Honey Quick Muffins (or bread)
Top 8 Allergen Free, Corn free, Oil Free, Refined Sugar Free, Coconut Free
Baking things that work for both kids is tricky. I'm finding that some of my older recipes that worked for my oldest either work with some mods to be safe for Lil Miss or they just don't cut it. Between the two, they need to be free of; corn & derivatives, dairy, egg, gluten, soy, sugar and as oil-free as possible. They both sort of tolerate coconut oil, so we use it sparingly. I recently found out that the type of coconut oil that is safe for us to avoid corn-tamination has a peanut cross-contamination issue, which would explain the low level buildup reactions that they both seem to get. So the hunt is on to find a new, safer for us alternative brand for the coconut oil. I'm also trying to just cook with less oil or oil-free because it is so crazy expensive.
And I'm trying to cut down on how much time I live in the kitchen. Don't get me wrong... I've come to love scratch cooking & the health benefits, but I'd like to have time for some other things, too. Instead of making separate things for everyone's specific needs, I'm revamping our fave recipes so they are safe for us all and in turn hopefully lessening my kitchen duty. Today's revamp is of our Honey Bread. When the kids see the big honey jar come out, they can hardly contain their excitement. I have to literally ban them from the kitchen until these are cool enough to eat.
Ingredients
1 c. sorghum flour
1/2 c. brown rice flour
1/2 c. white rice flour
1 tsp baking powder (corn free)
1 1/2 tsp baking soda
1 tsp salt
1 TBS blackstrap molasses
1/2 c. local raw honey
1 egg, slightly beaten or egg sub (tapioca gel's my favorite)
1 c. milk or for dairy-free I do 1/2 coconut milk, 1/2 water (or just 1/2 cup water for coconut free)
oil to grease pan (or silicone pan for oil free)
Directions
For egg free, you'll want to start with making your tapioca egg gel. In a small saucepan, put 2 teaspoons of tapioca starch with 1 cup of water. Put on high heat and bring to a boil, whisking continually. When it starts to boil, continue to whisk for 20-30 seconds. Remove from heat & let cool while mixing up the other ingredients. For best results, you'll want to wait until gel is close to room temperature. This makes the equivalent of 3-4 eggs.
Preheat oven to 350°F. Grease a muffin or loaf pan with oil. If needing oil free, you can use silicone.
Mix together dry ingredients. Add molasses, honey, milk & egg. For the tapioca egg gel, 1/4 cup is equivalent to 1 egg. For dairy free; the coconut milk I use is really thick, so I cut it in half with water to be more like a milk consistency. You don't have to dilute it, but it'll make for a much denser muffin/bread. For the quick version, mix until blended.
If you want to take more time, you can beat in a mixer for around 10 minutes to aerate for a less dense muffin/bread. I don't find this step necessary with how fast the kids scarf up food these days!
Pour into pan & bake; for muffins 25 minutes & a loaf for 50 minutes. Remove from pan & cool on a rack.
This recipe doubles nicely. I like to double it & use half for muffins and half for a loaf. If doubling, you'll want to adjust the honey down to be 3/4 cup instead of a full cup or it will have a bit of a gumminess to it. To save time, I throw them in the oven together & take out at their respective times. These also freeze really well and are easy to pop in the microwave in a pinch.