The Custom Muffin

Here's one of my favorite gluten-free, other allergen free recipes. I like this recipe because its healthy, easy, and very versatile.  You can customize it to fit the mood of your taste buds, AND you can make a bunch of them at once, freeze them and just thaw one  out quickly when you have a hankering for such a thing.

Here's what you need:

- 2 cups gluten-free all-purpose flour* or baking mix (I like Pamela's Baking and Pancake mix because it gives a great texture and you don't have to add anything extra like xanthan gum or baking powder).
           *add xantham gum per directions on the package and 1 tsp baking powder.
- 1/2 cup freshly milled flaxseed or gluten free oats or rice bran
- 1/3 cup sugar (you can substitute honey, just make sure you add it to the wet ingredients before you blend)
- dash of salt
- 15oz can of beans (butter beans and great northern beans seem to work best but you can also use kidney, black, pinto, or navy beans)
- 1 cup almond milk (or a liquidy puree such as applesauce, sweet potatoe, pumpkin, pears, berries, etc)
- optional additives: chocolate chips, blueberries, chopped dried apricot, coconut, sunflower seeds, etc.

Preheat oven to 400 F.  Combine dry ingredients in large mixing bowl, along with whatever optional additives your heart desires and set aside.  Drain and rinse beans and place in blender with almond milk (and honey if you're using it).  Blend till creamy (2-3 minutes).  Add blended ingredients all at once to the dry ingredients and stir just until moistened.
Divide mixture into a well greased twelve cup muffin pan and bake for 18 min.  Remove and let muffins cool in pan on wire rack for 10 mins.  Remove muffins from pan and allow to cool on wire rack an additional 10 minutes.  Enjoy.

Much thanks to Edith Dingle, whose Funnin recipe gave me the idea for creating these muffins.