Country Pumpkin Muffins

I got this recipe for pumpkin muffins from www.allrecipes.com.  Here is the link for the actual recipe in all of it's originality:  http://allrecipes.com/recipe/country-pumpkin-muffins/detail.aspx.  Now...of course you know by now, that I've made my own personal adjustments to the recipe, like all other recipes I've posted here.

Before I share the ingredients, I will say that the original recipe calls for 1 1/2 cups raisins and 1 cup chopped walnuts.  I didn't put them in ours this time, partially, because I don't have them readily available in my kitchen and, partially,  because my husband and I don't regularly eat raisins and nuts in our breads.

Ingredients:

• 2 cups sugar
• 1/2 cup vegetable oil
• 3 eggs
• 1 1/2 cups canned pumpkin
• 1/2 cup water
• 1 1/2 cup buckwheat flour (Arrowhead Mills brand)
• 1 1/2 cup Pamela's Products Gluten-Free Bread Mix & Flour Blend
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon ground cloves
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Directions:

1. In a large mixing bowl, beat sugar, oil, eggs, pumpkin and water.
2. Combine flour, baking powder, soda, spices and salt.
3. Add to pumpkin mixture; blend well.
4. Fold in raisins and walnuts. 
5. Spoon into greased muffin tins, filling 3/4 full. 
6. Bake at 400 degrees F for 15 minutes.

 I did sprinkle sugar on top prior to baking them.


I hope you enjoy them and happy eating!!!


Jenni

 

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 www.cooks.com.

 

STRAWBERRY MUFFINS

Read more about it at www.cooks.com/rec/view/0,194,158168-244197,00.html
Content Copyright © 2011 Cooks.com - 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

Directions:

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

Ingredients:

• 1 c. butter (room temperature) 
• 3/4 c. frozen strawberries 
• 2 tbsp. powdered sugar

Directions: Blend in blender.

Hope you enjoy!!! Happy eating!!

Jenni

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 www.cooks.com.

RED RASPBERRY MUFFINS

Read more about it at www.cooks.com/rec/view/0,194,148163-247206,00.html
Content Copyright © 2011 Cooks.com - 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

Directions:

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.

Before...

After...

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!!!

Jenni

Zucchini Bread

It's amazing how quickly time flies when you get caught up in other things (aka work)!!

A few weeks ago a friend of ours gave us a big zucchini that I honestly had no idea what to use for or even how to cook with it.  I will say that I used part of it in the broccoli chicken casserole that I typically make, but replaced the broccoli with sauteed zucchini.  But...I ended up having extra zucchini left over that I had absolutely no idea of what to use it for or to cook it with.  So, I decided that Andrew needed something different for breakfast and made him a couple of loaves of gluten-free zucchini bread.

For those of you who cook "normally" and don't have to worry about eating gluten-free, here's the website that I used: Mom's Zucchini Bread Recipe.

For those of you who cook gluten-free, here's the amended recipe for you to enjoy!!!

Ingredients:

• 3 cups all-purpose gluten-free flour (Bob's Red Mill)

• 2 tsp. Xanthan gum (Bob's Red Mill)
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions:

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

It really is relatively easy to do.  Just follow the directions!

Happy eating!!!

Jenni