So this morning I sat down to create a gluten free recipe that would make about 2 batches, which is perfect cause the first batch get gobbled up as soon as it is cool enough to eat and than the next batch is ready by the time you have eaten the first.
Gluten Free Babycakes Fruit Muffins
Makes Approx 16 mini muffins
1 Egg
1/3 - 3/4 cup rice milk (start with 1/3 cup add more if needed after mixing in dry ingredients for good pouring consistency)
1 tsp vanilla
1 Frozen banana thawed and mashed or 1/2 cup Apple Sauce or 1/2 cup Fruit Preserves
6 shakes of Cinnamon
1/3 cup sugar (if you used perserves you may not need any additional sugar)
1 cup Bob's Red Mill Gluten Free Pancake Mix (this is what we had on hand, the mix is good cause it already has Baking Soda and Xanthan Gum in it)
Whisk together all of the liquid ingredients before adding dry ingredients (start with 1/3 cup milk add more if needed after you finish mixing in the dry ingredients to create a good pourable consistency or to extend the batter to get 2 batches).
Use spray oil on the muffin maker, the machine is non stick, our first batch stuck a little. We use a half cup measuring cup to pour the batter into the wells. DO NOT OVER FILL, the lid will come down and make a super big mess. I try to get A to under fill.We are still practicing.
Close the lid and set a timer for 9 minutes. Check to make sure they are done, Carefully use a spoon to remove the muffin, both the muffins and the maker are HOT.
Spray the oil on the maker and refill for another batch. Gobble down the first batch.
Go off and play, expect mommy to finish up.
In my experience, Gluten Free breads are good for the first day, then they get weird, moist gooey or super dry. So the Babycakes may be wonderful, it is easy to wipe down and it makes just enough to enjoy with no leftovers.
