Muffins!

I've had a successful gluten free sourdough muffin day. First off- Spice Muffins. I would call these orange spice, that's what I was going for, but the orange flavor is kind of muted. I think in the future, I might use concentrated orange juice instead of plain orange juice, but these muffin are still really good. As always, feel free to use different gluten free flours. The texture and flavor will be a bit different.

Spice Muffins

1/2 cup millet flour
1/2 cup brown rice flour
1/2 cup dehydrated cane juice (unrefined sugar)
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cardamom
1/4 tsp nutmeg
1/4 tsp allspice
1 tsp baking soda
1/2 cup orange juice
1 cup sourdough starter
1 egg

Mix together dry ingredients except baking soda. pour the wet ingredients into the dry, reserving a little orange juice to mix with the baking soda. Whisk it all together well. Let the mixture rest for a few minutes while you oil your muffin tins (or get the liners ready, or whatever) and turn on the oven to preheat at 350 degrees. Whisk the baking soda- orange juice mixture into the batter, beating well. Pour the batter into your muffin molds, nearly filling them to the top. Bake in your preheated oven for 15 minutes or until done (nice and firm when you touch the top or toothpick comes out clean). Makes about a dozen medium size muffins.

Chocolate Muffins

1/2 cup millet flour
1/2 cup brown rice flour
1/2 cup dehydrated cane juice (unrefined sugar)
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 tsp cinnamon
1 tsp baking soda
1/2 cup water
1 cup sourdough starter
1 egg

Mix together dry ingredients except baking soda. pour the wet ingredients into the dry, reserving a little water to mix with the baking soda. Whisk it all together well. Let the mixture rest for a few minutes while you oil your muffin tins (or get the liners ready, or whatever) and turn on the oven to preheat at 350 degrees. Whisk the baking soda- water mixture into the batter, beating well. Pour the batter into your muffin molds, nearly filling them to the top. Bake in your preheated oven for 15 minutes or until done (nice and firm when you touch the top or toothpick comes out clean). Makes about a dozen medium size muffins.

If you don't have muffin tins, this mixture also makes a decent little cake. I wouldn't go so far as to call it a "coffee cake". It isn't that sweet. I'm thinking, though, especially the chocolate one would taste really good with a sour cream frosting or even a german chocolate frosting. The recipes above would make a 1/2 size cake, so an 8x8 pan is perfect. Follow the instructions above, grease and flour the pan for easier removal, and increase the bake time to 30 minutes.

If you try this, please leave a comment letting me know how it turned out! Happy baking.