Gluten Free Snickerdoodle Muffins

You may be wondering what a ‘snickerdoodle’ is. Honestly, I did too but did not bother finding out what it was, as I was in a hurry to bake the muffins as it was ‘gluten free’! I have been asked to lay off gluten and wheat, so have been trying to look for ‘gluten free’ recipes for baking. I did try baking a cake using gluten free flour but did not like the cake at all as I found it very chewy. Yucks!

It’s only now while writing for my blog did I look up on what a ‘snickerdoodle’ is and it is just a cookie made with butter or oil, sugar & flour and rolled in cinnamon sugar.

Luckily, I came across Faithfully Gluten Free (https://www.faithfullyglutenfree.com/) on Instagram. On reading up some of her recipes, I noticed she did not use gluten free flour at all. It was just a combination of brown rice flour, tapioca flour, millet flour and it was a eureka moment for me as I felt very confident that this would work.

So, I bought the necessary ingredients and baked the snickerdoodle muffins and boy…. was it yummy! At least now I can have my cake and eat it too πŸ˜‚

The measurements given are in cups and I used a converter to get the measurements in grams ( http://dish.allrecipes.com/cup-to-gram-conversions/) and recipe is from – https://www.faithfullyglutenfree.com/gluten-free-snickerdoodle-muffins/

Ingredients

  • 2/3 cup granulated sugar
  • 1/2 cup brown rice flour
  • 1/2 cup millet flour
  • 1/2 cup tapioca starch/flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon xanthan gum
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1 cup sour cream
  • 2 large eggs
  • 1/3 cup milk
  • 1/3 cup oil
  • 1 teaspoon pure vanilla extract
  • 1/4 cup unsalted butter, melted
  • 3 Tablespoons granulated sugar MIXED WITH 1 1/2 teaspoons ground cinnamon

Method

  1. Preheat the oven to 350 degrees F (170 degrees C). Lightly grease the cups of a muffin tin, or line them with paper liners.
  2. In a large bowl, whisk together the 2/3 cup sugar, brown rice flour, millet flour, tapioca starch, baking powder, xanthan gum, baking soda, salt, and nutmeg.
  3. In a separate bowl, whisk together the sour cream, eggs, milk, oil, and vanilla. Pour the wet ingredients into the dry ingredients, and stir to combine.
  4. Spoon the batter into the prepared muffin tin – I like using a large cookie scoop for this.
  5. Bake in the preheated oven for 18-20 minutes, or until the top is lightly browned, and the tops spring back when gently pressed.
  6. Let muffins cool for a few minutes before removing them to a wire cooling rack.
  7. While the muffins are still warm, dip the tops in the melted butter. Immediately sprinkle the cinnamon/sugar mixture over the tops. I placed a larger container under the muffins while I sprinkled the topping on, so I could collect and re-use the topping that didn’t stick to the muffins. Store in an air-tight container. Because these muffins are quite most, they are best eaten in the first day or two, but they also freeze well.

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