Since we’ve gone gluten free in the house I have spent most of my baking efforts of trying to master cookies and cakes. My fear/guilt that The Boy (and his non-gluten intolerant sister) will feel deprived of these things was palpable and so my attention was pretty strongly fixed on those items. But recently I’ve really been missing muffins and sweet breads.
My first stop on the “gluten free revisiting tour” was, of course, banana bread, which turned out so well I was super impressed with myself. (I love it when I have to point out to people that something is gluten free and they seem surprised.) Unfortunately, I didn’t write down what I’d done when I was making the flour mix and I forgot. So, I’m going to have to start over with that… But, I’ll do it soon because the natives are already getting restless for more.
However, I’ve been feeling the dreaded winter “tight pants” so I decided to look back at some of the low-fat and low-calorie muffin recipes I got so excited about last fall when I was losing weight. So, this morning I dusted off this orange cranberry muffin recipe and updated it to gluten free. Man, this one turned out great even if I do say so myself. In fact, I’m eating one right now. It is so sweet and tart and satisfying. The flour mixture works perfectly and they are light and airy while still holding together. I’m not kidding when I tell you there is no sign in this muffin of the “crumble” that is often a dead give away with gluten free baked goods. The best part is that they are still low fat so I can feel a little bit more optimistic about the pants while I enjoy them!