Saturday, August 22, 2009
I decided that I wanted to make cinnamon muffins today. My children love the taste of cinnamon so I figured it would be a winner. I scoured the net for a gluten free recipe and I found one. So I gathered all the ingredients, mixed it up and put it in the muffin pan. When the oven heated I popped it in. But...... 15 mins later I smelled something burning. It was the dough oozing over the sides. It had not risen at all and was one big blob of goo. So after it baked I took it out and cleaned up the pan. I decided to try again. I figured I could come up with something better on my own.
And I did!!! This is absolutely fabulous. The texture from the flour mixture is so close to gluten that no one would be able to tell. There is no funny taste either. (Hint: click on the mixture names in the recipe to be taken to the recipes for them)
I hope your family enjoys this as much as mine did. My daughter asked for me to put it in her lunch. Yes that is coming again......
Gluten Free / Dairy Free Cinnamon Muffins
Makes 12 muffins
In a mixing bowl, combine all ingredients together and set aside for use in the topping and cake.
1/2 cup brown sugar
1/4 cup gluten free flour mixture
1/3 cup spectrum shortening, room temperature
1 teaspoon cinnamon
Combine all ingredients in a small mixing bowl until a clumpy mixture forms. Set aside.
1 Cup Better Batter Mix
1/2 Cup Gluten Free Flour Mix
2 teaspoons baking powder
1/2 teaspoon salt
2 free range eggs
1/2 cup granulated sugar
1/2 cup oil
1/2 cup rice milk (or other non dairy milk)
1.5 teaspoons vanilla extract
1 teaspoon cinnamon
1. Preheat the oven to 375 degrees F.
2. In a standing mixer, place all the muffin ingredients into the bowl and mix for 2 - 3 minutes on medium speed.
3. Pour batter into greased muffin pan. Sprinkle the streusel topping onto batter.
4. Bake for 20-22 minutes. Remove from the oven and cool for about 5 minutes before serving.
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Tuesday, August 4, 2009
I have been baking and cooking like a mad woman. I will join my hubby tomorrow in Oregon and the kids will be left with grandma and grandpa who are gluten free and dairy free challenged. So I end up doing a weeks worth of work in a few days. I made pizzas, bread, waffles, and cookies... ah the cookies! I am loving the new Enjoy Life Cookies for Everyone. I thought I would tease you with some more.
Page 70 - Positively Pumpkin Cookies. These are very good and good for you. They contain pumpkin, rice bran and flax. Plus raisins if you please.
Then for the sweeter side of cookies.....
Page 59 - Oh So Delicious Sandwich Cookies. When they say to bake until the cookies are crisp you will need to do this or they crumble into bits. I put them back in the oven to get them like oreo's.
I highly recommend this cookbook. It is a must have for the allergy family.
To your health!