Gluten Court · glutencourt.com · Recipe version 1 · Awaiting Trial

Plain Muffins

Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Filed from the federal original: 'Muffins' in Selections from Aunt Sammy's Radio Recipes and USDA Favorites, U.S. Department of Agriculture, Science and Education Administration, Home and Garden Bulletin No. 215, issued August 1976 (in the 'Recipes from 1976' / USDA Favorites section, with servings stated in the original) — a U.S. federal work, public domain. Text read in full at https://www.gutenberg.org/files/65379/old/65379-0.txt (Project Gutenberg eBook #65379). Conversion: the original's 2 cups flour (250 g) is swapped for a gum-containing gluten-free 1:1 blend at the same weight (USDA basis 125 g/cup); baking powder is specified gluten-free; a 10-minute rest is added per the rule base. Filed under the descriptive title 'Plain Muffins' — the original's title is simply 'Muffins' — to distinguish it from the pool's flavored muffins (Blueberry, Corn-Meal, Rice, Twin Mountain), none of which is this plain master formulation.

The bulletin's master muffin: two cups of flour, a tablespoon of baking powder, a third of a cup each of sugar and melted shortening, one egg and a cup of milk. Twelve medium muffins, barely moistened and never overmixed.

Category: BakingServes: 12Time: 35 minComplexity: 1/5

Why this complexity: Batter is stirred only until the dry ingredients are barely moistened; it stays lumpy; No creaming, folding, or resting technique beyond the standard muffin method.

Ingredients

  • 250 g gluten-free 1:1 baking blend (with gum) (about 2 cups), for the original 2 cups flour (250 g, USDA basis 125 g/cup)
  • 1 tablespoon gluten-free baking powder
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1 egg, slightly beaten
  • 1 cup milk
  • 1/3 cup melted shortening or oil

Method

  1. Heat the oven to 400°F (hot). Grease a 12-cup muffin tin.
  2. Mix the blend, baking powder, sugar, and salt thoroughly.
  3. Mix the egg and milk; add the fat. Pour the milk mixture into the blend mixture.
  4. Rest the batter 10 minutes (recommended for gluten-free muffin batters), then stir until the dry ingredients are barely moistened. Do not overmix; the batter will be lumpy.
  5. Fill the muffin tins half full of batter.
  6. Make for 20 to 25 minutes, until lightly browned. Serve hot.

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