Odell’s Gluten-free Bak­ery

Gluten-free and to­tally tasty, these muffins make a fresh-baked break­fast or por­ta­ble snack.

The Coast - Food and Drink Local Recipes - - Contents -

In­gre­di­ents

3 cups Odell’s all-purpose flour

2 cups sugar

2 tsp bak­ing pow­der

1 tsp bak­ing soda

½ tsp salt

1 cup oil

2 large eggs

¾ cup milk

2 tsp pure vanilla ex­tract

1 cup mashed ripe ba­nanas

(or 2 ba­nanas)

1 cup medium-diced ripe ba­nanas

(1 banana)

1 cup choco­late chips

1 cup sweet­ened shred­ded co­conuts

Method Pre­heat the oven to 350 de­grees.

Line 18 large muf­fin cups with pa­per lin­ers. Sift the flour, sugar, bak­ing pow­der, bak­ing soda and salt into the bowl of an elec­tric mixer fit­ted with a pad­dle at­tach­ment. Add the oil and blend. Com­bine the eggs, milk, vanilla and mashed ba­nanas and add them to the flour and oil mix­ture. Scrape the bowl and blend well. Beat for 30 se­conds on high speed.

Fold the diced ba­nanas, wal­nuts and co­conut into the bat­ter. Spoon the bat­ter into the pa­per lin­ers, fill­ing each one to the top. Top each muf­fin with dried banana chips and/or co­conut, if de­sired. Bake for 25 to 30 min­utes, or un­til the tops are brown and a tooth­pick comes out clean. Cool slightly, re­move from pan and serve.

Top se­cret: When­ever bak­ing gluten-free prod­ucts, al­ways over-mix to cre­ate struc­ture.

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