose Free milk)
1 teaspoon vanilla essence
1 cup mashed ripe banana
3/4 dark choc chip bits (the Nestle ones don't melt when you cook them)


In a large bowl, combine the flour, sugar, baking powder, baking soda and salt.

In another bowl combine the egg, milk, vanilla and melted butter. Stir into dry ingredients only until just moistened. (stir too much and the muffins will be tough)

Fold in banana and choc chips

Fill greased or paper lined muffin tins two-thirds full.

Bake at 160 dec C for fan forced or 180 deg C (350 deg F) for normal ovens.
Leave in tin for a couple of minutes and then put onto wire rack.

Just try to leave for a minute or two before breaking open and eating. 
Go on I dare you to last more than 2 minutes....

They are best eaten warm, well as hot as your hands can stand with a nice hot cuppa.(careful the hot choc chips don't burn your tongue) Just reheat in the microwave for 10 sec and they come up just as fresh as when you first baked them.
Of course you could use normal wheaten flour and normal milk.

Enjoy and have a lovely weekend.

Of course I can't leave you without a quote

"Cooking is like love. It should be entered into with abandon or not at all. "
Harriet Van Horne



Janet said...

The muffins look delicious! I have a cousin who has to eat gluten-free so I'll pass it along to her.

Anna Rosa Designs said...

Hi Lee,
Ohh, if you could just hook me up with a batch everytime we meet along with those yummy chocky treats you make. lol
Thanks for the recipe.
Have a great weekend,
Creative hugs,

Serena Lewis said...

They certainly look's such a pity I can't stand banana cooked in anything. I may try the recipe and just leave the banana out tho. Thanks, Lee.

We put our tree up yesterday ~

Happy Sunday to you,
Serena :)

An'Angelia Thompson said...

These look great, Lee! I have to agree with Ms. Van Horne - "Cooking is like love. It should be entered into with abandon or not at all. " The older I get, the more I choose "not at all"! LOL Hugs!

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