Jump to content
This site uses cookies. Continued use is acceptance of our Terms of Use and Privacy Policy. More Info... ×
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Help Celiac.com:
    eNewsletter
    Donate

Brown Bear Spice Muffins (Recipe!)


AzizaRivers

Recommended Posts

AzizaRivers Apprentice

I made these muffins awhile ago and someone asked me to share the recipe. I half invented them, half adapted them from glutenfreegoddess.blogspot.com...Karina's vanilla cupcake recipe. But these are definitely muffins. They are a sweet, spicy breakfast muffin. I fiddled with the recipe while I was making them in order to get them the way they ended up, so feel free to do the same. Also, substitutions work in many cases. Inherently gluten and soy free, potentially free of dairy, corn (if you choose ingredients and brands carefully), and eggs.

Dry Ingredients:

1 1/2 cups sorghum flour

1 cup tapioca starch

1 cup brown sugar

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum (guar may work)

1 1/4 tsp. cinnamon

Wet Ingredients:

1 cup warm water (or rice milk)

2 eggs (or replacement)

3 Tbs. butter or olive oil

1 Tbs. vanilla extract

1/4 tsp. lemon juice

1/2 cup applesauce

Swirly Filling:

1 Tbs. butter or olive oil

3 Tbs. brown sugar

1 Tbs. applesauce

1/4 tsp. cinnamon

Directions:

Preheat oven to 350 F. Combine dry ingredients. Add the wet ones in and beat or blend well. Spoon into greased 12-muffin tin. Mix the filling ingredients together in a bowl with a fork. Spoon evenly over unbaked muffins (yes, on top--it will sink in by itself during baking). I put a few small lumps of brown sugar over the tops before baking them (optional). Bake 27-30 minutes. Freeze whatever isn't eaten in the first day, and microwave for 30-45 seconds to reheat.

These were so yummy when I made them, and I swear they would have fooled any gluten-eater in the world (yes, even the texture!). It's a flexible recipe, so do what works for you in terms of substitutions and amounts of ingredients. Let me know how they turn out and if you do anything differently. :)

Link to comment
Share on other sites

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

I made these muffins awhile ago and someone asked me to share the recipe. I half invented them, half adapted them from glutenfreegoddess.blogspot.com...Karina's vanilla cupcake recipe. But these are definitely muffins. They are a sweet, spicy breakfast muffin. I fiddled with the recipe while I was making them in order to get them the way they ended up, so feel free to do the same. Also, substitutions work in many cases. Inherently gluten and soy free, potentially free of dairy, corn (if you choose ingredients and brands carefully), and eggs.

Dry Ingredients:

1 1/2 cups sorghum flour

1 cup tapioca starch

1 cup brown sugar

1/2 tsp. salt

1 tsp. baking powder

1 tsp. baking soda

1 tsp. xanthan gum (guar may work)

1 1/4 tsp. cinnamon

Wet Ingredients:

1 cup warm water (or rice milk)

2 eggs (or replacement)

3 Tbs. butter or olive oil

1 Tbs. vanilla extract

1/4 tsp. lemon juice

1/2 cup applesauce

Swirly Filling:

1 Tbs. butter or olive oil

3 Tbs. brown sugar

1 Tbs. applesauce

1/4 tsp. cinnamon

Directions:

Preheat oven to 350 F. Combine dry ingredients. Add the wet ones in and beat or blend well. Spoon into greased 12-muffin tin. Mix the filling ingredients together in a bowl with a fork. Spoon evenly over unbaked muffins (yes, on top--it will sink in by itself during baking). I put a few small lumps of brown sugar over the tops before baking them (optional). Bake 27-30 minutes. Freeze whatever isn't eaten in the first day, and microwave for 30-45 seconds to reheat.

These were so yummy when I made them, and I swear they would have fooled any gluten-eater in the world (yes, even the texture!). It's a flexible recipe, so do what works for you in terms of substitutions and amounts of ingredients. Let me know how they turn out and if you do anything differently. :)

These look fabulous! For some reason, I don't have much success with sorghum flour. Maybe will sub amaranth instead :) and freeze these to take when there are treats at school that I can't eat.

Link to comment
Share on other sites
IrishHeart Veteran

These sound fantastic!!--will save for when I can eat more stuff. Tummy still too tender just yet....but, these will be in the recipe book for down the road.... sounds yummy!

thanks for sharing!! :D

Link to comment
Share on other sites
AzizaRivers Apprentice

If you try it with the amaranth let me know if it works. Hope you enjoy them!

Link to comment
Share on other sites
freeatlast Collaborator

If you try it with the amaranth let me know if it works. Hope you enjoy them!

Will do. Will probably use 1.5 c. rice mix and 1 c. amaranth and see how that turns out. Or 1 c. rice mix, 1/4 c. almond meal, 1/4 c. sweet rice, and 1 c. amaranth.

Link to comment
Share on other sites

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      120,462
    • Most Online (within 30 mins)
      7,748

    Astugart
    Newest Member
    Astugart
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      120.2k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • knitty kitty
      Welcome to the forum, @LimpToeTheTimeless Bone growth plates close in the late teens to early twenties, so it's doubtful you'll grow much taller, but you may start to bulk up in muscle.  Remember to boost your absorption of vitamins and minerals needed to build muscle by eating a nutritionally dense diet and supplementing with essential vitamins and minerals, especially Thiamine B1, to counteract the malabsorption caused by Celiac Disease. Keep us posted on your progress! References: The effects of endurance training and thiamine supplementation on anti-fatigue during exercise https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4241913/ A functional evaluation of anti-fatigue and exercise performance improvement following vitamin B complex supplementation in healthy humans, a randomized double-blind trial https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10542023/
    • B1rdL0ver
    • shadycharacter
      Fermentation breaks down some of the gluten in wheat. Nowhere enough for a wheat dough to become gluten free, but the gluten may be significantly reduced. I think some pizzerias make the dough the day before and leave it overnight. The longer the microbes are acting on the flour, the better.
    • LimpToeTheTimeless
      I am M 21 and I diagnosed myself after a week of fasting and slowly reintroducing stuff in my diet except gluten, I had terrible eczema scars ,dandruff and brain fog, now I am free after 6 years of just pain, I am 6'2, will I grow taller? And since I am a gymnast will my muscles grow like quicker, cause before no matter how effort I put in I just couldn't. 
    • trents
      And the fact is, no two celiacs will necessarily respond the same to gluten exposure. Some are "silent" celiacs and don't experience obvious symptoms. But that doesn't mean no harm is being done to their gut. It just means it is subclinical. 
×
×
  • Create New...