Spoonin' some slurpy stuff about the world's drippiest drool

Tuesday, November 5, 2013

Gluten Free Rosemary Chestnut Muffins

When it comes to baking, I am a novice.  When it comes to creating baked recipes, I am two steps below a novice.  However, with a container of gluten free flour mix burning a proverbial hole in my pocket, I had the urge to experiment.

I had chestnut flour already from another recipe, so I decided to rework the cornbread recipe to a chestnut muffin.  Chestnut flour can become very dense, very fast, so a little goes a long way. Understanding the role of each ingredient is key with baking - I am trying hard to learn to balance these different chemistries to create specific textures and flavours.

The following recipe is a start, but there is lots of room for improvement (all suggestions are welcome). The result was more in the popover family than the muffin family - fairly light and airy, a little bit eggy. However, the top was a bit chewy, a little too elastic - maybe using only one egg would solve that.  It is moist - but again, to cross back over to muffindom, maybe a little less sourcream.  There are multiple leavening agents at work here too - the xanthan gum and the baking powder may be a bit too much - maybe only one tspn of baking powder is necessary.  Don't skimp on the honey, though - the chestnut flour needs that added sweetness, and I would probably add another 1/4c of the chestnut flour to get more of that flavor.

Gluten Free Rosemary Chestnut Muffins
1/4 C Crisco
3 Tbsn Honey
2 Large Eggs
3/4 C Sour Cream
1/2 C Milk
1 C Gluten Free Flour Blend
(2 C rice flour, 2/3 C Potato Starch, 1/3 C tapioca Flour, 1 tspn Xanthan Gum)
1/2 C Chestnut Flour
2 tspns Gluten Free Baking Powder (I used regular)
2 tbsn Fresh Rosemary
1 tspn salt 

Heat oven to 425 deg F.  (Next time I will start with 375 deg and go a bit longer - the bottoms were a bit dark by the time the inside was done).

Combine shortening and honey in a large bowl.  Beat at medium speed, scraping bowl often until creamy.  Add eggs, mix well.  Stir in sour cream and milk.  Reduce speed to low; add all remaining ingredients.  Beat until just mixed.

Pour batter into a  greased muffin tin.  Bake for 18 to 22 minutes, or until golden brown and toothpick in center comes out clean.  Serve warm.  

Serve with honey butter or apple butter (an excellent suggestion from John Hartranft).

No comments:

Post a Comment