These are reminiscent of corn bread, sweet & a bit crumbly, and so good.
Petite Allergy Treats Basic White Flour Blend
Preheat your oven to 375°F. Line a muffin tin with paper liners or grease with olive oil.
In a mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and xanthan gum (if using).
In another bowl, whisk together the pureed vegetables, maple syrup, olive oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Scoop the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Freeze any extra muffins.
Recipe Source: Chat GPT with the query- low histamine, gf, df, pureed vegetable muffin recipe without almond or coconut
I'm still enjoying trying out new recipe ideas using the artificial intelligence. It's pretty fun to play around with and it's really fun to try new things! I'm going to try a new salad dressing next, so I'll let you know how it is.
These muffins are a little sweet and remind me of corn bread because they are a bit dry and crumbly. They are best with df butter & maybe a bit of honey. I love them! Rosie wasn't a fan, but that means more for me 😉
You could try out this same recipe using butternut squash or pumpkin puree. If you do let me know how it turns out!
Ingredients
Directions
Preheat your oven to 375°F. Line a muffin tin with paper liners or grease with olive oil.
In a mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, and xanthan gum (if using).
In another bowl, whisk together the pureed vegetables, maple syrup, olive oil, eggs, and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until just combined.
Scoop the batter into the muffin tin, filling each cup about 2/3 full.
Bake for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.
Freeze any extra muffins.