Posts Tagged ‘gluten-free muffins’



Strawberry and Cream Muffins with Almond Streusel Topping

Saturday, September 6th, 2014

strawberry-cream-muffins

Strawberry season is just about coming to an end. Enjoy this delicious vegan treat using fresh strawberries, or when not available, frozen can be substituted.

Strawberry and Cream Muffins with an Almond Streusel Topping

Yields 1 dozen muffins

Recipe from Spork Foods

Ingredients:

2 cups gluten-free  All-Purpose Baking Mix from The Pure Pantry brand

½ teaspoon ground cinnamon

2 teaspoons gluten-free baking powder

½ teaspoon sea salt

¾ cup organic evaporated cane sugar

2 teaspoons egg replacer, dry (Ener-g brand)

1 teaspoon vanilla extract

1 cup coconut creamer (So Delicious brand)

¾ cup un-sweetened almond milk

¼ cup neutral tasting oil (safflower)

¾ cup fresh strawberries, finely chopped

Almond Streusel Topping:

2 tablespoons non-hydrogenated buttery spread (Melt brand butter alternative)

½ cup toasted almonds

3 tablespoons organic powdered sugar (Wholesome Sweeteners brand)

1 teaspoon maple syrup

¼ teaspoon sea salt

¼ teaspoon ground cinnamon

2 tablespoons gluten-free All-Purpose Baking Mix from The Pure Pantry

Directions: Preheat oven to 350°. In a medium bowl, whisk gluten-free flour, cinnamon, baking powder, sea salt, sugar and egg replacer until uniform. Add in vanilla extract, coconut creamer, almond milk, and oil. Whisk until uniform. Fold in strawberries. Grease a muffin pan with cooking spray and pour about 1/3 cup batter into each section. To make streusel, add buttery spread, almonds, powdered sugar, maple, sea salt, cinnamon and flour to a food processor and pulse until uniform. Sprinkle each muffin with about 1 tablespoon streusel topping. Bake for 28-30 minutes or until toothpick comes out clean. Serve warm. © Spork Foods, 2012

Good Morning Muffins

Wednesday, March 26th, 2014

 

This is my second entry to the Go Dairy Free recipe contest using So-Delicious dairy-free products.

These high fiber, low fat, dairy-free, low sugar muffins pack in protein, and a daily dose of veggies – a great way to start the day!

gluten-free and dairy-free muffins

gluten-free and dairy-free muffins

Makes 12 large muffins

2/3 cup coconut oil
1/2 cup agave nectar or honey
1 cup So-delicious coconut milk
2 eggs
2 cups The Pure Pantry Buckwheat Flax gluten-free pancake and baking mix 
2 teaspoons ground cinnamon
1 cup finely grated carrots (2 small carrots) or 1 cup finely grated zucchini  (about ½ a zucchini)
1 tart red apple, unpeeled, cored, and finely grated
1/2 cup seedless raisins or 1/3 cup toasted coconut flakes (optional)
1 teaspoon grated orange zest

1. Preheat oven to 350°F.

2. Blend oil, agave nectar, coconut milk and eggs into a large bowl for about 1 minute to incorporate.

3. Add baking mix and cinnamon. Stir to combine.

4. Add carrots or zucchini, nuts, apples, raisins or coconut, and orange zest, to the sugar mixture and stir well.

5. Scoop batter into paper-lined muffin tin or greased muffin tin and bake 25 minutes.  Remove from oven and let cool.  Enjoy!  These can be frozen and thawed to enjoy another morning.

Recipe from “Fresh from Elizabeth’s Kitchen: Gluten-free and Allergy-free recipes”.

 

"Fresh from Elizabeth's Kitchen: Gluten-free & Allergy-free Recipes"

 

 

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