The pressure of January has officially hit: everyone is telling you to exercise, eat properly, and of course, they offer you some magical way to disappear the extra pounds you've gained over the holidays. So I just wanted to put my opinion out there...while all of that may be good (I know I indulged over the holidays) I'm still going to "indulge" in a muffin or two. While some may claim that carbs are evil and that baking is making you fat, these muffins are loaded with good grains like sorghum, quinoa and millet (with very little starch). They're also (almost) vegan and while I wouldn't eat a ton of them, we can all feel pretty good about a muffin like this. They're not low fat--fat really is required to make gluten free baked goods work, but they're loaded with some pretty good stuff. So I'm going to relax, sip some tea, read a book, and eat a muffin. And ignore most of the diet craze that'll eventually disappear as reality hits the masses.
My camera was charging while I was making these, so I don't have full pictures to show. But I can tell you that these muffins are seriously good. My mom, who hates anything baked with blueberries, said this was the best blueberry muffin she's ever had. It is soft and has a nice, moist crumb and perfect texture. I sincerely hope you'll try making these--they're definitely worth spending 30 minutes making.
You can make these completely vegan by subbing out the buttermilk for 1/2 cup non-dairy milk soured with 1 tsp of vinegar.
Ingredients
1 cup sorghum flour
1/4 cup quinoa flour
1/2 cup millet flour
1/4 cup cornmeal
1/4 rounded cup tapioca starch
1 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1-1 1/2 cup brown sugar
1 6 oz container of Greek yogurt or sour cream
1/2 cup oil
1/2 cup buttermilk
1/2 cup milk (moo-cow or non-dairy)
1 tsp vanilla
zest and juice of 1 lemon
1 tbsp Ener-G Egg Replacer mixed with 1/4 cup hot water
Directions:
Mix together dry ingredients, from sorghum to brown sugar. Add wet ingredients straight into the dry. Mix well. Consistency should be that of a wheaty-muffin batter. Semi-stiff, but wet.
Spoon into 12 muffin cups and bake for 20 minutes in a 350 degree oven. Muffins are done when golden brown and a toothpick inserted into middle comes out clean.
Serves 12
COST BREAKDOWN
Sorghum Flour $1.60
Quinoa Flour $.62
Millet Flour $.52
Cornmeal $.08
Tapioca $.51
Xanthan Gum $.10
Baking Powder $.08
Baking Soda $.003 (that's not a typo--$.50 box has 94.5 tsp)
Sea Salt $.001 (also not typo--$3 for 5lb bag )
Brown Sugar $.70 (total guestimation)
Oil $.10 ($2 bottle, don't feel like doing the math)
Buttermilk $.28 ($2.30/qt, 1 qt=4 cups)
Milk $.36 ($1.20/pt, 1 pt=2 cups)
vanilla $.15 (total guestimation)
lemon $.25
Egg Replacer $.28 (guestimation $.28 is cost for 1 oz)
TOTAL=$5.63, $.47 per serving (muffin)
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