Udi’s GF Blueberry Muffins

I have a tiny confession to make; I seldom buy store made baked goods.  I just don’t.  As an accomplished home baker I tend to not be willing to spend a lot of cash on something that I fear will be substandard. These past three and a half weeks have been spent recovering from a total knee replacement which I really needed.  Unable to cook until the last week or so, and just not having any appetite, I haven’t been tempted by much, until a dear friend brought a package of four fat Udi’s GF blueberry muffins as a get well gift. I put them in the freezer as they were still mostly frozen and I wasn’t hungry at that moment.  A day later I thawed one and shared it with my sister who is visiting to help me out; it was kinda large I thought for me with my shrunken appetite.  We warmed it a tad in the microwave and shared our impressions.

udi blueberry muffins

The actual muffins look even better than they do in this photograph!

Karen is not gluten free but she has happily enjoyed my gf baked goods over the past four years, even agreeing that some of my baked items are better gf than they ever were! Russian teacake cookies, for one, which get snarfed up very quickly by company.  Well, the muffin was quite tasty, great texture, not crumbly or gluey which are common failures.  Karen liked it too and was impressed by the flavor and the texture. It was sweet but not overly so and the blueberry flavor was just right; strong but not over the top.  I detected a hint of lemon in the muffin which made me like it even more. The top had a light sugary crust which was a treat too. This sure was a lot of deliciousness in the shape of a muffin and I was pleasantly surprised as, sometimes gf baked stuff can be pretty gnarly.  I liked knowing that someone who doesn’t need to eat gf enjoyed it too so you can serve this to your non gf family/friends without any fear.

A bonus is that they are dairy, soy and nut free if you need to avoid those food categories this is a great breakfast for snack choice.  One muffin has 270 calories which is quite a bit but I tend to eat half for a morning snack and the other half later on in the day so it counts for two snacks in my world.

So, if you like blueberries this muffin is a treat and I wholeheartedly recommend them. I make my own blueberry muffins which are darn tasty if I may brag a bit but if you aren’t a baker, these are an excellent choice. Buy a package and get your yummy on!

Blueberry Cranberry Muffins

Oh nuts, out of muffins….again.  I love muffins for their great flavor, texture and how easy they are to make.  Plus they are really portable and they freeze like a dream. Homemade snacks have the great feature of no chemical preservatives or additives like snack bars you buy which is a great attraction for me.  Plus, if you have never baked gluten free these muffins are a super easy starter recipe.

This is a riff on my fall of 2014 version on a muffin recipe out of Annalise Robert’s cookbook; Gluten-Free Baking Classics.  It is very similar to her blueberry muffins but with some cranberries and a coarse sugar topping.  Yes, my picture has the streusel topping (forgot to take a pix when I made them with coarse sugar on top) and I am adding the streusel recipe at the bottom just in case you prefer it. The sugar sprinkles are extra easy and quicker when you don’t have time for fancy streusel. Either option for a topping is great.

I was never been a big fan of cranberries until a little over year ago! I decided to experiment with them and found that they play very well with a variety of fruits for muffins, tarts, pies and crisps.  The cranberries brighten the flavor and add a lovely rosy color.  Try to look beyond your prejudices as to their “zingy” flavor and give cranberries a second try.  I am so glad I did.

These muffins will not disappoint: delicate texture yet slightly crunchy outside with great berry flavor and just enough sugar for me.  To measure I poured about 1 cup of blueberries and added the rest of the measure out of the bag of cranberries. Or the opposite proportions…use any proportion of fruit that you prefer. I used frozen fruit; easy to get in the winter, don’t defrost them before adding. The coarse sugar topping insures that they look fancy and it goes on in moments.

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There are walnuts in there to so you get some really great nutrients from the fruit and nuts.  Not much guilt in eating one of these treats! You can swap the white sugar for coconut palm sugar which is very low as far as raising blood sugar.  Just increase the milk by 2 tbsp if you do.

It is smart to freeze any you won’t eat in two days time; a zip lock freezer bag works great.

 Blueberry Cranberry Muffins

2 cups brown rice flour mix (see below)

2/3 cup granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp. xanthan gum

¼ tsp. salt

1 tsp cinnamon

½ tsp. ground ginger

1 1/3 cup fresh or frozen blueberries and cranberries

1/2 cup chopped walnuts

2 large eggs

½ cup milk, 1 or 2 percent

½ cup canola oil

1-2 tbsp. coarse sugar

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Directions: Heat your oven to 375 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-16 muffins.  I got 16 when I made them yesterday.

Mix all dry ingredients in bowl of stand mixer or big bowl Add fruits and walnuts; stir to coat them with dry mix.  Combine milk and oil.  Beat in eggs, add vanilla.  Add liquids to big bowl; stir just until blended.  It is a very thick batter.

Fill muffin pans 2/3 full.  I use a big serving spoon and fill it about half way to dump in each muffin space. Sprinkle the top with the coarse sugar. Bake 21-23 min until golden brown. Do not over bake or they will taste dry.  Remove immediately from the pans and cool on a rack.  They freeze well for a few weeks, if they last that long.  Keeps in fridge (well wrapped) or an airtight cookie jar for 2-3 days.

Brown Rice Flour Mix base mix 

(This mix is the same as King Arthur’s basic blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Alternate Streusel Topping: Mix the following in a bowl, make sure the butter is in tiny pebbles; use your fingertips to blend.

½ cup rolled oats

¼ cup brown sugar

2 tbsp. almond meal

1½ tbsp. butter

¼ tsp. cinnamon

Sprinkle on top; press in lightly to help it adhere.

Chocolate Chip Pumpkin Muffins

I don’t put pumpkin in my tea/latte or ice cream or candy as I see others indulging in but pumpkin does make homemade baked goods even better tasting. A few weeks ago I made a batch of pumpkin muffins, new recipe for me: they turned out nice.  But I wanted to upgrade them in this latest attempt so I added mini chocolate chips and chopped walnuts.  Really amazing flavors and great texture in the resulting muffins!

This recipe is my own version using the banana muffin recipe from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics as my jump off place.  They are easy to make, perfect in texture and totally yummy. I used coconut palm sugar; low on the hypoglycemic scale which is great for me.  I do love to sprinkle the raw muffins with chunky sugar before baking.  Yes, I get the irony there but I only put a few grains and they look so pretty!  Streusel would be nice but actually adds more sugar and calories than my bits of fancy big sugar.

I freeze any I won’t eat in 2 days; in a Ziplock freezer bag.  They make perfect snacks.

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Pumpkin Chocolate Chip Muffins (14 muffins)

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

½ tsp. ginger

¼ tsp nutmeg

1 c packed canned pumpkin

½ cup mini chocolate chips

½ cup chopped walnuts

2 lg eggs beaten

½ c milk, 1 or 2 percent plus 2 extra tbsp. if you use the palm sugar

½ c canola oil

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins depending on how large you want them.

Mix all dry ingredients in bowl of stand mixer or big bowl. Add nuts and then pumpkin puree, stirring into the dry ingredients. Combine milk and oil, beat in eggs.  Add liquids to big bowl; stir until fully blended.

Fill muffin pans 2/3 full.  Bake 22-23 min until golden brown. Do not over bake or they get dry.  Remove immediately from the pans and cool on a rack. Freezes well for up to 3 weeks.

Brown Rice Flour Mix mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

 

Oatmeal Raisin Muffins

Breakfast on the go.  Snacks during the school or work day.  What can a gluten free person enjoy that isn’t full of additives, chemicals or excess sugar or salt?  Or wickedly expensive.  Not many options out there.  Can you tell where this is going?  YES, Muffins to the rescue! These muffins are easy to make, perfect in texture for breakfast and totally yummy.  I love things made with raisins and oats (if you can eat them as some folks can’t tolerate oats) both are healthy choices and add hearty flavor to baked goods.

This muffin recipe is from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics – The Heritage Collection, which came out last fall. I have made many great baked goods from this cookbook, a favorite of mine. She uses golden raisins: I was out so I subbed in regular raisins.

I freeze any muffins I won’t eat in 2 days; in a Ziplock freezer bag.  They make super school or work snacks and freezing them extends their usefulness by several weeks.

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Oatmeal Raisin Muffins

1 1/2 cups brown rice flour mix (see below)

½ cup gf old fashioned oatmeal

3/4 c brown sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

¾ cup regular or golden raisins

¾ cup chopped walnuts

2 lg eggs beaten

½ c milk, 1 or 2 percent

½ c canola oil

Cinnamon sugar: 2 tsp. sugar and ½ tsp. cinnamon

Directions:

Heat your oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins.

Put the oatmeal and the brown sugar in a food processor and blend until coarsely chopped. Dump in and mix all dry ingredients in bowl of stand mixer or a big bowl. Blend in raisins and walnuts. Combine milk and oil in a small bowl, beat in eggs.  Add liquids to big bowl; stir on low speed until fully blended.

Fill muffin pans 2/3 full. Sprinkle with cinnamon sugar.  Bake 18-22 min until golden brown. Do not overbake or they get dry.  Remove immediately from the pans and cool on a rack. Freezes well for up to 3 weeks and keeps in fridge (well wrapped) a few days.apple-tarts-oatmeal-muffins-015

Brown Rice Flour Mix mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

Pumpkin Muffin Time

Fall baking seems to be all about pumpkin. I like muffins rather than breads for their great texture and super portability. Donuts are pretty much just sugar and grease bombs which I reserve to eat once or twice a year. Pumpkin roll is lovely for company but if it is just me, the muffin rules!

This muffin recipe is my own version of a pumpkin muffin using the banana muffin recipe from Annalise Roberts’s wonderful cookbook: Gluten Free Baking Classics.  They are easy to make, perfect in texture and totally yummy.

I do love to sprinkle them with chunky sugar; used for fancy baking.  They would be extra nice with a streusel topping.  Look at my other muffin recipes and there are a couple versions I use that you can apply to give that lovely top to your muffins.

I freeze any I won’t eat in 2 days; in a Ziplock freezer bag.  They make super school or work snacks

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Pumpkin Muffins

Ingredients

2 cups brown rice flour mix (see below)

2/3 c granulated sugar or coconut palm sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp xanthan gum

¼ tsp salt

1 tsp cinnamon

½ tsp. ginger

¼ tsp nutmeg

1 c packed canned pumpkin

2 lg eggs beaten

½ c milk, 1 or 2 percent plus 3 extra tbsp. if you use the palm sugar

½ c canola oil

Directions:

Heat oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 12-14 muffins.

Mix all dry ingredients in bowl of stand mixer or big bowl. Combine milk and oil, beat in eggs.  Add liquids and pumpkin puree to big bowl; stir until fully blended.

Fill muffin pans 2/3 full.  Bake 23-24 min until golden brown. Do not overbake or they get dry.  Remove immediately from the pans and cool on a rack.  I like to sprinkle the muffins with big sugar granules before baking for crunch.   Freezes well for up to 3 weeks.  Keeps in fridge (well wrapped) a few days.

 

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Brown Rice Flour Mix mix
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour

 

Chocolate Chip Zucchini Muffins

There are still some zucchini growing in my garden.  I am a huge lover of dark chocolate. So… I want to share this muffin/cupcake recipe for anyone who wants to use up a zucchini and loves dark chocolate.  You really can’t tell there is zuke in there. I could taste a faint banana flavor (knowing that I put one in there) but the really strong flavor is dark chocolate. To my mind they taste like a tender crumbed deep chocolate cupcakes.  Yumm!

Easy recipe as long as you have a blender. Never baked using just a blender as my mixing device. Did you notice there is no flour in this recipe?  The magic ingredient in my eyes is the almond butter.  And probably that banana!  FYI: I found this recipe somewhere on the net, can’t find it now that I deleted it.  But I had made it once and had written down the recipe so here it is for you to whip up…as long as you got a blender….

 

Flourless Chocolate Zucchini Muffins

Ingredients

½ cup almond butter

1 ripe med banana

1 large egg

¼ cup honey

¼ cup cocoa

2 tbsp. chia seeds

1 tsp. vanilla extract

½ tsp. baking soda

½ tsp. sea salt

1 cup shredded zucchini

Scant 1 cup dark chocolate chips plus extra for topping.

Put first 9 ingredients in blender, blend fully; put in mixing bowl; add zucchini and chocolate chips.  Blend well.

Put into muffin cups;  first set 12 liners, add 1-2 more choco chips on top after the batter is in the cups.

Bake 375 degree oven for 20 minutes

Cool in pan; best after aging: suggested you have willpower to hold out until 24 hours have passed….good luck with that!

Banana Blueberry Muffins

The other day I was thinking of making banana nut muffins…short one banana.  So I added blueberries to make enough fruit.  An instant classic!

I know, they look just like a banana muffin but they have a secret inside, juicy flavorful blueberries! The streusel topping looks gorgeous and adds an extra layer of flavor.  There are walnuts in them to so you get some really great nutrients from the fruit and nuts.  You can swap the white sugar for coconut palm sugar which is very low as far as raising blood sugar; important if you are pre-diabetic as I am.   I did add an extra tbsp. of milk because of the coconut palm sugar. They come out slightly darker if you use that special sugar.  banana blueberry muffin 002

I love how healthy these muffins are and the convenience of freezing most of them for use as daily snacks.  They defrost during the morning and are ready just when I need a pick me up. It’s great how being gluten free can be so yummy and easy when you plan ahead and bake your own snack treats. I freeze all muffins I won’t eat in two days time; a zip lock freezer bag works great.

Banana Blueberry Streusel Muffins

2 cups brown rice flour mix (see below)

2/3 cup granulated coconut palm sugar or granulated sugar

1 tbsp. baking powder

1 tsp. baking soda

¾ tsp. xanthan gum

¼ tsp. salt

1/2 tsp cinnamon

¾ cup mashed bananas

1/2 cup fresh or frozen blueberries

1/3 cup chopped walnuts

2 large eggs

½ cup milk, 1 or 2 percent plus 1-2 tbsp more if using the palm sugar

½ cup canola oil

Topping: Mix the following in a bowl, make sure the butter is in tiny pebbles; use your fingertips to blend.

½ cup rolled oats

¼ cup brown sugar

2 tbsp. almond meal

1½ tbsp. butter

¼ tsp. cinnamon

——-

Directions: Heat your oven to 350 degrees, placing the rack in middle of oven.  Spray muffin pans with cooking spray.  One batch makes 14-16 muffins.  I got 16 when I made them.

Mix all dry ingredients in bowl of stand mixer or big bowl. Add fruits and walnuts; stir to coat them with dry mix.  Combine milk and oil.  Add liquids and eggs to big bowl; stir just until fully blended.  It is a very thick batter.  I like to let it stand ten minutes to allow the batter to thicken; makes a better and higher muffin.

Fill muffin pans 2/3 full.  I use a big serving spoon and fill it about half way to dump batter into each muffin space. Sprinkle the top with the topping. Press it in a bit so it won’t all flake off after baking. Bake 21-23 min until golden brown. Do not over bake or they will taste dry.  Let stand 6 or 7 minute and then remove from the pans and cool on a rack. I often use a fork to help pry them out; the streusel can get stuck on the edges to the muffin tin.  They freeze well for a few weeks, if they last that long.  Keeps in fridge (well wrapped) or an airtight cookie jar for 2-3 days.

Brown Rice Flour Mix base mix 

(This mix is the same as King Arthur’s gf blend)
2 c brown rice flour

2/3 c potato starch

1/3 c tapioca flour