This is another America’s Test Kitchen (ATK) recipe from their How Can it Be Gluten Free cookbook that I have adapted for the Lyme diet. These muffins have a somewhat dry texture that reminds me a bit of cheesecake once they’ve been frozen and reheated. I swapped out Krisda for sugar, goat yogurt for plain yogurt (which is less inflammatory than cow dairy) and I used Bob’s Red Mill gluten free 1-t0-1 baking flour (NOT their all purpose garbanzo bean variety) – although you can make up the Gluten-Free Flour Blend that ATK developed if you wish.
- 11 ounces (1 ¾ cups plus 2/3 cup) Bob’s Red Mill 1-t0-1 baking flour or ATK Gluten-Free Flour Blend (see below for recipe)
- 1 tablespoon gluten free baking powder
- ½ teaspoon salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon xanthan gum
- 5 ¼ ounces (3/4 cup) krisda – NOTE: I find Krisda much sweeter than sugar and have used as little as 1/3 of a cup and still gotten good results. I don’t care for a lot of sugary sweetness in this recipe, so 1/2 a cup might be a good compromise. You’ll have to experiment with quantities to see how sweet you like it.
- 8 tablespoons unsalted butter and coconut oil, melted and cooled (4 tablespoons each of butter and coconut oil)
- ½ cup goat yogurt
- 3 large eggs
- 1 teaspoon vanilla extract
- 7 ½ ounces (1 ½ cups) blueberries
NOTE: coconut oil solidifies when it hits cold ingredients so you must take out the eggs and yogurt in advance and bring them to room temperature before mixing or you’ll end up with a lumpy mess!
- Whisk flour blend, baking powder, salt, cinnamon, xanthan gum and Krisda together in large bowl. In separate bowl, whisk melted butter/coconut oil combination, yogurt, eggs, and vanilla together until well combined. Using rubber spatula, stir egg mixture into flour mixture until thoroughly combined and no lumps remain, about 1 minute. Gently fold in blueberries until evenly distributed (batter will be thick and stiff). Cover bowl with plastic wrap and let batter rest at room temperature for 30 minutes.
- Adjust oven rack to middle position and heat oven to 375 degrees. Using ice cream scoop or large spoon, portion batter evenly into prepared muffin tin (I use muffin liners). Bake until muffins are golden and toothpick inserted in center comes out clean, 16 to 20 minutes, rotating pan halfway through baking.
- Let muffins cool in muffin tin on wire rack for10 minutes. Remove muffin from tin and let cool for 10 minutes before serving. (Muffins are best eaten warm on day they are made, but they can be cooled, then immediately transferred to zipper-lock bag and stored at room temperature for up to 1 day.
To serve, warm in 300-degree oven for 10 minutes. Muffins can also be wrapped individually in plastic wrap, transferred to zipper-lock bag, and frozen for up to 3 weeks. I don’t bother with the extra plastic wrap because they don’t last that long in my household! To serve, remove plastic and micro-wave muffin for 20 to 30 seconds, then warm in 350-degree oven for 10 minutes.)
ATK Flour Blend:
24 ounces (4 ½ cups plus ⅓ cup) white rice flour
7 ½ounces (1 ⅔ cups) brown rice flour
7 ounces (1 ⅓ cups) potato starch
3 ounces (¾ cup) tapioca starch
¾ ounce (¼ cup) nonfat dry milk powder
This makes up more than you’ll need for just one muffin recipe. Keep refrigerated or in the freezer until needed.