Gluten Free Banana Muffins

Once again, I can't take credit for the entire recipe; however, I did make some tweaks (like I normally do...go figure).  Here's the website for the original recipe for the banana muffins: Cat Can Cook.

Here's the updated version of the gluten-free banana muffins!!!

Banana Muffins


Ingredients:
2 large bananas
1 cup white sugar
1 slightly beaten egg
1/3 cup melted margarine or butter
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups Arrowhead Buckwheat Flour
1/2 cup applesauce

Directions:

1. Preheat oven to 350 degrees F.
2. Mix the mashed banana, sugar, egg, applesauce, and margarine together. Set aside
3. In a separate bowl, mix together baking soda, baking powder, salt and flour. 
4. Mix wet and dry ingredients all together!
5. Pour into greased muffin tins, and bake for approximately 20 minutes.
6. Enjoy!

The original recipe called for 3 or 4 bananas, but I only had two, which is why I added a 1/2 cup of applesauce.  I, also, was able to make 15 compared to the original 12.

Hope you all enjoy!!  God bless!!

Jenni

Banana Pancakes...

They are gluten-free!!!  I followed the recipe on the Gluten-Free Bisquick box; however, I did tweak it just a bit.  The recipe makes approximately 10 pancakes.

Banana Pancakes

Ingredients:

• 2 cups Gluten-free Bisquick
• 2 cups milk (I used skim milk)
• 2 eggs
• 1 whole banana

Directions:

1. If you have a standing mixer or a hand mixer, blend all of the ingredients together.  If you're mixing it by hand, mash the banana prior to mixing the rest of the ingredients.
2. Using 1/4 cup measuring cup, scoop batter and pour onto pre-heated griddle.
3. Cook on one side until they bubble up and flip.  Cook until browned on both sides.
4. Eat and enjoy!

Enjoy!!

Jenni

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

Breakfast Casserole

This recipe was inspired by my step-mom, who often makes a similar recipe (if not the exact same thing) when my husband and I go home for the weekends or for holidays.  I probably should've asked for her recipe; however, the person that I am likes to make a challenge out of most things and try them on my own first (often times without a recipe), just to ask for help later.

Also, I'll be honest, to many of you, the pictures I took of this recipe will look like a huge heart attack waiting to happen; however, believe it or not, you can make it A LOT healthier than what I did.  As is typical, you can add or take out whatever you want (except the eggs and the hashbrowns) that will satisfy your breakfast cravings.

Breakfast Casserole


Ingredients:

• large bag of shredded hashbrowns
• 2 dozen large eggs
• 1 lb. of ground sausage (I used sausage links because that's what we already had.)
• 1 package of bacon (take it or leave it)
• 4 tbs. of milk
• Salt and pepper to taste
• 1 cup of cheddar cheese

Directions:

1. Spray or grease a 9 in. by 13 in. pan with cooking spray or shortening.
2. Preheat the oven to 400 degrees F.
3. Line the bottom of the pan with the shredded hashbrowns.
4. Cook up the sausage and the bacon.  Crumble the sausage and bacon on top of the hashbrowns in the pan once fully cooked.  I would honestly advise using one or the other, but my husband is a meat-a-holic and wanted both.
5. Crack the 2 dozen eggs into a bowl.  Add the 4 tbs. of milk to make a little fluffier along with a pinch of salt and pepper.  Pour the egg mixture over the hashbrowns and meat.
6. Place in the oven for about an hour or until the egg looks fully cooked.
7. Add the cup of cheese on top of the casserole and cook for 5 more minutes.
8. Once it's done, let it cool a little bit and serve to your family.

Casserole Before being cooked

Casserole after being cooked

Honestly, this pan will probably last him about a week and a half or so (Lord-willing).  Like I mentioned before, if you're not a big fan of all of the meat, feel free to add vegetables to it like peppers or onions, whatever you feel might be good in it.

Hope you enjoy it!  Happy eating!!

Jenni