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Leftover Muffins a Quick Breakfast

I boost protein content a bit with extra eggs, add anything from the refrigerator that needs to be eaten, and freeze the results to meter out when the morning hungries hit. I’ll write instructions for both wheat and any gluten-free flour you have on hand. Of course, if you use wheat, just call these Easy Muffins. Bear in mind that ingredients vary with inspiration and availability – and have fun.

Easy Gluten-Free Muffins

Preheat oven to 400°. Melt a dab of butter in each muffin cup or line with paper.

Makes 1 dozen, more or less

Ingredients
  • 1 – 2 cups rice or other gluten-free flour or flour mix *
  • 1/2 tsp salt
  • 2 tsp baking powder
  • 1/4 tsp Xanthan gum, if you’re accustomed to using it in gluten-free recipes
  • 2 TBSP sugar (or honey, sorghum, maple syrup, those 2 dabs of jam in the bottom of the jar. Get the idea?)
  • 1 – 4 eggs (adjust moisture content accordingly)
  • 2 TBSP butter or coconut oil, melted
  • 1 cup milk (also try water, juice, 1/2 cup canned fruit syrup with 1/2 cup water, or 1 1/2 cups expired-but-not-moldy sour cream or yogurt)
  • up to 1 cup of your choice of additive. You might like ginger, cinnamon, chopped canned fruits, dates, a mashed banana, nuts, or seeds. Or fold in bacon or sausage, grated cheese, and add a slice of pickled jalapeño on top.

Mix dry ingredients. If you’ll use a syrupy sweetener, add it with the wet ingredients.

Make a well, drop in the eggs, and whip them a bit with a fork.

Pour in butter and other moist ingredients and mix all wet ingredients.

Blend everything. Get most of the dry ingredient lumps out, as you would with pancakes. Adjust dry and moist ingredient amounts to make a thick batter. If you’re using flour with gluten, remember not to over-mix or the muffins will be tough.

Stir in your selected additives. No, I don’t mean that one.

Pour each muffin cup 2/3 full.

Bake 20-25 minutes at 400° F.

* A very quick muffin: use pre-made pancake mix instead of flour.

In an upcoming recipe, I’ll share a homemade pancake mix you can keep on the shelf for several months.