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muffin madness

It’s time I told you of some plans. On Wednesday April 4th I’ll be heading out of town, gone for 9 days. Gone to meet, to hold and to fall in love with our family’s newest and littlest little. Besides nuzzling of soft powdery neck and losing my heart again, I’ll be preparing some meals, hiding-and-seeking, story-telling and tending to Ali, the  littles’ mama.

In anticipation, yesterday was largely spent in the kitchen, making muffins (and more & more muffins) and two batches of granola. We’ll all be pretty busy at breakfast time, so a bowl of yogurt topped with fruit and crunchy granola, or nutritious muffins in one hand and baby in the other will put us one leg up on the day.

GratefulGuineaPig is out of town and comes home in the afternoon of the same morning I leave. Our ships will pass in the night, so I’ve left him some muffins for breakfast too.

Earlier I posted a recipe for the Morning Glorious Muffins. You can find them here.

In the basket, Morning Glorious Muffins.

Earlier I posted a recipe for the above muffins. You can find them here.

But the muffin I’m about to share with you is ta-da   G l u t e n   F r e e.  That matters to an increasing number of eaters out there. And what I’m discovering in sampling some of these g-f recipes is that the baked goods that result are extremely Tender & surprisingly Delicious! A number of them win the taste test over traditional flour recipes, with hands tied behind their backs. (I’d have lost good money if I’d bet on that one.) Here’s one plucked from the pages of La Tartine Gourmande that I thought you’d like!

Millet, Oat & Apple Muffins

 Made with a combination of flours –

Quinoa flour – wheat-free, gluten-free, an ancient grain that adds a richness of flavor as well as a complete protein.

Millet Flour – one of the earliest cultivated grains (5,000 years ago in China!) it has a sweet flavor, high in amino acids and fiber and contributes a delicate, cake-like crumb to the baked goods it’s in. Again, easily digested and gluten-free.

Add in Gluten-Free Rolled Oats, tahini, grated apple, and this muffin packs a nutritional wallop and starts the day off right. 

Millet, Oat & Apple Muffins – Gluten-free

makes 10 muffins

  • 2 large eggs
  • ½ cup (80 g, 2¾ oz.) Muscovado sugar (or substitute with brown sugar)
  • 2 Tablespoons tahini (sesame butter)
  • 3½ tablespoons (50 g) unsalted butter, melted
  • 1 teaspoon pure vanilla extract
  • ½ cup (60 g, 2 oz) millet flour
  • ¼ cup (30 g) quinoa flour
  • ½ cup (50 g) rolled oats, plus more for topping
  • Pinch sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 cup (175 g, 6 oz) finely grated pink lady apples or substitute (peeled & cored)

Preheat oven to 350°F (180°C). Line a muffin tin with 10 paper muffin cups, or use silicone muffin molds.

In a bowl of a stand mixer, beat the eggs with the sugar; work until the texture is creamy and light in color and has about doubled in volume. Add the tahini, melted butter and vanilla, and mix.

In a bowl, combine the millet and quinoa flours, the rolled oats, a pinch of sea salt, baking powder, and baking soda. Add to the batter and, using a wooden spoon, mix thoroughly but taking care not to overwork the batter. Stir in the grated apple.

Divide the muffin batter among the muffin cups. Top each with a scattering of oats. Bake for about 25 minutes, or until golden and a toothpick inserted in the middle comes out clean.

Remove the muffins from the oven, invert them from the pan, and allow to cool on a wire rack.    

NOTE: These can be kept for a few days in the fridge and then reheated in the oven or microwave; or they can be frozen. 

While I’m gone, I’ll be checking in (from bed probably! 😉 ) and I do have some posts lined up in the wings to share. My blog-reading time will suffer a bit, but for the very best of causes! For my blogging friends out there, I don’t want you to think I’ve forgotten you. I couldn’t possibly! 🙂

See you in a “little” while,

love,

spree

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For a printer-friendly version of the recipe,  click here

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19 Comments Post a comment
  1. Val #

    I’m just oogling the photos. 😉 Wonderful presentation as usual! Where do you get all the lovely delf?

    Have a great 9 days!

    April 4, 2012
  2. What sweet photos, so gentle. Muffin yum, and baby yum! Can’t wait to meet the littlest little with you!

    April 4, 2012
  3. No! Don’t leave me alone with these people! :D. These look entirely wonderful – such exquisite photography.

    April 4, 2012
  4. Love your muffins- the papers are so adorable! Where did you get them?

    April 4, 2012
    • Took me a while to get back to you! sorry! Papers came from Sur la Table. 😉

      April 16, 2012
  5. These look amazing! Have a fun trip checking out the tiny, tiny.

    April 4, 2012
  6. You have captured a reality with these photos that usually only childhood knows about, Spree. I expect to make these muffins and have fairies show up at my door!

    Poor GGP to have missed out on a nuzzle before 9 long days without you… :{

    Enjoy the newness of nuzzling the newest little! We will all be hungry for your return.

    April 4, 2012
  7. Sigh. Lovely, lovely post, friend. Enjoy the newest little…

    April 5, 2012
  8. enjoy the wee little one. Very yummy and healthy muffins today. I’m sure they will be loved by the crew…

    April 5, 2012
  9. Oh I love babies. They are so cute and adorable when they are so young but oh so demanding!
    Have a safe trip Spree. In the emean time I am drooling over your muffing and thinking about a batch of morning glorious muffins

    April 8, 2012
  10. Spree.. how did i miss this one? Chock full of yummy muffins and baby-goodness?! Congratulations.. by now you’ve probably cuddled your newest addition:) xoxoxo Smidge

    April 8, 2012
  11. A superb recipe–but even more delicious, an outstanding reason for the stock-up on yummy muffins. JOY! May all be well and full of happiness!!!
    xoxoxo
    Kathryn

    April 9, 2012
    • Kathryn, thank you so much! It was (and IS) exactly as you wished!! 😉 xoxo!

      April 16, 2012
  12. Nothing better than gifted food when the little arrives. Nothing! Especially ones such as these.
    Enjoy your time away and soak in that baby goodness.
    xx

    April 11, 2012
    • And Brydie, YOU would know all about that! 😉 I don’t know how I managed to become fully saturated with baby goodness and so soon be thirsty for more!!!

      April 16, 2012
      • I wondering if it ever really goes away for some. Babies have their own kind of magic.

        April 16, 2012
        • All that “baby goodness” doesn’t last me for long. call me greedy. I never seem to quite get my fill. Hope all is happy in your world, sweet girl!

          April 16, 2012
  13. settleandchase #

    Just reading this one looking through your gluten free recipes – these look fantastic, and what a lovely gift! Could I miss out the quinoa flour and just add more of the other? Or any substitute you could think of? Not keen on quinoa..

    March 25, 2013
    • Cath, these muffins are really delicious. I’d be surprised (shocked) if you tasted the quinoa flour – only 1/4 cup in there (and it’s a good source of protein). HOWEVER, I respect your preferences! 🙂 Having only prepared them the way they are here, I can’t say for sure, but I’d try either white rice flour or oat flour if you’re GF, or all-purpose flour if you’re not. Hope that helps! (Again, with such a small amount, it shouldn’t make much difference.)

      March 25, 2013

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