November 25, 2002
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High-Protein Gluten-Free Muffins
These are health-food, diet food, for people like me with sensitivities and special dietary needs. Deliberately low on sweetener, they don’t brown prettily and their texture is gritty. Even so, and even though the rest of my family won’t eat them, I found them dangerously tempting during a time when I was trying to strictly limit my carb intake to discourage a case of Candidiasis.
Preheat oven to 375°. Makes about 12 muffins.
Combine in a large bowl:
1/4 cup natural unsweetened peanut butter (What’s the use of baking healthy muffins if you use sugar-laden Skippy or Jif?)
1 Tbsp. vegetable oil (I use light-tasting olive oil)
1 Tbsp. honey
1 egg
3/4 cup milk (goat milk if you’re sensitive to cow’s, or soy milk if you can tolerate soy–I can’t)
3/4 cup cold water
Sift together:
1/2 cup corn meal or corn flour
1/2 cup fava bean and garbanzo flour (a gluten-free staple in my pantry, from Bob’s Red Mill.)
1/4 cup buckwheat flour
3/4 cup brown rice flour
OR 2 cups of any gluten-free flour or flours of your choice
1/2 tsp. salt
1 tsp. baking powder
Mix dry ingredients into liquid with a few swift strokes, only until flours are moistened.
If your diet allows it, you may add:
1/2 cup nuts, or seeds such as sunflower, pumpkin, poppy, etc.
1/2 cup raisins or other dried fruit
Spoon into muffin cups. Bake at 375° for about 20 minutes, until the top springs back at a touch. May be frozen to extend shelf life. This recipe, with my diet, supplies roughly a week’s worth of grain-based carbos and a whole week’s ration of nuts and seeds.
Enjoy, if you can. For someone whose tastes are accustomed to “real” bread and cake (wheat-based), these may have no appeal. To anyone serious about cutting gluten out of the diet, and especially to one who has been gluten-free for a while, they are delicious.
Comments (15)
Thanks for the reminder of the sugar in peanut butter…
i’m so tempted to go find that oven thingy and bake, or not. boy, i’m lazy. hugs!
“Deliberately low on sweetener, they don’t brown prettily and their texture is gritty” … Huh, whaddya know - I’m a muffin!!
LOL.
These sound very good! I’m going to try them during my winter break from classes. Thanks, SuSu!!
Happy Thanksgiving!!
[drops 2 coins in the hat] ;D
I am supposed to start a high protein diet to lose weight.
I don’t even know what protein is!!
Maybe I will just eat only these muffins!
peanut butter in NZ and Australia is much different to the American version, our healthy version comes salt free because it isn’t sweetened.
Thanks for posting this, Kathy. It’s something I can start on right away as I did buy some flour from the health food store…ugh, I bought spelt though and have now read that it has gluten. I’m going to experiment with some of the flatbread recipes that I’ve found and see if I can make one soft enough and good enough tasting enough to use for sandwiches for the kids…also need to find something to modify into some tasty crackers as all the healthy ones I’ve bought so far taste like crap and the kids are rebelling!!!! LOL
If I was a nice mom I wouldn’t put them on a diet just cuz I have to go on one but hey, who said I was nice? 
In any case, I wouldn’t be at all surprised if Adam has some of the same sensitivities as I do if not more….sooooo….and anyway, why should I suffer alone? 
Good looking recipe, if it wasn’t for what people call health food.
All this…and recipes too!
cool…recipes!
thankyou for the info on adhd,as soon as i find out exactly whats going on in his head il let you know and see if we can come up with something that dont make him feel sick all the time,and thanks for the tip on st johns wort,i always thought that was a good one but we learn something new everyday so cheers susu,look forward to hearing from you soonx
sounds delicious!
I hope you’ll post more recipes like this. I have extreme food allergies so I’m always looking for stuff like this. Of course, I can’t eat the peanut butter, but I can substitute with Soy Butter…which is just ground up soy beans and oil. It sorta tastes like peanut butter if you close your eyes. heh!
You do get use to the taste of health food, don’t you?
Of course, I still like the bad stuff, but I don’t like how it makes me feel.
mmmmmm… those sound great. I used to work in a co-op bakery and we used to make several glutton and wheat free breads and goodies, it took a bit but I began to like them almost as much as many of the breads that I had always eaten. Have you ever tried Spelt Kalamata olive bread? It is dang tasty. Oh oh or soy bean flour Pesto cheese rolls? those rock the house:)
EEEEkkk! Sorry, Lola, but soy and spelt are two things I can’t take. Spelt is as glutinous as wheat (which it is, in ancestry). Soy is as addictive to me as wheat, also.
“What is food to one man may be fierce poison to others.”
Titus Lucretius Carus 95-55 BCE