Pamela’s Baking Mix Gluten-Free Double Apple Muffin Recipe

February 12th, 2009 yum Posted in Baked Goods, Muffin, Pamela's GF Mix, apple 3 Comments »


This morning I was inspired to make muffins with Pamela’s Products Baking & Pancake Mix. I wanted to add some kind of fruit, but I was out of muffins and only had one apple. I combined it with applesauce to create a moist, delicious muffin that would be great spread with almond butter, butter and honey, or even plain. I used muffin tin liners because I hate cleaning muffin tins, but the disadvantage is that the muffins stick to the liner until they cool completely. You can bake them either way- but do bake them, because they are really easy and YUMMY!

Pamela’s Baking Mix Gluten-Free Apple Muffin Recipe
Ingredients
2 1/2 cup Pamela’s Baking Mix
1/2 cup water
1/2 cup vanilla sugar* or 2/3 cup honey or agave
2 eggs
1 snack pack applesauce
1/2 cup thinly sliced apple cubes
Directions
Preheat oven to 350 degrees F.

Combine liquid ingredients and whisk together. Fold in Pamela’s baking mix and then your apple cubes.

Bake in greased muffin pans or muffin tins with liners. If you use the latter, wait until the muffin has completely cooled before removing from the paper liner. (If you want to eat a few hot out of the oven, grease a few of the muffin tins and put liners in the rest.) Start checking muffins at 20 minutes, but they may need to be baked for 30 minutes to really become golden brown.

Cool and enjoy! So easy and yummy.

Notes
*Make vanilla sugar by storing a vanilla bean in with your sugar overnight.
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Gluten Free Menu Swap and Meal Plan Monday: Gluten Free Carrot Raisin Muffin Recipe

January 25th, 2009 yum Posted in Baked Goods, Dairy Free, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Muffin 8 Comments »


M-Elle introduced me to Ani Phyo’s Raw Mediterraneal Dolmas and I enjoyed every healthy bite. Raw cookbooks and blogs are actually fantastic for us gluten-free folks as they rarely use gluten ingredients, but it must be said that many raw foods recipes are quite time consuming once you get beyond a simple salad recipe. This recipe was interesting and flavorful, but easy to make as well! I thought the filling was very tasty and even enjoyed the crunchy collard wrap. DH enjoyed them, but wasn’t entirely sure about the collard greens. “Couldn’t we have the filling in lettuce?” Oh, DH. However, leftover filling was quite good as a topping to a more casual salad, so he may have been on to something. I tied the wraps shut with a green onion top, but otherwise followed the recipe as written.

Book of Yum Editor Ra, sleeping like the little fur person he is
A freshly made recipe of Bette Hagman’s Egg Pasta (from More from the Gluten-free Gourmet)
Greek meal, adapted from The Greek Vegetarian – Egg Pasta with Warm Tahini-Yogurt Sauce

This week the gluten free Menu swap is hosted by Asparagus Thin with a theme ingredient of licorice flavor (anise or fennel). I had a hard time figuring out what to make, until I thought of the Indian lassi. I’ve been drinking mango lassi a lot lately, and thought anise seed might add a fun note to a tart plain yogurt lassi. Many thanks to Cheryl for temporarily housing the Gluten Free Menu Swap at her blog GF Goodness. You can find more great menus with Org Junkie.

Monday: South American Fusion
Smoky Sweet Potato Soup
Homemade Corn tortillas

Tuesday: South Indian
Masala Dosa (made with urad dal)
with green chutney and cashew chutney
Dal Vada/ Dal Pakora- Dal lentil fritters

Wednesday:
Japanese
Vegetarian Fox Noodle Soup

Friday: Vegan
Red Lentil Savory Pie

Baked Goods/Desserts: Indian sweet carrot pudding, Bette Hagman GF yeast crumpets, Sweet potato-brown rice biscuits (Adaption Vegetarian Mother’s Cookbook)

Beverage: Anise Lassi

This week I just could not decide what to publish as the regular Sunday recipe. I made a tangy grapefruit salad with mache, a.k.a. Lamb’s Lettuce, and enjoyed it but just didn’t think it was special enough to merit a post. I had planned on making homemade gluten-free egg noodles for an intriguing recipe for egg noodles with warm tahini-yogurt sauce, and we had it for dinner tonight. I liked the tangy sauce and the egg noodles were scrumptious, but I wasn’t sure the sauce was the recipe of the night either. The egg noodles weren’t my recipe, but came from the late gluten-free queen of baking, Bette Hagman. Luckily I was inspired to make these carrot muffins for dessert, and they were a huge hit at our house, especially with the non-GF DH. He gave them an enthusiastic 9/10 after having the first one- and immediately snuck into the kitchen to snag two more. Shockingly, he didn’t even want to coat them in cream cheese frosting- as they are pleasantly sweet as is. Thus, our “salad or dressing of the week” once more has become a dessert of the week… Hope you don’t mind. ;) Enjoy!

Gluten Free Carrot Raisin Muffin Recipe
Ingredients
2/3 cup vegetable oil
2 large eggs
2/3 cup organic sugar, plus a little for sprinkling on top (latter is optional)
1/2 cup brown sugar
1 teaspoon vanilla extract
2 cups GF flour mix (Such as Rebecca Reillys. Made in bulk, proportions are: 2 cups brown rice flour, 2/3 cup potato starch, 1/3 cup tapioca starch. Now please buy her wonderful cookbook.)
1 tsp xanthan gum (optional)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
2 cups finely shredded carrot
1 cup raisins, soaked in 2 cups hot water and drained (a little extra liquid is ok)

Directions
Prepare 12 muffin cups with paper baking cups (or grease). Heat oven to 375.

Combine oil, eggs, sugar and vanilla in a bowl. Whisk together.
Sift together dry ingredients in a large bowl. Then pour in the oil mixture and gently fold together while adding your shredded carrot. Add your raisins last and fold until all moisture has been absorbed.

Fill muffin cups and bake for 20 minutes or until you can stick a toothpick in and have it come out clean.

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