Jules is probably best known for her GF Jules line of products, including her super popular gluten-free all-purpose flour mix, but in the simplest of terms, Jules is an advocate for all who live gluten free. She co-founded the First Gluten-Free Labeling Summit to call the FDA to task when it wasn’t going forward with its promise to establish “gluten-free” labeling guidelines. The summit resulted in the Tallest Gluten-Free Cake and ultimately the FDA set the gluten-free labeling guidelines, which will finally go into effect August 1 of this year.
Jules has three “traditional” books in print. The First Year: Celiac Disease and Living Gluten-Free is a month-by-month reference for individuals newly diagnosed with celiac or anyone making the transition to living gluten free. Her first book, Nearly Normal Cooking for Gluten-Free Eating, continues to be a best-seller in the gluten-free community. Her latest book is Free for All Cooking (see my review and Jules’ Coffee Cake recipe), which offers recipes that work for everyone, just like the title indicates. Jules always shares recipes like that today. She gives you lots of different options to make her recipes work for your needs. Jules also has a slew of helpful gluten-free ebooks.
Jules hosts The Gluten-Free Voice, a really helpful and interesting gluten-free radio show online, too. All shows are archived so you can listen to the live shows or whenever you like. (I’ve been honored to be the featured guest on her show twice!) And that’s just a little of what Jules does for the gluten-free community! For example, as I write this post, she’s in New York City training chefs from all over on how to prepare gluten-free meals that are truly gluten free, free of cross contact. (Thank you, Jules!) And she’s doing that on her daughter’s birthday! (By the way, that’s her daughter “helping” in the last photo. So these muffins are definitely kid-approved!)
Oh, and last but not least, Jules will be presenting at the Gluten-Free Living Conference in Orlando next month as well as the Blogger University event that is also happening that weekend. I and several other gluten-free blogger friends will be attending. (Some of them will also be presenting; read more in my post on the event.)
Enjoy today’s recipe in our series and see the whole line-up of bloggers, blogs, and muffin recipes here.
Jules’ Chai Tea Muffins Recipe
Chai Tea Muffins
Love chai tea? Then you will love these gluten-free Chai Tea Muffins from GF Jules!
- 1/4 cup granulated cane sugar
- 4 tbsp butter or non-dairy alternative (I used Earth Balance® Buttery Sticks)
- 2 eggs
- 3 tbsp agave nectar or 4 tbsp honey
- 1/2 cup “natural” applesauce (e.g. no sugar added), pumpkin butter, apple butter OR mashed banana (approx. 1 overripe banana)
- 1 cup Jules Gluten Free™ All Purpose Flour (see notes)
- 1/2 cup almond meal or buckwheat flour
- 2 Tbs. flaxseed meal (optional)
- 2 Tbs. mesquite flour or unsweetened cocoa
- 1/2 cup Jules Gluten Free™ Certified Gluten-Free Oats (or other certified gluten-free oats) or 1/4 cup whole millet
- 2 tsp. gluten-free baking powder
- 1/2 tsp. baking soda 1/2 cup chai tea latte concentrate (CalNaturale™ Spiced Chai Svelte™ or Oregon Chai® Latte Concentrate) or steep 3 chai tea bags (like these) in 1/2 cup very warm milk (dairy or non-dairy) then set aside to cool
- 1/2 cup raisins or diced apples (optional)
- Preheat oven to 325 F Convection or 350 static.
- Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers.
- Whip sugar and butter until light and fluffy. Add eggs and stir. Mix in agave nectar and applesauce until combined. Stir the dry ingredients into the wet mix while slowly pouring in the chai tea. Mix until smooth.
- Fill the muffin tins 2/3 full and bake until they are light brown: approximately 11-12 minutes for mini muffins or 20-25 minutes for regular muffins.
Yield: Approximately 12-15 muffins or 24 mini-muffins.Shirley here: Jules uses her Jules Gluten-Free All-Purpose Flour in all her baking so that's what she used in this recipe. Therefore, she has not tested any other flour mixes and can't comment on how those might work. If you have her Free For All Cooking cookbook, you might try her substitute gluten-free flour mix (for when you don't have her flour mix) that's made from individual gluten-free flours and starches. If you substitute another gluten-free flour mix, please come back and share your results with us all in comments.
Courses Breakfast, Dessert