Corinne asked me to made this for her so I did!
I did have to make ajustment to the recipe, still it came out great!
this recipe uses less than a half-cup of liquid for 2.25 cups of mix plus the other dry ingredients and it just made a crumbly mixture, so I added 3/4 cups of milk to it and it turned out great!
6 tablespoons warm water (not hot)
2 teaspoon dry active yeast
2 tablespoons granulated sugar
1 tablespoon oil
1 1/2 teaspoons honey or agave nectar
1/2 teaspoon salt
1/2 teaspoon baking powder
2 1/4 cups gluten free flour mix
4 tablespoons granulated sugar
2 teaspoons ground cinnamon
6 tablespoons butter, cut into 12 pieces
Heat oven to 375 degrees F. Coat 6 jumbo muffin cups with nonstick cooking spray.
In a large mixing bowl, whisk together warm water, yeast, 2 tablespoons sugar, oil and honey; allow to sit 5 minutes.
Stir in salt, baking powder and gluten free flour until well combined. Divide 1/3 of the batter into bottom of muffins cups.
Stir together 4 tablespoons sugar and cinnamon until well combined. Sprinkle 1 tablespoon of cinnamon-sugar on top of muffin batter. Place a piece of butter in center of each muffin cup. Top evenly with remaining batter. Top with remaining cinnamon-sugar and butter pieces.
Bake 20-22 minutes or until golden brown, well risen and bubbly. Cool 5 minutes in pan before transferring muffins to a wire rack to cool
Makes 6 big muffins
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