These muffins bring me back to my days of running Glacier Lily Baked Goods, a little stand of gluten-free goodies I popped-up at farmers' markets in and around Bozeman. I had recently been given the no-go on gluten, and at this time the gluten-free options at stores were meh at best. So I decided to give baking sans-wheat a try, and the beginning experiments proved life threatening.
The first thing I attempted to make were biscuits. Biscuits. Little nuggets of batter. Simple enough, I figured. I subbed brown rice flour for wheat flour and threw em into the oven. When the timer binged, smoke overwhelmed the kitchen. The biscuits had burned to the pan. I scraped off the charcoal and ate what I could, and they tasted the way old socks smell.
I tried cookies and muffins and pies, all without much success. And then I mixed the brown rice flour with other flours, eventually coming closer and closer to things that at least tasted edible, though delicious was still a couple pans and ovens away.
Eventually I nailed enough recipes to sell baked goods. I ran Glacier Lily the summers of 2010 and 2011, slinging cookies and bread to the gluten-free people of Montana.
Now I use my hard-earned knowledge to create energy-packed and healthy options to fuel my climbing and hiking adventures. These muffins are great for super-active days, when you wake up and need to get going with some yummy food that can sustain you.
And since I've already gone through the whole trial and error, nearly burn the house down stages of GF living, I can save you some time if you've found yourself in the donut desert that is gluten-freedom. For all you people out there blessed with the carefree life of opportunivorism, i.e. gluten won't make you poop your pants, you can just use all-purpose flour for the recipe below.
Three B Muffins
What You'll Need
1 C Milk (I used a coconut/almond milk blend.)
1/4 C Cooking Oil (I used Canola)
1 C GF Flour (I use 1/2 C of brown rice flour, 1/4 C potato starch, and 1/4 C tapioca flour)
1/2 C Buckwheat flour
1/2 C GF Oat bran
Zest of one lemon
1/4 C Sugar
2 t Baking powder
1 t Xantham gum (if you're going GF)
1/4 t salt
Streusel Topping (optional):
1/2 C Oats
2 T Butter (I used Earth Balance's soy free "butter", 'cause I can't eat dairy either. Yes, I know, I pretty much should just give up on life now.)
2 T Brown sugar
What You'll Do
0. Preheat the oven to 400.
1. Mix the dry ingredients in a bowl. Derpaderpaderpadum.
2. Whisk the egg and then add the other wet ingredients and whisk them all together.
3. Now...guess what?!!...you add the wet to the dry. (And get your mind outta the gutter.)
4. Spoon the batter into a greased muffin pan. Then make the streusel by mixing the oats with the sugar. Add the butter in small chunks and mix it all together. I just got right up in there with my hands, smashing the butter into the oats with my fingers. But normal people probably use a fork or some advanced technology like that. Add the streusel to the muffins and slide those suckers into the oven.
I baked them for about 15 minutes. You may need more or less time, depending on what kind of butter and stuff you're using and your elevation. Just set the timer for 12 and check em with a toothpick.
Then BOOM! Hot muff muffs for all occasions. As my husband would say, Bone Ape Tit!