Sugar Crusted Tropical Muffins - Gluten Free

If you like coconut flour and make your own almond milk, these muffins will be very easy to make.

Normally, I use coconut flour in cookies or in making crepes.  But, I had the remains from making DIY almond milk and did not want to freeze it.

The best way to describe these muffins is to say; they are lower-carb tender coconut muffins. 

The muffins can be made larger with baking time taking longer.  No butter or spread is needed. They are best at room temperature.

Maybe a better name would have been Sugar Crusted Pineapple Coconut Muffins

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Sugar Crusted Tropical Muffins - Gluten Free

 

Ingredients

Dry Mix

3 tbsp coconut flour

1 tbsp tapioca flour/starch

3/4 tsp baking soda

1/4 tsp cream of tartar

 

Wet ingredients and Fats

2 tbsp Sugar, granulated

1/4 cup granulated Stevia (used Stevia in the Raw)

2 Tbsp coconut oil

2 tbsp butter

1 tsp orange or pineapple extract

2 eggs

1/3 cup almond meal (left-over from DIY almond milk) should be moist

Add In

1/4 cup shredded coconut, unsweetened, ground

1/3 cup cooked, unsweetened pineapple, drained, finely diced

Topping

1 Tbsp Turbinado sugar

Procedure

Whisk together Dry Mix; set aside.

Preheat oven to 350 ° F. and line 10 cups of a 12- cup muffin pan with paper liners.

 

Finely dice the pineapple, set aside. Pulse the coconut until finely ground.  It will take on a creamy look.

Pulse the almond meal again in a small food processor, set aside

 

 

Beat butter and coconut oil with the sweeteners until fluffy, scrape down the bowl and beaters.  Beat in the eggs until fluffy, scraping down bowl.  Beat in the flavoring

 

 

Beat in the almond meal until fluffy, scrape down the beaters and bowl.

Beat in the Dry Mix until fluffy, scrape down the beaters and bowl.

Beat in the coconut until fluffy, scrape down the beaters and bowl.

Beat in the pineapple and repeat scraping down.

 

 

 

Gently scrape down the bowl and beaters and gently fold the batter with a spatula to incorporate any pineapple that was attached to beaters.

 

Gently spoon batter into the prepared muffin tin.  Do not push down on the batter.  Use a toothpick to gently swirl the batter to make it more even.  It does not need smoothing as that will happen when baking.

 

 

Sprinkle  the Turbinado sugar over the muffin tops, dividing it evenly.

 

Bake for 17-20 minutes, middle of oven or until the tops spring back when lightly touched and the tops begin to lightly brown.

Remove from oven and allow cooling.

 

unfortunately, the camera battery was depleted when they came out the oven…..

 Servings: 10

Nutrition (per muffin as prepared): 119 calories, 8.8g total fat, 1.7g monounsaturated fat, <1g polyunsaturated fat, 0g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, <1g alpha linolenic acid, 5.8g saturated fat, 48.4mg cholesterol, 42.3mg sodium, 38.6mg calcium, 48.8mg potassium, 6.2mcg folate, 65.9mg phosphorus, 0mcg lycopene, 3.3mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, <1mg vitamin c, 3.5IU vitamin d, <1mg zinc, 8g carbohydrates, 1.5g fiber, 6.5g net carbohydrates, 4.8g sugar, <1g fructose, <1g galactose, <1g glucose, <1g lactose, <1g maltose, <1g sucrose, <1mg stigmasterol, 2.2g protein.

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The muffins may be stored covered on the kitchen counter in a cool dry (not humid) kitchen for up to at least 2 days.  A warm and humid area will cause mold to grow.  The coconut flavor becomes more pronounced after the first 24 hours.

These are tender muffins, but the texture of the coconut is slightly noticed.  They are not chewy.

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© 2013 http://retiredwithnoregrets.blogspot.com/

DIY Breakfast Bacon and Egg Biscuit Cups - Gluten-Free

 

Today is St. Patrick’s Day and I started out with a little green! Spinach, that is…

These biscuit cups use a DIY biscuit bottom with your choice of ingredients plus egg.

Gluten-free dough works a bit different from the gluten-filled kind.  One must beat it, to get it smooth and pliable.  I find that a wooden spoon works well for biscuits.

This is not a meal I would eat everyday, because it is high-fat and calorie for the amount of food.  The ingredients that make up the filling can be changed a bit to lower the sodium, fat and calories, by omitting or reducing the pepperoni, adding more spinach or peppers.  This was a quick fix, so I didn’t put much thought on calories when making it.

The muffin pan used is deeper than the normal one.  It is about double the size of a normal one.¹

Breakfast Bacon and Egg Biscuit Cups - DIY - Gluten-Free

 

 

This biscuit has spinach, sweet peppers, bacon, pepperoni and egg, topped with a small amount of cheese.

 

Ingredients

 

Add Ins

3 oz. pepperoni slices, chopped

2 slices bacon, chopped

6 tbsp liquid egg substitute

1/2 sweet red peppers, coarsely chopped

1/2 cup spinach, raw, roughly chopped

 

Garnish

1/2 oz. Shredded Mexican Style cheese (Kraft)

 

Biscuits

 

Dry Ingredients

1 cup whole grain flour blend (KAF)

1/2 cup Pamela's Artisan Flour Blend

2 tbsp arrowroot flour

1/2 tsp ginger powder

1 1/2 tsp baking powder

 

Liquids and fats

1/2 cup unsweetened plain almond milk (or water or milk of choice)

4 tbsp shortening (Palm)

1/2 cup water (as needed)

 

Procedure

 

1. Heat oven to 375°F. Grease a deep 6-cup non-stick muffin tin with shortening.

 

2. Prepare all of your Add-Ins and measure out the cheese. Cook your bacon, if you haven’t already done so, lay on paper towel to remove extra fat.

 

3. Whisk the Dry Ingredients in a medium sized mixing bowl, whisk in the shortening using a wire whisk until crumbly and mixed.

 

4. Stir in the almond milk, continue stirring adding as much of the water as needed. Continue ‘beating’ the dough in circular motions with the wooden spoon until it is pulled together and smooth.  You may need to use a spatula to scrape it together to continue ‘beating’ it to get it smooth. This takes about 5 minutes of mixing and ‘beating’.

 

 

 

 

5. Divide the dough into 6 even sized portions.  Gently spread it out and flatten into an oval shape to fit the muffin tin and rise up the sides.

 

 

 

6. Place one portion of dough in each cup, pressing it into the bottom and up the sides.

 

7. Divide the pepperoni among the cups, then half of the bacon among the cups, then peppers, then spinach, then remainder of bacon, then the egg.   Top the center with the cheese.

 

 

 

 

8. Bake about 25 minutes until puffed and sides of biscuits is golden brown.

 

 

 

 

9. Remove from oven, place on serving plate and allow cooling at least 3 minutes, as it is very hot in the centers.

 

 

 

 

Yield: 6 Biscuits

 

Nutrition (as prepared per biscuit): 301 calories, 17.5g total fat, 6.3g monounsaturated fat, 2g polyunsaturated fat, <1g trans fatty acids, <1g trans-monoenoic fatty acids, <1g trans-polyenoic fatty acids, <1g linoleic acid, 6.8g saturated fat, 19.5mg cholesterol, 526.7mg sodium, 171.2mg calcium, 230.1mg potassium, 13.8mcg folate, 204mg phosphorus, 58.4mg phytosterols, 0mcg lycopene, 6.9mcg selenium, <1mg thiamin, <1mcg vitamin b12, <1mg vitamin b6, 16.5mg vitamin c, 1.3IU vitamin d, 28.2g carbohydrates, 2.6g fiber, 25.6g net carbohydrates, 1.5g sugar, 8.7g protein.

 

 

¹Difference between regular muffin tin and larger deeper one

 

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© 2013 http://retiredwithnoregrets.blogspot.com/

Fresh Fig Oatmeal Muffins - Gluten-Free Option

It was finally time to use the remaining fresh figs before they decided to grow grey hairs and maybe decide to get an AARP card! 

I mentioned making Fig muffins during the Fig Cornmeal Cake’s post, but wasn’t really sure what other ingredients would be in them.

I looked at a few online, but didn’t see one that I really liked.  I decided to use the usual whole-grain mix, some Earth Balance Buttery Spread, cinnamon, orange juice for more flavor and reduce the sugar.  I sat down, wrote up the recipe, looked at the nutrients and decided to reduce the fat by using some of the part-skim Ricotta.

I had mixed up the Dry Ingredients at least two days before I finally got around to making the muffins.  At the last minute, I thought the batter was a bit thin, so I added the oat meal to thicken it up a bit.   That was a great choice!

The oat flour was ground in the food processor several times, sifted and the remaining bran, sent thru the coffee grinder, so all of the fiber of the oatmeal is included.  I estimate that was 1/3 cup old fashioned oatmeal, ground to flour.

I had intended to use coconut oil in another recipe a few days ago, but decided not to use it.  Since it had been warmed, I did not want to put it back in the jar with the other oil.  So I added it in just to use it.  It does not add any particular flavor as it is such a small amount.

There is nothing like a nice muffin for a snack or even breakfast.  The Turbinado sugar adds a bit of crunch and the oatmeal adds a little chewiness because I used old-fashioned oats.  Feel free to use minute oats(not instant).

There is a nice aroma coming from the oven as the muffins bake…




Fresh Fig Oatmeal Muffins - Gluten-Free


Dry ingredients
3/4 cup King Arthur Gluten-free Whole Grain Flour Blend
1/4 cup oat flour (ground from old fashioned oatmeal)
2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp non-aluminum baking powder
1/2 tsp baking soda
1 pinch cream of tartar
1 tbsp dried milk powder(good quality milk powder, suitable for baking bread)
1/2 tsp xanthan gum
1/2 tsp vanilla powder
1 cup old-fashioned oatmeal


Wet Ingredients
1/4 cup part-skim Ricotta cheese
2 large eggs
1/2 cup Splenda brown Sugar Blend for Baking (or 1 cup granulated sugar)
1 tbsp coconut oil, softened
3 tbsp buttery spread, at room temperature
1/3 cup orange juice


Add ins
7 fresh black figs, chopped


Topping
1 Tbsp Turbinado Sugar

Procedures

• Line a 12-cup muffin pan with non-stick paper liners. If you do not have non-stick liners, either spray the muffin pan and omit the liners or spray the liners.

• Whisk the dry ingredients except oatmeal. Stir in the oatmeal after the other dry ingredients are mixed. Set aside.

• Chop the figs into about raisin-sized pieces.

• Turn the oven to 350F degrees as you begin to mix your muffins.   
• Beat all Wet Ingredients until creamy, except orange juice. Lightly stir in the chopped figs.

• Fold in the Dry ingredients, adding the orange juice, gradually. Mix until just combined. Do not over mix.

• Divide batter evenly among the muffin cups. Sprinkle Turbinado sugar over the muffins

• Bake 25 to 30 minutes in the pre-heated oven, or until browned and springs back when pressed lightly.
• Remove from oven, remove from muffin tin to a wire rack to finish cooling.
• Serve warm.

• Store any left-overs in refrigerator.   Microwave 10 seconds to re-heat.

Yield: 12 muffins

Nutrition Facts – calculated using Living Cookbook
Nutrition (per muffins): 141 calories, 1.9g monounsaturated fat, 1g polyunsaturated fat, 2.2g saturated fat, 5.7g total fat, 36.9mg cholesterol, 20.2g carbohydrates, 2.6g fiber, 17.5g net carbohydrates, 6.9g sugar, <1g fructose, <1g galactose, <1g glucose, <1g sucrose, <1g maltose, 118.8mg sodium, 145.3mg potassium, 3.6g protein, 52.4mg calcium, <1mg iron, 117.7IU vitamin a, <1mcg vitamin b12, <1mg vitamin b6, 2.9IU vitamin d, 1.9mcg vitamin k, <1mg zinc, <1mg thiamin, 6.6mcg selenium.
Recipe Type
Breakfast, Brunch, Muffins

Who doesn’t love blueberries?

I love blueberries and cannot get enough of them!
A couple of weeks ago I made a blueberry coconut coffeecake. I only got one small piece, so I made a smaller one for myself and didn’t share any of it!  I dropped the first one off at one of my Sister's house and left because she had people coming over for a class.  I didn't hear anything, so I assumed no one liked it.  I thought maybe they just tossed it in the garbage.

Well, today  I dropped over to take a little food because one of our sisters was affected by the recent Minneapolis tornado. She was spending nights there because she does not yet have electricity.
So my Sister (who got the coffee cake) goes "that coffee cake was really good, whoever didn't get here early missed it".  "That was really good".   Well, that made my day.

I am intrigued by recipes that are really old and made from scratch. The inspiration for this recipe came from a Native American blog: http://nativefood.blogspot.com/ ; post Cooking with Blueberries

Recipes that call for whole wheat or white flour are the easiest to convert. When flours like rye, semolina or graham are used, there is no real substitution.

Recipes for Blueberry Bannock, a fried biscuit, can be found in many American Indian cookbooks.
This modified gluten-free version is changed to baked and reduce fats.

Date sugar is reputed to be a lower glycemic sweetener.  It is  an unprocessed sugar made from dehydrated dates that are ground into small bits to be used as a sweetener.

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Baked Blueberry Bannock (Indian Biscuits) – Gluten Free

Ingredients
7/8 cups gluten-free All-purpose Whole Grain Flour Blend - Self Rising* (make your own or King Arthur flour has a whole Grain gluten free blend, which will need gum and leavening – I have not tried it)
1/2 tsp vanilla powder
3 tbsp date sugar (or maple sugar)
1/2 tsp fresh lemon juice
1/2 tsp lemon zest
3 tbsp shortening
3/8 cup fresh blueberries
1 egg

Procedures
Mix all the dry ingredients including sugar.

Cut in the shortening and set aside.

Crush the blueberries to get about 1/4 cup juice.

Beat in the eggs until foamy.

Stir in the lemon juice and lemon zest.

Stir in the dry ingredients and stir just to mix.

 Divide batter evenly into a lightly greased 6 portion doughnut or muffin pan. I decided to pop a blueberry on top.

6. Bake 10 to 15 minutes until lightly browned on top and springs back when lightly pressed. The toothpick test can also be used.

7. After removing from oven, allow to cool about 5 minutes. Use a spatula to circle around the sides of the muffins to easily remove them. Feel free to use cupcake liners. This recipe does not have a lot of fat, so it sticks a little bit.

The pan cleans up very easily. It has an anodized finish, but does require a bit of shortening.

Serve immediately.

Servings: 6
Yield: 6

Nutrition Facts
Nutrition (per serving): 152 calories, 7.8g total fat, 2.9g monounsaturated fat, 1.2g polyunsaturated fat, 0g trans fatty acids, 3.3g saturated fat, 35.4mg cholesterol, 81.8mg sodium, 87.5mg potassium, 18.9g carbohydrates, 1.5g fiber, 17.4g net carbohydrates, <1g starch, 4.8g sugar, 2.9g protein, <1mg iron.

These had a soft whole wheat texture. This was my first try at making these. They will definitely be made again.

The Blog source of the original recipe has numerous great recipes. I do ask that if you use or repost any of them, please give credit to the original Blog.

Any rice-based gluten free blend will work. Add in either almond meal or a bit of bran. A purchased almond blend would also work great with this recipe.

*My whole grain mix includes the ‘the Ancient Grains’, plus potato starch. To use your favorite non-self-rising blend, add 1 tsp baking powder plus 1/2 tsp baking soda and 1/2 tsp gum, if not included in the blend.

Banana Bran Muffins for Breakfast - Gluten Free

Today was a much cooler day than yesterday, so I decided to bake muffins for breakfast. This time I converted a muffin from Eatingwell.com: Banana Bran Muffins.
I am always experimenting with different flours and sweeteners. A crunch topped muffin is one of the best foods to have with that morning cup. I decided to use half sugar and half Stevia in the Raw. Stevia seems to work better than Splenda for baking (in my opinion). By saving some calories from sugar, I could still have the Turbinado sugar sprinkled on top with the sliced almonds.
Well, I had one for breakfast, one for lunch and one for dinner! Or should I say, in addition to the meals. The extra crunch did it.
If you can have wheat, make the original, it has some good ingredients. The nutritional info listed on the website is not correct and I posted a comment about it.
So here is my gluten free version

Banana-Bran Muffins

1/2 cup Egg Beaters egg substitute
1/3 cup packed light brown sugar
1/3 cup Stevia in the raw
1 cup mashed ripe bananas, (2 medium)
1 cup buttermilk
1/8 cup unsweetened apple sauce
1/2 cup unprocessed rice bran
3 tbsp grape seed oil
1/2 tsp vanilla powder
3/4 cup oat flour
1/4 cup amaranth flour
3/4 cup Quinoa Flour
1/2 tsp xanthan gum
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1/3 cup chopped sliced almonds
2 tbsp Sliced almonds for topping
2 tbsp Turbinado or Demerara sugar, for topping

Preheat oven to 350°F. Coat 12 muffin cups with cooking spray or use muffin papers.
Since I used frozen bananas, sliced and chopped them,  added 1/2 tsp lemon juice to remove brown oxidation.  Set aside

Whisk flours, baking powder, baking soda, cinnamon, vanilla powder and salt together. Set aside
Whisk egg and sweeteners in a large bowl until smooth. Whisk in bananas, applesauce, buttermilk and oil.
Whisk in the rice bran and nuts.

Whisk in the flour mix and stir just until mixed

Scoop the batter into the prepared muffin cups (they’ll be quite full).

Sprinkle with nuts, then Turbinado sugar.

Bake the muffins until the tops are golden brown and spring back when touched lightly, 25 to 28 minutes. Amaranth and Quinoa flours are brownish, so make sure they are browned.

Let cool in the pan for 5 minutes. Turn out onto a serving plate and allow finishing cooling.


Servings: 12
Yield: 1 dozen muffins

Nutrition Facts
Serving size: 1/12 of a recipe
Nutrition information calculated from recipe ingredients.

Amount per Serving
Calories 193.19
Total Fat 7.95g
Saturated Fat 0.84g
Cholesterol 0.92mg
Sodium 194.03mg

Potassium 242.34mg

Total Carbohydrates 27.32g
Fiber 4.06g
Sugar 11.57g
Protein 5.67g