Any-Day Fruit MuffinsOn March 16, 2021 by Pam
…adapted to gluten free from Anna Olson’s “Baking Day”
1/2 cup of yogurt
1/2 cup of buttermilk
1/2 cup of maple syrup
1/4 cup of vegetable oil
2 large eggs
1 tsp. of vanilla extract
1 cup of buckwheat flour
1 cup of all-purpose gluten free flour
1/2 tsp. of locust bean gum or guargum
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. cinnamon
1/2 orange or lemon, zested (depending on the fruit)
1 1/2 cups of any fruit, nut or seed – frozen and fresh
oatmeal for sprinkling on the top before baking
-diced apples and raisins
-blueberry and lemon zest
-raspberries and chocolate chips
-diced pear and cranberries
-grated carrots and raising
-ripe bananas and pumpkin seeds
-peaches and almonds
-pumpkin and pecans
-dried cranberries and white chocolate chips
-fresh cranberries and orange zest
Preheat over 20 400 F. Spray muffins tins or line with paper liners (I like using parchment paper liners because they don’t stick)
Whisk the yogurt, milk, maple syrup, oil, eggs and vanilla together.
Sift buckwheat flour, all-purpose flour, gum, baking powder, baking soda and cinnamon and zest (if you are using it).
Add this to the liquids, stir with a wooden spoon or spatula, stir in the fruit or seeds.
Fill muffin tins/cups almost to the top. Sprinkle lightly with oatmeal. Bake for 20 minutes…use a tester to make sure they are done. Let cool…freeze or eat right away.