This recipe is inspired by Heidi Swanson’s recipe, except I skipped the lemon juice and zest, added in some cinnamon and vanilla extract, and substituted in Bob’s Mill Gluten Free All Purpose Flour. These gluten free muffins took 15 minutes to bake and had minimal prep/clean up time – perfect for Impatient Foodies! The muffins are not overly sweet (a good thing, I think), and they are great for breakfast or as a late afternoon snack. I made these on a weekend away with friends and we gobbled them up with butter and jam over coffee and tea.
As a side note, if you don’t already know about Heidi Swanson, her food blog 101 cookbooks is fantastic. Not only is she super cool, her photography is amazing, and I can tell that she really tests her (thousands of) recipes, which is a rarity to be appreciated! Everything I have ever cooked from 101 cookbooks turns out to be excellent, I can’t recommend it highly enough. Between us, Heidi Swanson is for sure my foodie girl crush <3
10 OUNCES (ABOUT 2 ¼ CUPS) OF GLUTEN FREE FLOUR
⅓ CUP OF RAW MILLET
1 TEASPOON OF ALUMINUM-FREE BAKING POWDER
1 TEASPOON OF BAKING SODA
½ TEASPOON FINE-GRAIN SEA SALT
1 CUP GREEK YOGURT
2 LARGE EGGS, LIGHTLY BEATEN
1 TEASPOON VANILLA EXTRACT
½ TEASPOON CINNAMON
½ CUP BARELY MELTED BUTTER
½ CUP SUGAR
- Preheat oven to 400F
- Lightly butter a muffin tray (or use muffin paper liners) and set aside.
- Whisk together the gluten free flour, millet, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, whisk together the eggs, yogurt, butter, sugar, and vanilla.
- Add the wet ingredients to the dry ingredients and stir until flour is incorporated.
- Cover with plastic wrap and let sit for 30 minutes. This is very important when using gluten free flours! If you don’t give the liquid time to absorb, your baked goods will not be fluffy.
- Once the batter has rested for 30 minutes, divide the batter among the 12 muffin cups, about ¼ cup into each one.
- Bake for 15 minutes and let cool for 5 minutes before enjoying.