One thing I have to point out is that these flourless muffins have a slightly different texture than
traditional muffins made with flour.
Not exact matches
In addition, I decided to use not very
traditional gluten - free grains (when you think of gingerbread), i.e. buckwheat and millet that have been my favourites for a while to
make muffins and other bakes.
The white chocolate and blueberries that
make these
muffins so wonderful also
make them stick a bit to
traditional paper
muffin liners.
Traditional spiced
muffins suddenly seem stylish when
made with seasonal persimmons.
The unique flavor of these little breads is a slight departure from a
traditional sweet
muffin, and they
make a delightful addition to any brunch menu.
So we went with our
traditional, perfect Blueberry
Muffins this year, and I also
made this Classic Blueberry Buckle Cake recipe, which is to die for.
And then, as is the
traditional step in
muffin -
making, I poured the contents of one bowl into the other.
By just
making a few changes in a
traditional blueberry and banana
muffin recipe, it's not hard to create a
muffin that is a lot lower in fat and calories and that doesn't sacrifice taste.
I've
made this bread in
traditional bread pan, mini loaf pans and
muffin tins.
* For the
traditional 8 1/2 - ounce size Jiffy - style corn
muffin mix, simply halve all of the dry mix ingredients, and then the wet ingredients, to
make 6
muffins.
Makes 12 - 14
muffins, depending on size of tin - I got 14 using silicone
muffin cases but they are a little smaller than a
traditional muffin tin.
And then there are desserts such as cakes,
muffins, truffles and a
traditional Turkish creation called Noah's pudding
made with barley, legumes, dried fruits, sugar and nuts.
I've
made them both in a
traditional muffin pan with liners and in a silicone
muffin pan sprayed with cooking spray without liners and found that the cupcakes slip right out of the silicone
muffin pan and tend to stick to cupcake liners a bit.
Grain - free
muffins and breads can sometimes be spongier than their
traditional counterparts, and the addition of collagen
makes them breadier.
They are not overly sweet since there is only a small amount of maple syrup in the recipe which also
makes them a healthier option then
traditional muffins or baked items.
Although these
muffins may resemble their
traditional counterparts, they're
made of nutritious grain - free ingredients like yogurt, almonds, eggs and berries.
How to
make light, nutty breakfasts... pancakes, soaked blueberry - lemon
muffins,
traditional creamy porridge, and savory bacon - cheddar buttermilk biscuits.
I used the recipe that my mom
made habitually for us growing up as a base for these
muffins; though I love those
muffins more than anything, I decided to
make a hybrid between the
traditional muffins and my guilty Starbucks pleasure.
Plus, these
muffins are actually fun to
make — and way easier than
traditional cinnamon rolls.