Tag Archives: muffins

Gluten Free Strawberry Mint Muffins

18 Jun

1¼ cup plus 1 tablespoon Domata Living Flour
2 teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
¾ cup sugar
1 egg
3 tablespoons butter, melted and cooled
1 cup sour cream
1 teaspoon vanilla
½ teaspoon lemon zest
1 teaspoon fresh mint, finely chopped
1 cup strawberries, chopped

In a medium-sized bowl, sift together the 1¼ cups flour, baking powder, baking soda and salt. Set aside. In a sandwich-size plastic baggie or small bowl, toss strawberries with 1 tablespoon flour and set aside. In a large bowl, cream the egg, butter and sugar. Once smooth and pale yellow in color; add the sour cream, vanilla and lemon zest. Gradually incorporate the dry ingredients until just combined. Then, fold in the mint and strawberries. Fill paper-lined muffin cups ¾ full and bake for approximately 35 to 40 minutes in a 350 degree Fahrenheit oven. Remove from pan and allow to cool on a wire rack.

Pumpkin Chocolate Chip Muffins

23 Apr


4 eggs

2 cups sugar

1 (16 oz.) can pureed pumpkin

1 1/2 cups oil

3 cups Domata Recipe Ready Flour

2 teaspoons baking soda

2 teaspoons baking powder

1 teaspoon ground cinnamon

1 teaspoon salt

1 package chocolate chips


Preheat oven to 400 degrees F.

In a large mixing bowl, beat eggs, sugar, pumpkin, and oil until smooth. Add in dry ingredients and mix well. Fold in chocolate chips. Fill greased muffin tins 3/4 full and bake 16-20 minutes.

Carrot Cake Muffins

23 Apr


2 cups Domata Recipe Ready Flour

1 cup sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon
½ teaspoon salt
3 eggs
1 cup vegetable oil
2 teaspoons vanilla extract
1 green apple, core removed; shredded
2 ½ cups shredded carrots
1/3 cup sweetened flaked coconut
Optional: top muffins with cream cheese frosting


  • Preheat oven to 350 degrees F. Prepare a 12-cup muffin tin with non-stick baking spray.
  • In a medium-sized mixing bowl, sift together Domata flour, sugar, baking powder, cinnamon, and salt.
  • In the bowl of a standing mixer, combine the eggs, oil, and vanilla extract. Mix until well combined.
  • Slowly add the dry ingredients to the mixture and mix well. Using a spatula, fold in the apple, carrots, and coconut.
  • Divide the batter evenly among the 12 prepared muffin cups.
  • Bake for 18 to 21 minutes, until golden brown and a toothpick inserted comes out clean. Cool before serving.