Gluten-free muffin, pantry-cleaning edition.

We are moving at the end of the week, so I am trying not to buy more food and use as much as possible of what we have. This has made for some random concoctions lately, these muffins being one of them. It’s a bit of a “kitchen-sink” approach… Throw it all in there.

  • 1/2 cup millet flour
  • 1/4 cup sorghum flour
  • 1/4 cup brown rice flour
  • 1/4 cup sugar
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tbsp millet grains
  • 1 tbsp chia seeds
  • 1-2 tbsp shredded coconut
  • 1 tbsp psyllium husks
  • 200 ml orange juice
  • 1/4 cup oil
  • 1 tsp vanilla
  • 1/2 mashed banana
  • 1 tsp apple cider vinegar
  • some chopped strawberries

Mix dry ingredients, except psyllium husks. Fold in strawberries. Mix wet ingredients and psyllium husks well with a stick blender. Add wet to dry. Spoon into muffin tin and bake at 190C for about 20-25 mins., until golden.


One response to “Gluten-free muffin, pantry-cleaning edition.

  1. MMMMMMM,…Your gf tasty muffin looks amazing & just beautiful too!

    I must make them soon! Yum!

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