The page was mottled and creased from use, but over a year ago, I’d closed the book on one of my favorite recipes after being diagnosed gluten and casein intolerant. This morning, with time on my hands (since we’re attending mass tonight with the our trappers) and a rumble in my tummy, I decided to pull out my copy of The Breakfast Book, by Marion Cunningham and try to adapt one of the recipes so I could eat it. When my daughters each ate two, I knew I’d succeeded, so I decided to share it with you.
GFCF Nutmeg Muffins
2 cups of gluten free flour mix (I used the one from Gluten-Free Baking Classics)
3/4 cup sugar
2 teaspoons baking powder
1 1/2 whole nutmegs, grated*
1/2 teaspoon salt
1 teaspoon xantham gum
7 tablespoons Earth Balance Baking Sticks, melted
1 cup unsweetened almond milk
Preheat oven to 400 degrees. Grease muffin tins. Mix together dry ingredients. Note: you do need to grate the nutmegs to get the true flavor. Nutmegs aren’t difficult to grate. They look hard, but are actually very soft inside. I use a small grater I have, or you can use a rasp. Beat the eggs and then stir in the melted buttery sticks and the almond milk.
Stir the dry and wet ingredients together. Pour into muffin tins. Bake for approx. 20 minutes until the rounded tops are golden brown. They looked a little like cornbread muffins. Remove muffins and serve warm.
Note: Gluten free goodies dry out quickly so store any uneaten muffins in the freezer. I use ziploc bags so that I can reach in and grab them one at a time. Enjoy.
Enjoy.For those of you who can eat glutinous goodies, here’s where you can find the book. Marion Cunningham wrote The Fannie Farmer Cookbook: Anniversaryin the 1980s. She also wrote several other cookbooks. I like them for their fresh and unusual ingredients. I’m thinking about adapting the fig muffins next time. If I do, and they’re good, I’ll let you know.