Saturday, October 15, 2011

Strawberry Muffins

Here is the strawberry muffin recipe I used today!!  I've already had a couple and they're super yummy!

This recipe is from

Read more about it at,194,158168-244197,00.html
Content Copyright © 2011 - All rights reserved.
  • 1 - 1 1/2 c. berries washed, hulled, dried (can use frozen, thawed) 
  • 3 c. flour (gluten-free)
  • 1 tsp. Xanthan gum
  • 1/2 c. granulated sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1/2 c. brown sugar
  • 1/2 c. melted butter
  • 3 eggs 
  • 1 c. milk
  1. Sift together flour, granulated sugar, baking powder, Xanthan gum, and salt.
  2. Add brown sugar and stir to blend.
  3. Combine butter, eggs, and milk and stir into dry ingredients until just blended.
  4. Fold in berries carefully.
  5. Pour into greased muffin tins.
  6. Bake at 400 degrees for 20 minutes. Makes 20-24.
As I was making the muffins, I used 1 cup of Arrowhead Mills White Rice Flour and 2 cups of the Gluten Free Pantry All-Purpose Flour.  Also, my advice with the strawberries is to use fresh ones and use more of them to make the muffins more fruit filled.

Also, you can make a strawberry butter to use with the muffins.  I didn't actually make it this time around; however, here's the recipe that was included:

Strawberry Butter

  • 1 c. butter (room temperature) 
  • 3/4 c. frozen strawberries 
  • 2 tbsp. powdered sugar
Directions: Blend in blender.

Hope you enjoy!!! Happy eating!!


    Other Gluten-free Flours I've used...

    Here are a couple of other gluten-free flours I have used:

    Both of these flours have seemed to work well individually; however, I will say that the white rice flour tends to be gritty.  If you want to "smooth" the texture out some from the white rice flour, then try mixing half of the white rice flour with half of an all-purpose gluten free flour or another gluten free flour.

    Happy cooking!


    Raspberry Muffins

    I had been planning on making these a while ago; however, the first set of raspberries I had gotten went bad before I could do them.  So...I decided to try once again.  And...they look so yummy!!

     Also, keep in mind that this recipe isn't originally mine.  I found it at

    Read more about it at,194,148163-247206,00.html
    Content Copyright © 2011 - All rights reserved.

    Topping Ingredients:
    • 2 tbsp. butter, softened 
    • 1/4 c. flour (gluten-free)
    • 1/4 c. brown sugar
    Muffin Ingredients:
    • 1 1/4 c. flour (gluten-free)
    • 2 tsp. baking powder
    • 1/2 c. sugar
    • 1/2 tsp. Xanthan gum
    • 1 egg, beaten
    • 1/2 c. milk
    • 1/2 c. butter, softened 
    • 1 c. fresh raspberries
    1. Mix the first 3 ingredients (butter, flour and brown sugar) together and set aside for the topping.
    2. Mix together by spoon the sugar, egg, milk and butter; stir in the flour, Xanthan gum, and baking powder. 
    3. Add raspberries. 
    4. Fill muffin pans 2/3 full and sprinkle topping mixture on top.  
    5. Bake at 375°F for 20 minutes.

    After #2

    I will say that when I was baking that I used the Gluten Free Pantry version of all purpose flour for the 1/4 cup flour in the topping and 3/4 cup of flour in the actual muffin mix.  The other 1/2 cup of gluten free flour was actually white rice flour from Arrowhead Mills.  Also, rather than specifically measuring the raspberries, I actually just put the entire 6 oz. container in.  This recipe can make a dozen small muffins or 6 large muffins.

    Hope you enjoy them!!  Happy eating!!!


    Gluten Free Mac-N-Cheese

    So, a friend of mine just sent me this recipe she uses to make gluten free macaroni and cheese.  I haven't made it yet, but she says it tastes super yummy.  Thank you for sharing Megan!!!

    Gluten Free Mac-n-cheese

    • Use quinoa elbow noodles
    • 2 bags shredded cheese (any kind you want to use, she uses sharp)
    • Ragu cheese sauce (you can find it in the pasta aisle)
    • 1/4 cup melted butter
    • 1/2 cup milk
    • 1 tablespoon mustard
    1. Boil box of noodles and put noodles in baking dish.  Don't let the noodles sit too long or they'll become sticky.  You can add a teaspoon or two of olive oil if you'd like to make sure they don't stick.
    2. Pour milk and butter over noodles, make sure they are covered.  Add more milk if need to make sure the noodles are covered.
    3. Stir in mustard.
    4. Stir in cheese sauce and 1 1/2 bag of cheese.
    5. Cover top with cheese.
    6. Salt/pepper to taste.
    7. Bake 45 minutes at 350.
    Hope you enjoy it!  Happy eating!!