I've had a bag of Namaste Perfect Flour Blend in my cupboard for a few weeks unsure of what to make with it. Gluten free mixes can be tricky and I hate wasting entire batches of baked goods, so I avoided making anything with it. I LOVE Namaste Pancake & Waffle mix, which is why I trusted the brand enough to try their all purpose flour. I wanted some easy snacks for school and for the kids so I decided to make muffins - and it hit me, time to pit flour against flour and have a muffin standoff.
I'd like to take a moment to point out my husband's face trying to eat a muffin hands-free (he was actually just trying to ruin the photo - joke is on you sucker, I'm publishing the pic!) and my cooking partner playing with a mini food processor (blade removed) and emptying every drawer and cupboard in the kitchen!
Let's start with the recipe I used...
1 1/2 cups all-purpose flour
3/4 cup packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup vegetable oil - feel free to melt and use coconut oil
1/3 cup milk
2 large eggs
1 tsp vanilla
2 cups frozen (don’t thaw them) blueberries
3/4 cup packed brown sugar
1 1/2 tsp. baking powder
1/4 tsp. salt
1/3 cup vegetable oil - feel free to melt and use coconut oil
1/3 cup milk
2 large eggs
1 tsp vanilla
2 cups frozen (don’t thaw them) blueberries
Preheat the oven to 375F and line muffin pan with paper liners.
In a large bowl, stir together the flour, brown sugar, baking powder and salt. In a small bowl, whisk together the oil, milk, eggs and vanilla. Add the liquid ingredients to the dry ingredients and fold gently until almost combined; add the berries and stir just until blended.
Divide the batter among the muffin cups. Bake for 20 minutes, or until golden and springy to the touch. Makes about 1 dozen muffins or 24 mini muffins (requires same bake time).
In a large bowl, stir together the flour, brown sugar, baking powder and salt. In a small bowl, whisk together the oil, milk, eggs and vanilla. Add the liquid ingredients to the dry ingredients and fold gently until almost combined; add the berries and stir just until blended.
Divide the batter among the muffin cups. Bake for 20 minutes, or until golden and springy to the touch. Makes about 1 dozen muffins or 24 mini muffins (requires same bake time).
The Results Are In!
The photo above shows the gluten free muffins on the left and the regular flour muffins on the right. I was shocked by how little difference there was between the muffins, and actually preferred the gluten free ones - they seemed less cake-y. The real test is that my kids ages 1,3,5,8,11 & 12 didn't notice the difference at all. Thumbs up to the all purpose gluten free mix!
Next time I will make a control batch vs a vegan batch.... that should be interesting!
My batter was way too thick. Is it really 1/3 c milk and 2 eggs?
ReplyDeleteHey there - yes the batter is thick. Let me know how it turns out :)
ReplyDeleteYum!!! I decided to add a handful or two of shredded coconut and 10 drops lemon essential oil, split the sugar between brown and cane and they were divine!!! Thanks for giving me such a great base to play with.
ReplyDeleteI LOVE lemon and blueberry! I think I'll try your changes next time to switch things up :)
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