Blueberry Muffins {Gluten Free}

My hubby made these tasty little muffins for breakfast and they were a treat! I especially love the mini muffin size (I can eat more that way). These are a delicious gluten free alternative to our other Blueberry Muffin recipe. The crispy streusel topping is my favorite part, yummy.  Enjoy!

Recipe: (Makes 48 mini muffins or 24 standard muffins)
Wet Ingredients:
2 eggs
1 1/4 cup Gluten Free oat milk (you can substitute with any milk or milk substitute)
1/2 banana, smashed (slightly green banana works best)

Dry Ingredients:
1 1/4 cup All Purpose Gluten Free Flour
1 cup sorghum
1/4 cup almond flour
1/2 cup sugar
2 1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/4 teaspoon xantham gum
1 cup frozen blueberries

Topping:
1/4 cup Pamela's Baking and Pancake Mix flour
1/4 cup brown sugar
2 tbsp unsalted butter
1/4 tsp ground cinnamon

Directions:
1. Preheat oven to 375F'. In a large bowl, whisk all dry ingredients together. In a separate bowl whisk all the wet ingredients together until well combined.
2. Pour wet ingredients into dry ingredients and stir until thoroughly combined. Gently fold in frozen blueberries.
3. In a small bowl combine topping ingredients together and cut in cold butter using a pastry cutter or two forks
4. Scoop batter into a muffin tin coated with cooking spray, fill cups 3/4 full, sprinkle topping evenly over all the muffins. Bake at 375F' for 15 minutes or until a toothpick inserted in the center of a muffin comes out clean. (Increase bake time to 20-25 minutes if preparing standard size muffins) ...click here for the recipe!

Carrot Cakelettes {Gluten Free}

These are some deliciously sweet carrot cake mini cupcakes my hubby made {a.k.a. cakelettes}.  They have a surprise of crunchy coconut and walnuts.  We just love our mini muffin tin, which we use for baked goods like our mini scones and savory items like our mini turkey meatballs, so fun and a great portion size {I can eat 3 or 4 instead of just one}. This recipe is gluten free but you can always substitute half and half, all purpose flour and whole wheat flour, and leave out the xanthum gum if you don't need gluten free. Don't forget a dollop of J's tasty, lemony {less fat since there's no butter} cream cheese frosting to top them off. Enjoy!

Gluten Free Carrot Cakelette Recipe (makes two 8-inch rounds, 18-24 muffins or ~48-52 mini muffins)
Ingredients:
3 cups gluten free flour mix (recipe follows) [can substitute all purpose flour or whole wheat if you aren't eating gluten free]
1 Tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons cinnamon
1/2 teaspoon ground nutmeg
2 cups sugar
1/4 cups vegetable oil
1 cup organic apple sauce
2 large eggs, room temperature
1/2 cup egg beaters
2 teaspoons vanilla extract
2 1/2 cups grated carrots ~2 good sized carrots, peeled before you grate them
1 cup walnuts, chopped
1/4 cup shredded sweetened coconut

Directions:
1. Preheat oven to 350ºF. Spray two mini muffin trays with cooking spray.
2. In a large bowl mix together flour, baking powder, baking soda, salt, cinnamon and nutmeg.
3. In a separate bowl, using an electric mixer (or stand mixer) beat sugar, oil, apple sauce, eggs, Egg Beater's and vanilla until well combined, ~ 1 minute.
4. With the mixer set to low speed add the dry mixture to the wet one cup at a time, mix for 1 minute. Turn off mixer and gently add carrots, nuts and coconut, mixing by hand.
5. Scoop into muffin trays {we like to use our mini kitchen scoop #20} and bake for 15-17 minutes or until tooth pick comes out clean and internal temperature is 190-200'F
 

And because cream cheese frosting goes perfectly with carrot cake...

Lemon Cream Cheese Frosting Recipe
Ingredients:
8 oz whipped cream cheese
1 2/3 cups powdered sugar
1/2 teaspoon vanilla extract
the juice and zest of 1/2 a lemon

Directions:
1. Blend all the ingredients until smooth, chill in the fridge until firm then you're ready to frost your cakelettes.

and because our 3 year old asked and we thought it would be fun...
we put a candle in one
and sang,"Happy Friday to you!"

Gluten Free Flour Mix Recipe {or you can use a premade gluten free flour mix found on the health food isle of the market}
1 cup brown rice flour
1/2 cup white rice flour
1/4 cup Quinoa flour
1 tsp coconut flour
1/2 cup sorghum flour
2/3 cup potato starch
1/3 cup tapioca starch
1-1/2 teaspoons xanthan gum
Mix well. If you want to make extra to have on hand for future baking store in a sealed container in the fridge. ...click here for the recipe!

Pumpkin Pie Bread

This is a quick bread my hubby made that tastes a lot like pumpkin pie. It's even better when served the next day.

Back in October I took my boys to the Pumpkin Patch for the Preschool fieldtrip,
we came home with a beautiful blue pumpkin.  

We never carved it so in early November we chunked it up, baked it {scoop out the seeds and place cut side down in a large glass baking dish, bake @ 350'F for 20-40min until tender} 

 

and pureed it in the food processor into beautiful orange puree.  

Would you believe it made nearly 12 cups of puree?

We used up some more of that homemade pumpkin puree for this recipe.  The mini muffins were a hit at my son's Preschool snack time this week. This recipe makes either two 9x5 loafs or one loaf and 48 mini muffins. Another fun use for our trusty mini muffin tin. Enjoy and try getting the kids in the kitchen to help.

Recipe: makes 2 (9x5) loafs OR one (9x5) loaf and 48 mini muffins

Ingredients:
3 1/2 cups all-purpose flour (may need up to 4 cups)
2 teaspoons baking soda
1 teaspoon baking powder
3 teaspoons pumpkin pie spice
1 teaspoon salt
3 cups white sugar
1/2 cup vegetable oil
1/4 cup Plain yogurt
4 eggs
1 (15 ounce) can pumpkin puree (or ~2 cups homemade pumpkin puree)
1/2 cup water
1/2 cup walnuts, optional

Directions
1. Preheat oven to 350' F. Spray two 9x5 inch loaf pans with cooking spray (or prepare mini muffin tin if using), not necessary to spray Stoneware pans. Sift dry ingredients together; 3 1/2 cups of flour, the baking soda, baking powder, salt, and pumpkin pie spice. Set aside.

2. In a large bowl, beat together sugar, oil, yogurt, eggs, and pumpkin puree. Add dry ingredients 1/2 cup at a time, add the water. If your pumpkin puree is thin you may need to add up to 1/2 cup more flour here until you get a cake batter type consistency. Stir in walnuts if using. Divide batter evenly between the prepared pans, use a tablespoon to fill the mini muffins about 3/4 full.

3. Bake for 1 hour-1 hour, 10 minutes for a loaf size, 10-14 minutes for mini muffins or until a toothpick inserted into the center comes out clean. Store wrapped in plastic wrap at room temperature. ...click here for the recipe!