Gluten-Free Banana Muffins

Ingredients

3/4 cup White rice flour

cup Potato starch flour

1 1/2 teaspoons Baking soda

2 teaspoons Baking powder (GF)

1/4 teaspoon Salt

1 tablespoon 1 Unflavored gelatin (envelope)

cup Margarine

cup White sugar

3 Egg yolks

1 teaspoon Lemon peel (grated)

1 teaspoon Pure Vanilla extract

3/4 cup Mashed banana

1/4 cup Plain yogurt

3 Egg whites

** If you don't have white rice flour or potato starch flour

Preparation

Directions

Preheat oven to 350 degrees F. Grease or line your muffin pan or 9x5 in loaf pan if you are making banana bread.

Sift together flour, baking soda, baking powder, salt and unflavored gelatin.

In a separate bowl, cream together margarine, sugar, egg yolks and vanilla thoroughly. Continue to beat the mixture until it is pale yellow.

Mix in the lemon peel, mashed banana and yogurt.

Add and mix dry ingredients thoroughly.

In a clean, grease free, glass or metal bowl, beat eggs whites to stiff but not dry peaks.

Fold the beaten whites into your mixture. I do this in two stages, half at a time. It helps to keep the air bubbles in tact. The first half I am not too careful with and mix them in to lighten up the batter. The second half I fold in very gently while also being sure to blend them in thoroughly.

Fill your muffin cups or pan and bake.

Tools

Comments

Permalink leslie
July 15, 2010

My cousin absolutely loves these! They stay so light and fluffy. The stiffly beaten egg whites add the air pockets that would've been created by the gluten produced by regular bread flours and the gelatin keeps those air pockets from collapsing while adding a bit of bounce. They stay very moist... not that they stick around very long... she eats them too quickly. :)

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Thursday, July 15, 2010 - 4:48am

Creator:

leslie

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