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Found 31 results

  1. Celiac.com 07/15/2013 - For gluten-free Americans who love donuts, life just got a little bit better. That's because Dunkin’ Donuts has announced plans to offer gluten-free donuts and muffins in all its US stores by the end of the 2013. The Canton-based company field tested gluten-free products in a handful of locations around Boston and Miami, news of which generated considerable social media buzz. This news is certainly much heralded by many gluten-free eaters, so it will be interesting to see what the response is like, and how Dunkin' Donuts fares. Certainly, the timing is right, with the market for gluten-free goods continuing to see double digit growth, and predicted to top $6.6 billion by 2017. Moreover, a recent survey by market research firm The NPD Group, Inc. found about one in three American adults say they want to reduce or eliminate gluten from their diets. For many people, Dunkin’s wheat-free cinnamon sugar doughnut clocks in at 320 calories, compared to 260 calories in a regular glazed doughnut. The gluten-free blueberry muffin is 400 calories -- 60 calories less than the standard version. The company said the pastries will be packaged separately to avoid cross-contamination. Those who must eat gluten-free, and might want to grab a donut now and then, will be pleased to learn that Dunkin' Donuts says that each donut will be individually wrapped to prevent contamination.
  2. This recipe comes to us from Ellen Allard. Note: Make at your own risk--this recipe has not yet been perfected and comes out a bit chewy inside, but crispy outside. Please help us perfect this recipe by sending us any improvements that you make to it. Ingredients: 1 tablespoon yeast 1 teaspoon sugar 1 ¼ cup warm water 2 cups white rice flour 2/3 cup potato starch 1/3 cup tapioca starch 1 teaspoon xanthan gum ½ teaspoon salt 1 tablespoon sugar + 2 teaspoons sugar 3 egg whites 4 tablespoons canola oil Directions: Proof the yeast with the sugar and warm water. Mix the white rice flour, potato starch, tapioca starch, xanthan gum and salt. Combine the 1 tablespoon + 2 teaspoon sugar, egg whites, and canola oil. Add yeast mixture. Beat to mix. Add half of the flour mixture and beat until smooth. Add rest of the flour mixture and beat three minutes. Spoon into English muffin rings sprayed with oil spray and let rise about 45-60 minutes for regular yeast and 25-35 minutes for quick rise yeast. Bake 375F degrees for 20-22 minutes.
  3. Celiac.com 07/30/2016 - Try using the new brown paper muffin holders that you can now buy in stores that reach over the top of the muffin holder. Bake at 375F for 20 - 25 minutes. Ingredients: 1 Cup margarine or butter softened or melted 1 ½ Cup sugar or 3/4 Cup sugar and 1/4 Cup of honey 2 eggs - whisked 1 Cup crushed and drained pineapple 1 Cup chopped dates 1 Cup raisins 2 Cups of mashed bananas (I use ripe ones; it is easier) 2 tsp. Vanilla These last four ingredients you can mixed together in a bowl first before adding to remaining mixture: 3 Cups White Flour ( I have tired both King Arthur Four and Cloud 9 Flour, both work well) 2 tsp. Soda 21 tsp. Baking powder 2 tsp nutmeg or cinnamon Directions: Don't beat the heck out of these muffins, but ensure there is no mixture left unturned. Spoon into the large muffin tins and set your timer for 20 - 25 mins. To start. They are done when a toothpick comes out clean. Cool before you take them out of the pan. My non-celiac husband likes to heat them hot with butter on which increases the calories, but then he can burn them off!
  4. This recipe comes to us from Rita Smith. Ingredients: 1 ¼ cups of brown sugar ½ cup oil 1 egg 2 teaspoon vanilla 1 cup buttermilk or sour milk 1½ cups diced rhubarb ½ cup nuts (optional) 2 ½ cups gluten-free flour (I used Gifts of Nature) 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt Directions: Combine dry ingredients. Combine rest of the ingredients and add to dry ingredients. Put in greased or lined muffin tins. Topping Ingredients: 1 or 2 teaspoons melted butter 1/3 cup sugar 1 teaspoon cinnamon Directions: Sprinkle on muffins and bake at 400F for 15-20 minutes.
  5. My first impression after trying one of The Bakery Gluten-Free Blueberry Muffins was that these muffins are super-moist, and taste great. They really do taste just like the blueberry muffins that I used to eat before I had to cut out gluten, right down to the chewy consistency, lots of blueberries, and the cake-like flavors and mouth feel. These muffins are also traditional in size, which means they are pretty big, and this is great because so many gluten-free products are smaller than their normal wheat-containing counterparts. Just one of these muffins left me satisfied. The Bakery Gluten-Free Blueberry Muffins are available in the bakery section of your local Walmart. For more info visit: Walmart.com. Review written by Scott Adams.
  6. These savory muffins make the perfect dessert, or just have them for a snack! Gluten-Free, Dairy-Free and Vegetarian Ingredients: 1 cup uncooked quinoa 2 large eggs 1 cup Vidalia onions, finely chopped 1 cup dairy-free shredded mozzarella cheese 3 garlic cloves, minced 1/2 cup fresh cilantro, finely chopped 1/3 cup grape tomatoes, diced 1/2 tsp. sea salt 1/2 tsp. freshly ground pepper 1 tsp. chili powder 2 chives, finely chopped, for garnish 2 cups salsa, for serving Instructions: Cook quinoa according to package directions. Prepare muffin pan with nonstick baking spray. Preheat oven to 350 degrees F. In a large bowl, combine cooked quinoa with remaining ingredients, except chives and salsa; mix well to combine. Transfer quinoa mixture to prepared muffin pan. Using a tablespoon, fill each muffin cup to the top, then using a spatula, press down on the mixture to create a flat surface. Bake for 20 minutes or until golden brown. Remove from oven; set aside to cool for 15 minutes. Using a teaspoon, gently remove quinoa muffins from the muffin cups. Transfer to a serving platter; serve with a sprinkle of fresh chives and a side of salsa for dipping. Enjoy!
  7. My daughter Mica (who is not gluten-free) and I recently tried an OMG...It's Gluten Free Cinnamon Crumb Muffin, and her reaction summed up the experience perfectly: "Dad, are you sure this is gluten-free...because it tastes too good? I want more!" To be sure, OMG...It's Gluten Free has created a perfect crossover product. It's probably the best gluten-free muffin that I've had since going gluten-free, way back in the mid 1990's. Both Mica and I gave this product a huge thumbs up, and she ended up eating the last one I had...before I could. For more info about their products visit: www.omgitsglutenfree.com. Review written by Scott Adams.
  8. This recipe comes to us from "sickchick" in the Gluten-Free Forum. Gluten, Soy & Dairy Free Ingredients: ½ cup brown sugar 1 cup organic coconut flour 4 large organic eggs 4 tablespoons virgin coconut oil 3 tablespoons coconut milk 1 teaspoon pure vanilla 2 ripe bananas ¼ cup shredded coconut ¼ cup chopped pecans 1 tablespoon minced candied ginger 1 teaspoon baking powder ½ teaspoon baking soda Pinch kosher or sea salt ½ teaspoon Saigon cinnamon ¼ teaspoon ground cloves ¼ teaspoon cardamom Directions: Preheat oven to 350F. In your favorite mixer, put eggs and sugar, set on low to dissolve sugar crystals, then add coconut milk, oil, vanilla and spices, let blend for about a minute. Turn off motor and add remaining dry ingredients. Blend well. Prepare muffin tins with Pam spray. Fill each with batter to tops. Bake 20 minutes. Makes about 10-12.
  9. This recipe comes to us from Stefi Kaplan. Ingredients: 3 bananas 2 eggs ½ cup raw sugar ½ cup creamy peanut butter 1 ¾ cup white rice flour 2 teaspoons baking powder 1 teaspoon baking soda 1/3 cup butter or shortening (melted) ½ cup buttermilk (if dairy products are a problem, use ½ cup rice milk mixed with 1 teaspoon lemon juice) ½ cup chocolate chips Directions: Preheat oven to 350F. Mix first 4 ingredients in a food processor. Blend for 1 minute. Combine dry ingredients in a mixing bowl. When thoroughly mixed, add to food processor, along w/ the butter and milk. Blend well. Add the chocolate chips and press "pulse" once or twice. Ladle the batter into muffin tins lined w/ papers, filling each paper to the top. Bake for about 12 minutes, or until the muffins are firm to the touch. Cool and serve. Top with frosting or chocolate drizzles, if desired.
  10. This recipe comes to us from Leta. Ingredients: ½ cup sugar 2 tablespoons Crisco Butter Flavored Margarine 1 egg 1 tablespoon coconut extract Beat together until creamy. Dry Ingredients: ½ teaspoon baking powder ½ teaspoon xanthan gum Pinch of salt ¾ cup gluten-free flour blend ¼ cup Dari-Free milk or Vanilla Soy milk Mix dry ingredients into the wet ones, and stir in a small hand full Angel Flake coconut. Pour into cupcake pan with paper cups. Makes 6 muffins in paper cupcake paper cups. Bake at 350F for 21 minutes.
  11. This recipe comes to us from Belinda Meeker. Ingredients: 3 medium ripe Banana's smashed or 9 ounces of pumpkin 1/3 maple syrup 1 teaspoon gluten-free vanilla (I use Frontier Alcohol-Free from Fair trade) Directions: Mix together and set aside. Toppings- 1 cup sugar and 2 teaspoons cinnamon. Mix together and set aside (place into shaker like salt or recycled pumpkin spice container). Muffin Mix Ingredients: 2 cups gluten-free flour 1 teaspoon xanthan 1 cup packed brown sugar 1 teaspoon baking soda ½ teaspoon salt 1 teaspoon pumpkin spice 2 table spoons buttermilk powder 2 eggs beaten 1/3 cup vegetable oil ½ cup water Directions: Combine all dry ingredients into a mixing bowl, make a well in the middle and add the wet, stir with a mixing spoon softly until combined--don't stir just blend. Gently fold in bananas or pumpkin mixture with a knife until blended, then let rest for 7-10 minutes and fill foil cupcake papers and place on a cookie sheet (makes 13-15 muffins). Top with topping mixture and bake at 375F degrees for 10- 15 minutes or until done. Place on wire rack until cool.
  12. Hi guys! I love muffins with fresh fruit in them but I'm having trouble with the batter surrounding certain fruits not cooking. For instance I made bran flax muffins with blueberries, cranberries & diced mango. There were little pockets of raw dough surrounding the mango (but not the berries). For the next batch I tried freezing the mango before adding to the batter but that made it worse. I really want to make some peach muffins but I don't want to go through all that time, energy & money only to have to throw them out! Thanks much!!
  13. Mix in large bowl: 1 cup yellow corn meal 1 ¼ teaspoon salt 1 cup white rice flour 1/3 cup oil ¼ - ½ cup sugar 1 large egg 2 teaspoons xanthan gum 1 cup milk or water 2 tablespoons baking powder 1 more cup water Stir by hand until blended. Grease pans. Bake bread for 40 minutes, and muffins for 35 minutes. Makes one 8" x 8" baking pan; 6 large or 12 medium muffins; Bake at 350F.
  14. This recipe comes to us from Cams Mom in the Gluten-Free Forum. Just start with basic mix then add fruit of choice. Basic mix recipe and variations below: Basic Mix ½ cup brown rice flour ½ cup white rice flour ¼ cup Tapioca flour ¼ cup Potato starch flour ¼ cup Flax seed meal 2/3 cup Sugar 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon xanthan gum ¼ teaspoon salt 1/3 cup Shortening To this you need to add: 1 cup of something wet (sour cream, banana, yogurt, apple sauce) 2 eggs Variations: Banana Chocolate Chip Use 1 Cup mashed banana for the wet ingredient (plus 2T milk, soy or almond milk) add choc. chips. or nuts if desired Blueberry Use 1 cup of sour cream for the wet ingredient add blueberries sprinkle a little sugar on tip add a little vanilla to the wet ingredients on this one Apple Cinnamon with Crumble Topping Use 1 cup plain yogurt for the wet ingredient 1 apple cut into small chunks add in cinnamon with dry ingredients For crumble topping use: 1 tablespoon butter (or sub) brown sugar cinnamon almond meal a little gluten-free flour mix it together and sprinkle on each muffin The basic procedure for all muffins is mix dry ingredients then cut in shortening until texture of coarse meal. Add wet ingredients to dry and beat on med. with electric mixer for 3 minutes. Should be thick batter (not dough but thicker than cake batter). Mix in fruit by hand. Scoop into lined muffin tins generously (like fill them up for a good professional looking muffin!). I use an ice cream scoop to get uniform size and shape. Then bake at 350F for about 25 minutes (until a toothpick comes out clean).
  15. Hiya! I'm creating a bran muffin recipe and the first batch turned out pretty darn good. I'd like to try to give them a little more of a dark whole wheat/wheat bran flavor...any suggestions please? One bread recipe I found that said it had a whole-wheat taste had a little bit of cocoa powder in it. Does anyone know if that really gives more wheat-like flavor? I'd never have thought to do that and don't want to ruin a whole batch of muffins if it's not true! Here's my recipe: Berry Bran Muffins 350g whole grain flour mix (245g whole grains: 90g oat bran, 90g buckwheat, 40g sorghum, 25g almond meal + 105g starch: 50g potato, 40g tapioca, 15g cornstarch) 2 Tbsp flax seeds, finely ground 1/2 tsp baking soda 1/4 tsp baking powder 85g coconut palm sugar 1 tsp sea salt 2 extra large eggs 300 grams buttermilk 1/2 tsp apple cider vinegar 100 grams butter, melted 1/2 tsp orange zest 2 Tbsp molasses 3/4 cup blueberries 3/4 cup dried cranberries, rehydrated Thanks much!!
  16. Sift together and mix well: ¾ cup soy flour ½ teaspoon cinnamon ¾ cup potato starch ½ teaspoon ginger 1 teaspoon baking soda Beat in mixing bowl: ¼ cup sugar ¼ cup melted or soft margarine ½ cup molasses 1 well beaten egg Add sifted dry ingredients. Stir and add ¼ cup hot water. Then mix well. Pour into well-greased muffin tins. Bake 20 to 25 minutes at 350F. Makes light, old-fashioned ginger bread.
  17. This recipe originally appeared in the Autumn 2010 edition of Celiac.com's Journal of Gluten-Sensitivity. Ingredients: 1 cup brown rice flour ½ cup rice bran 1 ½ teaspoons baking powder 1 egg 2 tablespoons vegetable oil 1 tablespoon honey ¾ cup orange juice or water ½ cup blueberries Directions: Preheat oven to 400 degrees F. Combine flour, bran, baking powder in bowl. Stir to mix. Add rest of the ingredients. Mix well. Spoon into lightly oiled muffin cups. Bake 12 to 15 minutes, or until brown. Makes 9 muffins. One muffin = 151 calories, 3 g Protein, 21g Carbohydrates, 8g Fat, 194mg Sodium
  18. Dry Ingredients: 2 ½ cups gluten-free flour 1 teaspoon xanthan or guar gum 1 tablespoon baking powder 1 ½ teaspoons baking soda 1 teaspoon salt 2 teaspoons orange peel, fresh or dried ¼ cup brown sugar 2 eggs 1 cup walnuts, shelled Dry Ingredients: ¼ cup water or rice milk ¼ cup olive oil 1 - 15 ounce can apricot in juice (or unsweetened pineapple) 4 large carrots Directions: Blend dry ingredients and nuts. Puree carrots and apricots and juice in blender or food processor (with orange peel). In small bowl, beat the eggs slightly. Add dry ingredients to wet and mix by hand – do not over mix or muffins will be tough. Pour into muffin tin and bake at 400F for about 18 minutes.
  19. A delightful, healthy muffin that perfectly complements breakfast or tea time with just the right amount of spice. Ingredients: 1/3 cup granulated cane sugar 4 Tbs. butter or non-dairy alternative (I used Earth Balance Buttery Sticks) 2 eggs 3 Tbs. agave nectar or 4 Tbs. honey ½ cup apple butter, pumpkin butter or “natural” applesauce (e.g. no sugar added) 1 cup Jules Gluten Free All Purpose Flour ½ cup almond meal or brown rice flour 2 Tbs. flax seed meal (optional) 2 Tbs. mesquite flour or unsweetened cocoa ½ cup certified gluten-free oats (I've used Lara's Cream Hill Estates or Gluten-Free Oats) 2 tsp. gluten-free baking powder ½ tsp. baking soda ½ cup chai tea latte concentrate (I use Oregon Chai) or steep 3 chai tea bags in ½ cup very warm milk (dairy or non-dairy) then set aside to cool ½ cup raisins or diced apples (optional) Directions: Coat 15 muffin tins or 24 mini muffin tins with cooking oil or line with muffin papers. Preheat oven to 325 F convection or 350 static. Whip sugar and butter until light and fluffy. Add eggs and stir. Mix in agave nectar and apple butter 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 minutes for regular muffins. Yield: Approximately 15 muffins or 24 mini-muffins.
  20. This recipe comes to us from Dianne Steeper Preparation Time: 10 minutes Cooking Time: about 20 minutes Ingredients: 2 Eggs (or 1 egg and 2 egg whites) ¼ cup (½dL) Canola Oil ½ cup (~100g) Raw Honey ¼ cup (½dL) Unsweetened Applesauce 1 cup (~400g) Mashed, cooked pumpkin 1 ½ (210g) Brown Rice Flour ½ cup (70g) Soya Flour 1 teaspoon Baking powder 1 teaspoon Baking soda 1 teaspoon Cinnamon ½ teaspoon Allspice dash Salt ½ cup (~60g) Raisins (optional) ½ cup (~90g) Chopped nuts (I prefer pecans but walnuts also work well) Preheat oven to 350F (180C). Beat eggs well; add honey, oil and pumpkin. Add dry ingredients and mix well. Stir in raisins and nuts. Fill paper-lined or greased muffin cups 2/3 full. Bake at 350F (180C) degrees for 20 minutes. Rotate tins once to brown evenly.
  21. This recipe comes to us from Mary Guerriero. 1 cup brown rice flour ½ cup potato starch flour ½ cup tapioca flour 2 teaspoon xanthan gum 2 ½ teaspoon Baking powder 1/3 + 1 T. sugar ¾ teaspoon Salt ¼ cup applesauce 2 large eggs, lightly beaten ¼ cup canola oil ¾ cup nonfat milk ½ teaspoon Vanilla 1 ½ cups fresh or frozen Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in blueberries. Divide mixture into muffin tins and sprinkle with sugar. Bake at 400 degrees for 25 minutes. Makes 12 muffins.
  22. This recipe comes to us from A.J. McEvoy 1 ¼ Cups A.J.s Special Gluten-Free Baking mix (or your own favorite mix) ½ Cup Canned Pumpkin Puree 1 Large Egg ¼ Cup milk 2 teaspoon Pumpkin Pie Spice, more if you prefer (BE CAREFUL that it is made only of spices, as some anti-caking agents might contain grain products) ¼ Sugar 2 teaspoon Blackstrap or other dark molasses (be sure ingredients do not list caramel color, a possible danger) 2 teaspoon Honey 1 small handful of your favorite raisins Pre-heat oven to 375 degrees. Mix baking mix and spice together in a medium-size bowl; set aside. In another medium-size bowl, beat the egg; then add the milk; then add the sugar, molasses, and honey; then blend in the pumpkin. Slowly add in the baking mix/spice blend. This mix WILL be very stiff. It takes a strong hand to stir it. When evenly-blended, add raisins. Spoon into muffin pan. Bake for 20-25 minutes, depending on your oven. Makes 6 muffins.
  23. This recipe comes to us from Sue Shouldis. Directions: Put about 3 eggs in a bowl, whip them with a whisk, add a 15 oz. can of pumpkin and ½ cup of sugar. Blend it in, then add a 1 ½ cups of milk, blend until smooth. Add enough gluten-free flour mix (below) to form a loose but not thin batter (about 3 ½ to 4 cups) . Either spoon into muffin tins or pour entire mixture into an oblong sheet cake pan. Bake at 350F for 45 min. to 1 hour. It should be done when it springs back and is a bit brown on top. The muffins are very moist. Gluten-Free Flour Mix: 3 cups of rice flour (white or brown) 1 cup of sorghum, ½ cup tapioca, ½ cup potato flour, 5 teaspoons of baking soda, 3 teaspoons of xanthan gum, 3 teaspoons of soda, 5 teaspoons of salt, 5 tablespoons of sugar.
  24. This recipe comes to us from Mary Guerriero. 1 cup brown rice flour ½ cup potato starch flour ½ cup tapioca flour 2 teaspoon xanthan gum 2 ½ teaspoon Baking powder 1 teaspoon cinnamon ½ teaspoon nutmeg ¼ teaspoon cloves ½ teaspoon Salt 1/3 cup sugar + 1 T 2 eggs (lightly beaten) ¼ cup oil 2 jars (4 oz each) baby food strained carrots ½ cup orange juice ¾ - 1 cup raisins Line muffin tins with paper. Stir together dry ingredients. Make a well in center of mixture and add applesauce, eggs, oil, milk and vanilla. Stir together just until ingredients are moistened. Gently fold in raisins. Bake at 400 degrees for 25 minutes. Makes 12 muffins.
  25. 1-2/3 cups gluten free flour blend 1-1/3 cups granulated sugar 1 tablespoon gluten-free pumpkin pie spice ¾ teaspoon baking soda ¼ teaspoon salt 1 teaspoon xanthan gum 1-1/3 eggs, slightly beaten (beat 2 eggs in a measuring cup; throw away 1/3 of it) 2/3 cup canned pumpkin puree (not pumpkin pie filling) 1/3 cup vegetable oil 1/3 cup milk 1 large apple, peeled, cored, and chopped ¼ (about 1-1/3 cup) Preheat to 350F. Insert liners in 12 muffin cups. Combine flour, sugar, and next 4 ingredients in a large bowl. Fluff with a fork until well blended. In a smaller bowl, combine egg, pumpkin, oil, and milk. Add pumpkin mixture to flour mixture and mix with a fork just until uniformly moistened. Fold in apple and divide into muffin cups. Add streusel topping, below. Streusel Topping 1 tablespoon plus 1 teaspoon gluten free flour blend 2 tablespoons plus 2 teaspoon granulated sugar ¼ teaspoon ground cinnamon 2 ¾ teaspoon cold butter, cut into pieces Combine in small bowl or the bowl of a mini food processor. Cut in the butter using two knives in a crossing motion or pulse in mini processor until mixture resembles coarse crumbs. Sprinkle topping evenly over muffin batter. Bake in preheated oven for 25-30 minutes (test with a toothpick every 2 minutes starting at 23). Cool for 5 minutes in the pan, then turn out.
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