Well- today’s adventure was another in my efforts to learn to bake gluten free- I love muffins– and these are so cool because they are packed with veggies, and a little fruit. Some things I am learning, they don’t quite smell the same as wheat coming out of the oven- not bad, just not the same… and even a tiny bit of buckwheat (for flavor and nutrition) makes the whole batter go very dark. It’s ok, just different. Now for the first taste-test (me)…drum roll……
Ohhhhhhh- the streusel topping makes for a crispy, sweet feel to the bite. The flavor and ……… sorry, your the recipe will have to wait till I have another one.
O.K. I’m back-
First I made myself a small batch of All purpose GF mix, I made it small, because I’m still experimenting, but I like this one. (I am really enjoying learning about flours and the nutrition and properties of them, but I’m just a beginner, so I’m not going to say anything here.)
1 Cup rice flour ( I made a blend of 3/4 superfine sweet rice, and 1/4 superfine brown rice, but I wouldn’t be able to do the brown rice for white cookies.)
1Cup Sorgum flour ( less 2 Tbl- replaced with 2 Tbl buckwheat)
1Cup Tapioca flour
1Cup Almond flour
whisk together thoroughly.
Now- preheat oven to 350* and prepare muffin pan(s) (makes 24 muffins)
2-1/4 Cup GF all purpose flour mix (if your own mix contains xanthan gum or guar gum, don’t add the additional 1 teaspoon gum to the recipe)
1 teaspoon xanthan gum (OR guar gum)
1 to 1-1/2 teaspoons cinnamon (depending on taste- my family likes it mild)
2 teasoopns baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3/4 Cup rolled oats
1/2 Cup chopped pecans
1-1/4 Cups sugar
about 2 Cups grated carrots
about 1/2 C shredded zucchini (1 small one)
8 oz crushed pineapple – lightly drained (I had used a little on a pizza, so I added 1 tablespoon of apple juice.)
3 large eggs
7/8 Cup canola oil
1-1/2 teaspoons vanilla
(the recipe calls for raisins, but my kids can’t stand them, so I left them out- if you like them, add 3’4 cup golden raisins)
1/4 Cup sugar
1/4 Cup rolled oats
1/4 cup GF flour mix
about 2 Tablespoons margarine (or butter if you are not worried about dairy)
cut and smash together with a fork till thoroughly blended
in a medium to large mixing bowl, combine all the dry ingredients, whisk or use a fork to combine thoroughly.
In a separate bowl, combine all the wet ingredients mix till all the sugar is dissolved. Add the wet ingredients to the dry ingredients… mix well.
fill muffin cups about 3/4 full (I use a 3/4 cup measuring cup as a ladle, it helps a lot) Crumble about 3/4 teaspoon of the streusel over the top of each cup. Bake in preheated oven for about 25-30 minutes, or until a toothpick inserted in the center comes out clean.
And review are coming in– Hubby says ‘WOW- they taste like the old-fashioned cinnamon bread from when I was younger”. now that is sweet success. (happy sigh)
(Adapted from the Gluten-Free/Dairy free Morning Glory Muffin recipe on About.com)