Moist Versatile Muffins

Moist Versatile Muffins  Sent to us by our Gluten Free Friend, Sheila Gosney

 

1 3/4 cups Mama's Almond or Coconut Blend Flour

3/4 cup sugar

1 tsp. baking powder

1 1/2 tsp. baking soda

1/2 tsp. salt

2 eggs

1 cup of yogurt (your choice of flavor) (For dairy free use coconut yogurt or soy yogurt)

6 Tbsp. butter or dairy free margarine, melted

1/3 cup fruit juice (your choice)

(If yogurt and juice are same flavor, it will intensify the flavor of the

muffin)    

Preheat oven to 350°.  Place muffin papers into muffin pan. 

In a mixing bowl combine flour, sugar, baking powder, baking soda and salt. With mixer running on low speed,  add eggs and yogurt and mix until well combined.  Add butter and fruit juice, until well blended.

Fill muffin cups 3/4 way full.  Lightly sprinkle the tops with sugar.  

Bake for 17-20 minutes or until toothpick inserted in center comes out clean.   

Makes 12 muffins.  

GFM NOTE:  Add 1 cup of your favorite dried fruit or nuts for added flavor and texture.  Make it festive by using orange juice as your juice of choice and add 1 cup of dried cranberries.  

On Gluten Free Mama's Facebook page we requested that you, our gluten free friends send us your favorite holiday recipes using Gluten Free Mama's flour blends and mixes.  Although this technically isn't a holiday recipe, our friend Sheila Gosney sent us this great recipe for a super moist muffin.  Sheila is new at gluten free eating, however, she is knowledgeable of GF cooking due to her  mom having Celiac Disease. Sheila has been tinkering around with recipes for a few weeks and just got her bag of Gluten Free Mama Almond flour.  Sheila says that she is so impressed! No grit, good taste!  

Thank you Sheila for sharing your recipe.  You will see your complimentary bag of Mama's Sugar Cookie Mix arrive soon.  If you have a favorite holiday gluten free recipe using Gluten Free Mama's flour blends or mixes, please send us the recipe along with a picture and a short paragraph about yourself.  We will post the recipe on our blog to share with all of our gluten free friends and you will receive a free bag of Mama's Cookie Mix.  

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Pumpkin Brownies (Egg Free)

Gluten Free Pumpkin Brownies  (Egg Free)

Ingredients

1 cup semi-sweet chocolate chips

¾ cup butter or dairy free margarine

1 cup pumpkin puree

1 cup sugar

¼ cup brown sugar

2 tsp. vanilla

¾ cup Mama’s Almond or Coconut Blend Flour

¼ tsp. salt

½ tsp. baking power

1 tsp. cinnamon

1 tsp. xanthan gum

Cream Cheese Frosting

8 oz cream cheese

2 cups powdered sugar

1 tsp. vanilla

1-3 Tbsp. milk (dairy, rice, nut, soy)

Directions

Preheat oven to 350°.  Lightly grease and flour 8x8 inch cake pan. 

Using a double boiler, slowly melt chocolate chips and butter. 

Meanwhile, in a small bowl combine flour, salt, baking powder, cinnamon and xanthan gum.

In large bowl, combine pumpkin puree, sugars and vanilla.  Mix well.  Pour melted chocolate mixture into bowl.  Mix well.  Slowly add flour mixture until combined.  Mix well.

Spread batter into pan.  Bake for 40-45 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Remove brownies from pan by placing a plate over the top of pan and flipping the pan upside down.  Then place a serving plate on the top of the brownies and flip again to have brownies right side up.

In a mixing bowl, beat the cream cheese, powdered sugar and vanilla until combined.  Add 1 tablespoon of milk at a time until frosting reaches a spreadable and creamy consistency.   Spread frosting generously over top of brownies.  Cut into squares and serve.  

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Ultimate Chocolate Chip Cookies (Egg Free and Gluten Free)

These cookies are absolutely amazing!  These healthy cookies are filled with omega 3's and fiber and egg free and gluten free too!  The texture of the nuts and seeds is amazing.  For those looking for a guilt free cookie that tastes amazing, this is the cookie for you.  Enjoy more than one! 

Ultimate Chocolate Chip Cookies (Egg Free)

Ingredients

1 ¾ cups Mama’s Almond or CoconutBlend Flour

¾ cup gluten free oatmeal

½  cup ground flax seed

¼ cup flax seeds

1 cup walnuts

1 tsp. xanthan gum

1 tsp. baking soda

1 tsp. salt

1 cup butter or dairy free margarine

¾ cup sugar

½ cup brown sugar

½ cup applesauce

2 tsp. vanilla

1 ½ -2 cups chocolate chips

Directions   Preheat oven to 350°.

In a medium bowl, combine flour, oatmeal, ground flax, flax seeds, walnuts, xanthan gum, baking soda and salt.  Set aside.

In a mixing bowl, cream butter with sugars.  Add applesauce and vanilla.  Mix well.  Scrape down sides of bowl.  Slowly add flour mixture until all ingredients are mixed in.  Add chocolate chips and mix on low until combined. 

Using a 1 inch cookie scoop place dough 2 inches apart on baking sheet.  Bake for 12-14 minutes.  Leave on baking sheet for one minute before transferring to cooling rack. 

Note:  For soft cookies remove from oven at 11-12 minutes.  Carefully transfer to cooling rack immediately.