Marvelous Muffins

I’ve been in the mood for muffins lately…. and so I’ve kinda been baking up a storm! I wasn’t sure what I would get, as I’ve had to make a few substitutions, but I think that using almond milk instead of cows milk actually makes them better! They are all so moist and fluffy and just plain GOOD!! I’ll be trying some others soon too, but here are a few to get ya started! I’ve cut them all down to make 6 (since there’s just the 2 of us and gluten free doesn’t “age” well!) but you could easily double the recipe to make a full batch! Here’s the run down… Cinnamon Streusel Orange Muffins, Glazed Lemon Poppyseed Muffins and Chocolate Chip Banana Walnut Muffins. These are all so tasty that its hard to choose which one to make in the morning! Which is probably why I just keep making muffins! And I don’t usually use the muffin cup paper liners, but since these muffins are SO moist, I didn’t want to take the chance of them sticking. I’ll leave that up to you though! I’ll be posting more soon but in the meantime, give these a try! Enjoy! 🙂

Cinnamon Streusel Orange Muffins (Printable Version)

Muffins

1 cup GF flour + ½ tsp Xgum

1/4 cup + 2 Tbsp white sugar

1 teaspoons baking powder

1/4 teaspoon salt

2 ½ Tbsp vegetable oil

1/4 cup orange juice

1/4 cup buttermilk

1/2 teaspoon vanilla extract

1 egg

Filling

1 1/2 tablespoons brown sugar

3/4 teaspoons ground cinnamon

Topping

2 Tbsp GF flour

2 Tbsp white sugar

3/4 teaspoons ground cinnamon

1 tablespoon softened butter

Preheat the oven to 350 degrees F. Grease a 6 cup muffin tin, or line with paper liners. In a medium bowl, stir together flour, white sugar, baking powder and salt. In a separate bowl, whisk together the vegetable oil, orange juice, buttermilk, vanilla, and eggs. Pour the wet ingredients into the dry, and mix until just blended. Some lumps are okay.

Fill the prepared muffin cups halfway with the batter. Combine the brown sugar, and

cinnamon; sprinkle about 1/2 teaspoon of the mixture onto each half-full muffin cup. Spoon batter over the cinnamon mixture so that the muffin cups are 2/3 full.

In a small bowl, mix together the remaining flour, white sugar, cinnamon, and the butter to make a crumbly mixture. Sprinkle this generously over the tops of the muffin batter.

Bake for 20 to 22 minutes in the preheated oven, until a toothpick inserted into the crown of a muffin, comes out clean. Cool in the pan, over a wire rack.

Glazed Lemon Poppy Seed Muffins (Printable Version)

1 cup GF flour + ½ tsp X-gum
1/2 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 cup “buttermilk” (almond milk + lemon juice)
1 Tbsp fresh lemon juice
1/2 cup granulated sugar
1/4 cup unsalted butter, softened
1/2 Tbsp grated lemon zest
1 large egg
1 tsp poppy seeds

 Glaze:

1/2 teaspoon melted butter
powdered sugar
2 tsp lemon juice

Preheat oven to 350°F.  Line 6 muffin tins with paper liners.

Whisk flour, baking powder, salt, and baking soda in medium bowl. Whisk buttermilk and lemon juice in small bowl to blend. Beat sugar, butter, and lemon zest in large bowl. Add egg, beating until mixture is light and fluffy. Alternately beat in dry ingredients and buttermilk mixture. Mix just until blended. Stir in poppy seeds. Spoon batter into prepared muffin cups.

Bake muffins until toothpick inserted into center comes out clean, 20 – 22 minutes. Cool in pans 5 minutes. Remove muffins from pans and cool on rack.

Mix together melted butter, lemon juice and enough powdered sugar to make a glaze.  Drizzle or pipe glaze over tops of warm muffins.

Makes 6 muffins

Chocolate Chip Banana Walnut Muffins (Printable Version)

Ingredients
1 cup GF flour + ½ tsp Xgum
1/3 cup sugar
1/2 tsp baking powder
1/4 tsp salt
2 bananas
1/4 cup almond milk
1 egg
1/2 tsp vanilla
1/3 cup each of walnuts  & choc chips

Directions
Combine the flour, sugar, baking powder and salt. Smash the bananas with your fork so that it mostly mashed but with some small chunks of bananas.

Combine the egg, vanilla, and milk, add the banana mixture. Combine the dry and wet ingredients then stir in the chocolate chips and walnuts.

Pour into 6 muffin tins with liners. Bake at 350 degrees F for 30 to 40 minutes.

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