Michael Ruhlman’s new book, Ratio, is all about cooking with ratios. Many people don’t realize that this is the most precise type of baking. Using the proper ratios for cookies, cakes, muffins, scones… will ensure that your baked goods come out right every time. Ratio baking also allows you the flexibility to easily change recipes by adding or changing ingredients like nuts, fruits or extracts without needing a completely different recipe.
These muffins are using the basic muffin ratio of:
2 parts Flour
(gluten free flour blend including xanthan gum)
2 parts Liquid
1 part Egg
1 part Butter
Bing Cherry & Walnut Muffins
8 ounces GF Flour Blend (Namaste is my favorite)
4 ounces Sugar
1 tsp. Salt
2 tsp. Baking Powder
8 ounces Milk (Coconut, Rice, Almond, Hemp)
4 ounces Eggs (2 large eggs)
4 ounces Oil (Butter, Olive Oil, Coconut Oil)
1 tsp. Vanilla
1 cup Bing Cherries, pitted and diced
3/4 cup Walnuts, chopped
Preheat oven to 350 F.
Line muffin tin with paper liners.
Makes approx. 10 -12 medium/large muffins or 40 mini muffins.
Combine flour, sugar, salt and baking powder in a small bowl. Set aside.
In a large bowl, combine milk, eggs, oil and vanilla. Whisk until even.
Add dry ingredients to milk/egg mixture and whisk until just combined.
Stir in cherries and walnuts.
Spoon batter into baking cups.
Bake 10-15 minutes for mini muffins.
Bake 25-30 minutes for larger muffins.
Test with a toothpick to make sure cooked all the way through.
Let cool 5 minutes and Enjoy!