Basic Muffin Recipe (GF if you like!)

GOOD TO KNOW


You can put in anything you like, from powedered chooclate to different chocolate chips, to banana puree, to big chunks of fresh or frozen fruit (but please be careful when using frozen berries, they really should be ecological!) You can even alternate the flours, using any two from the list in the 'Hello' section. For sweet muffins, I always combine a flour that has a strong taste with a milder one, usually anything with rice or corn flour works (ex. spelt and rice, buckwheat and corn), but eventually you see what suits your taste. But my most frequently combination is still spelt and buckwheat, because I feel they truly compliment each other, even though they both have a strong flavor.


They can even be salty, you can mix in spinach, cheese, cherry tomatoes, carrots, as you wish! But in this case it's best if you use corn and/or rice flour and some spices to taste. You'll figure out what goes with what, just keep tasting!


For your visual convenience I am going to make tons of different muffin doughs, all spin offs of the basic recipe, so you can see examples of all the variations you can do! And I might also add in more detailed recipes of the best ones! This here is just to give you a basic idea...


INGREDIENTS: SWEET VERSION


1 cup milder flour (ex. spelt)
1 1/4 cup more flavorful flour (ex. buckwheat)
1 cup oats
1 tbsp baking soda
1 cup nut milk (almond or hazelnut)
1/4 cup coconut oil
1/4 cup agave syrup
2 eggs (you can even go vegan without them, but in that case add a lot of nuts and less of the nut milk)
pinch of salt (always)
spices like: cinnamon, cardamom, vanilla extract, etc.
then fold in fresh fruits, dried fruits (raisins and cranberries are especially nice), nuts (soaked and chopped up!), chocolate pieces and so on.


INGREDIENTS: SALTY VERSION


1 cup rice flour
1/4 cup corn flour
1 tbsp baking soda
1 cup sheep cheese
3 eggs
1 cup rice milk
salt and pepper (always)
spices like: paprika, chili, basil, rosemary, thyme, curry... depending on which direction you're going in, in terms of flavor. I'm usually choosing between spicy, Mediterranean, and Indian.
When adding in tomatoes, it is automatically best to go Mediterranean, with herbs like rosemary and thyme, and trust me, it's good to go with tomatoes, because they come out so incredibly juicy in the muffins, especially in combination with the cheese and corn!


AND definitely: shredded parmesan (parmegano rigano) or goat cheese to put on top!


PROCESS
Very easy. Mix the dry ingredients (including spices) in a bowl with a spoon or your hands. Whisk together the wet in a different bowl. The combine the wet and dry, mush together (using your bare hands) until the dry are completely mixed in (no streaks or lumps.) Let the flour absorb the liquids for a few minutes. Then fold in the fruits or vegetables or chocolate chips or whatever it is that you're folding in. Spoon the batter into the muffin pan. Put into the oven for 20-25 minutes at 180 C. Be sure to do the fork test before you take them out for good. Allow to cool before serving.