Lynn's Recipe Adventures » muffins http://lynnskitchenadventures.com/lra family favorites free of wheat, nuts, and peanuts Mon, 06 Feb 2012 21:28:18 +0000 en hourly 1 http://wordpress.org/?v=3.1.3 Gluten Free Chocolate Chip Muffins http://lynnskitchenadventures.com/lra/gluten-free-chocolate-chip-muffins/ http://lynnskitchenadventures.com/lra/gluten-free-chocolate-chip-muffins/#comments Wed, 24 Aug 2011 01:19:14 +0000 Lynn http://lynnskitchenadventures.com/lra/?p=934 Gluten Free Chocolate Chip Muffins are a new favorite at our house, but do you remember these muffins from a few months ago? Well, I was determined not to give up on these muffins. My family loved Martha Stewart’s Chocolate Chip Muffins before we went gluten free. And they were one of those recipes that [...]]]>

Gluten Free Chocolate Chip Muffins are a new favorite at our house, but do you remember these muffins from a few months ago?

Well, I was determined not to give up on these muffins. My family loved Martha Stewart’s Chocolate Chip Muffins before we went gluten free. And they were one of those recipes that I knew I really wanted to adapt to be gluten free, but this was not an easy task.

I think I made these at least six times. The first few batches we okay, but not great. Then just when I thought I might have them right, they started collapsing in the middle and I had to start tweaking again.

And after quite a bit of trying I finally have them right. These are a gluten free muffin my kids love!

The biggest change I made was using buttermilk as the liquid and adding a little baking soda. I think the buttermilk really helped with the texture of these. Buttermilk may just be one of my secret weapons in gluten free baking. In some recipes it makes all the difference.

Now, these are a sweet muffin. They could actually be used more like a dessert or even a cupcake if frosted, but however you serve them I think you will enjoy them.

 

Gluten Free Chocolate Chip Muffins

  • 1 cup rice flour
  • ½ cup sweet rice flour
  • ¼ cup cornstarch
  • ¾ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup butter, softened at room temperature
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • ½ cup buttermilk
  • 1 cup chocolate chips
  1. Preheat oven to 375.
  2. Line a muffin tin with paper liners. This makes 18 muffins.
  3. In a bowl whisk together rice flours, cornstarch, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl cream butter and sugar until light and fluffy. This takes 3-4 minutes.
  5. Add eggs one at a time. Scraping down the sides of the bowl as needed.
  6. Add vanilla.
  7. Add ½ of the flour mixture. Beat until combined.
  8. Add buttermilk and mix until combined.
  9. Add remaining flour just until combined
  10. Stir in chocolate chips.
  11. Spoon batter into muffin cups and bake 18-20 minutes or until muffins test done with a toothpick.

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Lynn


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]]> http://lynnskitchenadventures.com/lra/gluten-free-chocolate-chip-muffins/feed/ 9 Gluten Free Blueberry Orange Muffins http://lynnskitchenadventures.com/lra/gluten-free-blueberry-orange-muffins/ http://lynnskitchenadventures.com/lra/gluten-free-blueberry-orange-muffins/#comments Tue, 26 Jul 2011 13:49:31 +0000 Lynn http://lynnskitchenadventures.com/lra/?p=906 I mentioned a few weeks ago that The Cake Mix Doctor Bakes Gluten-Free has changed the way my girls feel about gluten free baking. They actually enjoy gluten free baking now thanks to the book and a few gluten free cake mixes. When I bought the book a few months ago, my girls went through [...]]]>

I mentioned a few weeks ago that The Cake Mix Doctor Bakes Gluten-Free has changed the way my girls feel about gluten free baking. They actually enjoy gluten free baking now thanks to the book and a few gluten free cake mixes.

When I bought the book a few months ago, my girls went through it and marked several recipes that they wanted to try. It was a wide range of recipes because they have very different likes and dislikes. They also had to rule out a few that contained nuts or peanut butter.

The first recipe they decided to try was the blueberry muffins. I thought it looked like a very easy recipe and would be a great place to start.

I decided to just turn the kitchen over to them. I was not going to help them at all. I made them do all the work and this was the first time I had done that with gluten free baking.

And I have to admit it was not easy, but I am glad I did it. The muffins turned out great and they loved the fact that they made muffins the whole family could enjoy.

And we did enjoy them. These blueberry muffins did not last long in our house. They really were good.

I will say though that the batter on these looked a bit strange when my girls were making them. It kind of curdled and just did not look like a normal muffin batter. In fact, I walked by when they were mixing them and thought they would never turn out right, but they did.

The texture and taste was very good, so I am guessing it was the acid in the orange juice that reacted with something that changed the texture. However, I also think that the acid in the orange juice also made these so moist and tender.

 

Gluten Free Blueberry Orange Muffins

  • 1- 15ounce yellow gluten free cake mix ( I used general mills)
  • ¼ cup sugar
  • ¾ cup orange juice
  • ½ cup butter, melted
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 ½ cups fresh or frozen blueberries

Glaze

  • 1 cup powdered sugar
  • 2 tablespoons orange juice

For the muffins:

  1. Preheat the oven to 350 degrees. Line a muffin tin with 18 paper muffin/cupcake liners and set aside.
  2. Measure out 1 tablespoons of the cake mix and set aside. Place the remaining cake mix and the sugar, ¾ cup orange juice, melted butter, eggs, and vanilla in a large bowl. Beat on medium low speed. Until combined.
  3. Toss the blueberries with the reserved dry cake mix. Fold blueberries into the batter. Scoop into lined muffin tins.
  4. Place in the oven and bake for 19-22 minutes or until done. Cool 20 minutes. Then glaze.

For the glaze:

  1. Whisk together the powdered sugar and the 2 tablespoons of orange juice.
  2. Drizzle over muffins.
  3. Serve and enjoy!

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Adapted from the Cake Mix Doctor.

 

 

 

 

Lynn


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]]> http://lynnskitchenadventures.com/lra/gluten-free-blueberry-orange-muffins/feed/ 2 Gluten Free Blueberry Muffins http://lynnskitchenadventures.com/lra/gluten-free-blueberry-muffins/ http://lynnskitchenadventures.com/lra/gluten-free-blueberry-muffins/#comments Tue, 20 Jul 2010 19:20:52 +0000 Lynn http://lynnskitchenadventures.com/lra/?p=277 My blueberry plants were loaded with blueberries this year. We have been eating a lot of them and I was able to put quite a few away in the freezer. Now, I just need to find ways to use them all. I used to make a blueberry muffin that we all loved, however it was [...]]]>

My blueberry plants were loaded with blueberries this year. We have been eating a lot of them and I was able to put quite a few away in the freezer. Now, I just need to find ways to use them all.

I used to make a blueberry muffin that we all loved, however it was full of gluten. I recently adapted the recipe to be gluten free and it worked perfectly. We loved these.

I have made two versions/sizes of these muffins. The regular sized ones were really good, however I think I liked them a little better in the mini muffin size. I am not sure why, but the texture seemed to be a little better in the mini ones, or maybe it was just the fact that mini ones make me feel like I am eating a lot less.

What is your favorite way to use blueberries?


Blueberry Muffins

  • 3/4 cup rice flour
  • 3/4 cup potato flour
  • 3/4 cup cornstarch
  • 1/4 cup + 2 tablespoons corn flour
  • 1/4 cup + 2 tablespoons tapioca starch
  • 3 teaspoons xanthan gum
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, room temperature
  • 1  3/4 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/4 cups buttermilk
  • 2 cups blueberries
  1. Preheat oven to 350. Line 2 standard muffin tins with paper liner or grease muffin pan.
  2. Whisk together rice flour, potato starch, cornstarch, corn flour, tapioca starch, baking powder, baking soda, and salt. Set aside.
  3. Beat butter and granulated sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed to low, and add the flour mixture in 3 additions, alternating with the buttermilk, beginning and ending with the flour mixture; beat until combined after each addition.
  4. Fold in blueberries by hand.
  5. Divide batter among cups. This makes 28-30 muffins.
  6. Bake about 20-22 minutes. Let cool.

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Lynn


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]]> http://lynnskitchenadventures.com/lra/gluten-free-blueberry-muffins/feed/ 4 Gluten Free Chocolate Zucchini Muffins http://lynnskitchenadventures.com/lra/gluten-free-chocolate-zucchini-muffins/ http://lynnskitchenadventures.com/lra/gluten-free-chocolate-zucchini-muffins/#comments Fri, 09 Jul 2010 01:04:02 +0000 Lynn http://lynnskitchenadventures.com/lra/?p=252 What is it about zucchini? It seems like one or two plants will feed a neighborhood. Right now I have more zucchini than I can use, so I am getting creative in how I use it. In years past, I have made a lot of zucchini bread, cakes, and muffins, but this year I am [...]]]>

What is it about zucchini? It seems like one or two plants will feed a neighborhood. Right now I have more zucchini than I can use, so I am getting creative in how I use it.

In years past, I have made a lot of zucchini bread, cakes, and muffins, but this year I am still figuring out how to bake gluten free. So, one by one I am trying to adapt old zucchini recipes to be gluten free.

This is the first zucchini recipe I adapted to be gluten free.  With a few tweaks, it worked perfectly.

I have made these several times now and my kids love them.

Gluten Free Chocolate Zucchini Muffins

  • 1/2 cup butter
  • 1/2 cup oil
  • 1  1/2 cups white sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1 teaspoon vanilla extract
  • ¾ cup sorghum flour
  • ¾ cup potato starch
  • ½ cup tapioca flour
  • 2 teaspoons xanthan gum
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 4 tablespoons unsweetened cocoa powder
  • 2 1/2 cups grated zucchini, I used the smallest side of my grater b/c I like it small.  ( I did not really measure this. I used 1 med zuch.)
  • ¾ cup semisweet chocolate chips

Place grated zucchini in a strainer and drain as much liquid off as you can. Set aside.

Cream together butter, oil and sugar.  Add eggs, buttermilk, and vanilla.  Blend well.

In a separate bowl, mix together dry ingredients. Mix dry ingredients into the butter mixture. Add grated zucchini, and mix well. Stir in  chocolate chips.

Scoop batter into muffin pan lined with paper liners or a well greased muffin pan.  Bake at 325 degrees F  oven for 18-20 minutes.  Makes 24 muffins.

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Lynn


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]]> http://lynnskitchenadventures.com/lra/gluten-free-chocolate-zucchini-muffins/feed/ 4 Gluten Free Chocolate Muffins http://lynnskitchenadventures.com/lra/gluten-free-chocolate-muffins/ http://lynnskitchenadventures.com/lra/gluten-free-chocolate-muffins/#comments Mon, 14 Jun 2010 18:38:53 +0000 Lynn http://lynnskitchenadventures.com/lra/?p=209 One of the things that I have missed since going gluten free is baking with my girls. Yes, they still help in the kitchen, but it is not the same. My girls used to love baking, not only with me, but they had several recipes that they would make on their own. However, gluten free [...]]]>

One of the things that I have missed since going gluten free is baking with my girls. Yes, they still help in the kitchen, but it is not the same.

My girls used to love baking, not only with me, but they had several recipes that they would make on their own. However, gluten free baking has been challenging enough on it own, I have not been ready to turn it over to my ten and twelve year old.

I have been trying to find at least a few recipes that are gluten free, but still easy enough for my girls to make on their own. I decided to try and adapt an old favorite muffin recipe to make it gluten free.

I was so happy that these turned out gluten free.

I will admit that these are not the healthiest of muffins. In fact, they are really more of a cupcake/dessert than a muffin, but these make a great quick and easy gluten free recipe. We all need those once in a while.

And although these are not the healthiest of gluten free choices, it is helping get my girls back in the kitchen. It will give them something easy, fun, and very good that they can make on their own, and for me that is important right now.

What is your favorite gluten free recipe to bake with kids?

Gluten Free Chocolate Muffins

1 gluten free chocolate cake mix ( I used the Betty Crocker one)
1 (3.9 ounce) package instant chocolate pudding
3/4 cup vanilla yogurt ( I have also used plain)
3/4 cup water
1/2 cup oil
3 eggs
2 cups chocolate chips

Preheat oven to 400 degrees. Lightly grease muffin pan (this makes about 20 muffins)or use muffin liners. Set aside. In a mixing bowl combine cake mix and pudding mix. In a separate bowl combine yogurt, water, oil, and eggs. Stir the wet ingredients into the dry ingredients just until combined. Stir in chocolate chips. Fill muffin tins about 3/4 full. Bake 20 -22 minutes or until center springs back. Cool on wire rack .

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Lynn


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]]> http://lynnskitchenadventures.com/lra/gluten-free-chocolate-muffins/feed/ 1 Gluten Free Banana Muffins http://lynnskitchenadventures.com/lra/gluten-free-banana-muffins/ http://lynnskitchenadventures.com/lra/gluten-free-banana-muffins/#comments Thu, 06 May 2010 17:45:24 +0000 Lynn http://lynnskitchenadventures.com/lra/?p=146 My daughter loves bananas. She will eat just about anything that has bananas in it. One of the things that she has missed since we went gluten free is banana breads and muffins. I had several regular recipes that I thought might work using gluten free flours.  I knew that the flavor of  the bananas [...]]]>

My daughter loves bananas. She will eat just about anything that has bananas in it.

One of the things that she has missed since we went gluten free is banana breads and muffins. I had several regular recipes that I thought might work using gluten free flours.  I knew that the flavor of  the bananas would help cover up the strong flavor that the gluten free flours sometimes have.

After tweaking things a few times, I finally came up with a gluten free banana muffin that we love. My daughter was thrilled to once again enjoy banana muffins, and I was happy to finally find a recipe that works.

Gluten Free Banana Muffins

  • ½ cup + 1 tablespoon sorghum flour
  • ½ cup + 1 tablespoon potato starch
  • ¼ cup + 2 tablespoon tapioca flour
  • 1 ½ teaspoon xanthan gum
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted
  • 1 1/2 cups mashed bananas
  • 2 eggs
  • 3/4 teaspoon vanilla
  1. Preheat oven to 350 degrees. Line muffin pan with liners.
  2. In a bowl mix sorghum flour, potato starch, tapioca flour, xanthan gum, sugar, baking powder, baking soda, and salt.
  3. Mix in butter, mashed bananas, eggs, and vanilla. Stir just until incorporated.
  4. Spoon batter into muffin pan lined with paper liners.
  5. Bake 25-28 minutes or until done.
  6. Cool completely.

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Lynn


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