COMMENTS:
With so much zucchini from a friend's garden we are finding all sorts of great recipes to use it up! This one was adapted (barely) from allrecipes.
INGREDIENTS:
1 1/2 cups (GF) flour
3/4 cup sugar
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg
1/2 cup oil (we used a little less)
1/4 cup milk
1 Tablespoon lemon juice
1 teaspoon vanilla
1 cup shredded zucchini
1 cup mini chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees. Grease loaf pan/Line muffin pan with paper liners.
Combine flour, sugar, soda, cinnamon, and salt in small bowl.
In separate bowl, blend egg, oil, milk, lemon juice, and vanilla.
Stir moist ingredients into dry ingredients.
Now fold in zucchini and chocolate chips.
Bake muffins for 20-25 minutes or loaf for 45-60 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree
or Dairy Free but it appears to have those ingredients in it... that
means the recipe is still delicious with substitutes/replacements. Ex:
soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce),
all-purpose gluten free flour (Better Batter is my favorite), etc.
Please check your individual ingredients to be sure they are GF or DF,
if that is what you need.
Showing posts with label Muffins. Show all posts
Showing posts with label Muffins. Show all posts
Pumpkin Chocolate Chip Muffins
COMMENTS:
Thanks to onceamonthmeals.com, we discovered these great muffins, especially in the fall! They can be made GF and they freeze and reheat extremely well!
INGREDIENTS:
1 can pumpkin
1 3/4 cups sugar
2 eggs
1 cup oil
2 cups chocolate chips
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
3/8 teaspoon allspice
3/8 teaspoon nutmeg
DIRECTIONS:
Preheat oven to 400 degrees. Mix pumpkin, sugar and egg. Add oil and mix well. Blend in other ingredients. Fill lined/ greased muffin pans 2/3 full. Bake in preheated oven at 400 degrees for 20-25 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Thanks to onceamonthmeals.com, we discovered these great muffins, especially in the fall! They can be made GF and they freeze and reheat extremely well!
INGREDIENTS:
1 can pumpkin
1 3/4 cups sugar
2 eggs
1 cup oil
2 cups chocolate chips
3 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon ginger
3/8 teaspoon allspice
3/8 teaspoon nutmeg
DIRECTIONS:
Preheat oven to 400 degrees. Mix pumpkin, sugar and egg. Add oil and mix well. Blend in other ingredients. Fill lined/ greased muffin pans 2/3 full. Bake in preheated oven at 400 degrees for 20-25 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Chocolate Cappuccino Muffins
COMMENTS:
I found this recipe at kentuckysketches.blogspot.com These are dangerous! But oh, so good! Even gluten free!
INGREDIENTS:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons instant coffee granules
1 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1 cup milk
1/2 cup butter melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips finely chopped
1/2 cup milk chocolate chips finely chopped
DIRECTIONS:
Combine your dry ingredients in a large mixing bowl.
In a small bowl, mix together your egg, milk, melted butter and vanilla extract.
Add the liquid mixture to the dry and stir just until moistened.
Stir in your chocolate until well-combined, then fill greased or paper-lined muffin cups.
For regular-sized muffins, bake at 375 for 20-24 minutes or until golden brown. Personally, I prefer mini-muffins, (they're cute, bite-sized, and kid-friendly,) and they should bake at the same temperature for about 10-15 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
I found this recipe at kentuckysketches.blogspot.com These are dangerous! But oh, so good! Even gluten free!
INGREDIENTS:
2 cups all-purpose flour
1/2 cup sugar
1/2 cup packed brown sugar
2 teaspoons baking powder
2 teaspoons instant coffee granules
1 teaspoon cinnamon
1/4 teaspoon salt
1 egg
1 cup milk
1/2 cup butter melted
1 teaspoon vanilla extract
1/2 cup semisweet chocolate chips finely chopped
1/2 cup milk chocolate chips finely chopped
DIRECTIONS:
Combine your dry ingredients in a large mixing bowl.
In a small bowl, mix together your egg, milk, melted butter and vanilla extract.
Add the liquid mixture to the dry and stir just until moistened.
Stir in your chocolate until well-combined, then fill greased or paper-lined muffin cups.
For regular-sized muffins, bake at 375 for 20-24 minutes or until golden brown. Personally, I prefer mini-muffins, (they're cute, bite-sized, and kid-friendly,) and they should bake at the same temperature for about 10-15 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
Chocolate Banana Pumpkin Muffins
COMMENTS:
This recipe is adapted from another Pinterest find. I made it gluten free and substituted for the less common ingredients (almond meal).
INGREDIENTS:
2 smashed ripe bananas
1/2 cup pumpkin
1/3 cup plain yogurt
5 T butter, melted
2 large eggs
1 teaspoon vanilla
2/3 cup brown sugar
1 1/2 cups all-purpose GF flour
1/4 cup ground flaxseed
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
DIRECTIONS:
Blend together bananas, pumpkin, yogurt, butter, eggs, and vanilla.
In separate bowl combine remaining ingredients, mixing well.
Blend dry ingredients into wet ingredients, just until moistened.
Scoop into greased muffin pans. (it makes about 15 muffins)
Bake at 350 degrees for 15-20 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
This recipe is adapted from another Pinterest find. I made it gluten free and substituted for the less common ingredients (almond meal).
INGREDIENTS:
1/2 cup pumpkin
1/3 cup plain yogurt
5 T butter, melted
2 large eggs
1 teaspoon vanilla
2/3 cup brown sugar
1 1/2 cups all-purpose GF flour
1/4 cup ground flaxseed
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
DIRECTIONS:
Blend together bananas, pumpkin, yogurt, butter, eggs, and vanilla.
In separate bowl combine remaining ingredients, mixing well.
Blend dry ingredients into wet ingredients, just until moistened.
Scoop into greased muffin pans. (it makes about 15 muffins)
Bake at 350 degrees for 15-20 minutes.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Blueberry Muffins with Streusel Topping
COMMENTS:
I'm still experimenting with different gluten free breakfast and snack options. These muffins with a streusel topping, slightly adapted from a recipe found online, were great!
MUFFIN INGREDIENTS:
2 cups all purpose (GF) flour
1/2 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda
3/4 teaspoon guar gum
1/4 teaspoon salt
1 1/2 cups blueberries (I used frozen)
1/2 cup milk
1/2 cup canola oil
2 eggs
1 teaspoon vanilla
STREUSEL TOPPING INGREDIENTS:
1/2 cup all purpose (GF) flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon guar gum
3 Tablespoons melted butter
DIRECTIONS:
Mix flour, sugar, baking powder, baking soda, guar gum, and salt in large mixing bowl. Add milk, oil, eggs, and vanilla; mix well. Add blueberries.
Fill greased muffin pans 2/3 full.
Mix together streusel topping ingredients and sprinkle on top of muffins.
Bake at 375* for about 20 minutes, or until golden. (Makes a dozen muffins.)
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
I'm still experimenting with different gluten free breakfast and snack options. These muffins with a streusel topping, slightly adapted from a recipe found online, were great!
MUFFIN INGREDIENTS:
2 cups all purpose (GF) flour
1/2 cup sugar
1 Tablespoon baking powder
1 teaspoon baking soda3/4 teaspoon guar gum
1/4 teaspoon salt
1 1/2 cups blueberries (I used frozen)
1/2 cup milk
1/2 cup canola oil
2 eggs
1 teaspoon vanilla
STREUSEL TOPPING INGREDIENTS:
1/2 cup all purpose (GF) flour
1/3 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon guar gum
3 Tablespoons melted butter
DIRECTIONS:
Mix flour, sugar, baking powder, baking soda, guar gum, and salt in large mixing bowl. Add milk, oil, eggs, and vanilla; mix well. Add blueberries.
Fill greased muffin pans 2/3 full.
Mix together streusel topping ingredients and sprinkle on top of muffins.
Bake at 375* for about 20 minutes, or until golden. (Makes a dozen muffins.)
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Cranberry Banana Oat Loaves
COMMENTS:
In looking for something different for my over-ripened bananas, I found this recipe at allrecipes.com that I adapted slightly based on some of the comments. I made eight mini-loaves. This is very yummy warmed up with butter! Mmmmm!
INGREDIENTS:
1 1/4 cup (GF) all-purpose flour
1 cup oats
1 Tablespoon baking powder
1/2 teaspoon salt
2 large eggs
2 ripened bananas
2 Tablespoons sour cream
1/3 cup applesauce
1/2 cup white sugar
3/4 cup Craisins
1/2 teaspoon lemon juice
DIRECTIONS:
Preheat oven to 350 degrees. Grease loaf pan/muffin pan/mini-loaves pan.
Mix together flour, oats, baking powder, and salt; set aside.
In mixing bowl, beat eggs until smooth. Add bananas, sour cream, and applesauce. Now add sugar, cranberries, and lemon juice until evenly blended.
Fold oat mixture into mixing bowl and pour into prepared pan(s).
Bake mini loaves for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool for a bit on cooling rack before removing from pan.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
In looking for something different for my over-ripened bananas, I found this recipe at allrecipes.com that I adapted slightly based on some of the comments. I made eight mini-loaves. This is very yummy warmed up with butter! Mmmmm!
INGREDIENTS:
1 1/4 cup (GF) all-purpose flour
1 cup oats
1 Tablespoon baking powder
1/2 teaspoon salt
2 large eggs
2 ripened bananas
2 Tablespoons sour cream
1/3 cup applesauce
1/2 cup white sugar
3/4 cup Craisins
1/2 teaspoon lemon juice
DIRECTIONS:
Preheat oven to 350 degrees. Grease loaf pan/muffin pan/mini-loaves pan.
Mix together flour, oats, baking powder, and salt; set aside.
In mixing bowl, beat eggs until smooth. Add bananas, sour cream, and applesauce. Now add sugar, cranberries, and lemon juice until evenly blended.
Fold oat mixture into mixing bowl and pour into prepared pan(s).
Bake mini loaves for 30 minutes or until a toothpick inserted into the center comes out clean.
Cool for a bit on cooling rack before removing from pan.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Banana Streusel Muffins
COMMENTS:
Another recipe from allrecipes that I made gluten free. So good! The riper your bananas, the tastier it will be!
INGREDIENTS:
1 1/2 cups all-purpose (GF) flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
3 VERY RIPE bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
STREUSEL TOPPING:
1/3 cup brown sugar
2 Tablespoons all-purpose flour
1/4 teaspoon cinnamon
1 Tablespoon butter
DIRECTIONS:
Mix together flour, soda, baking powder, and salt in small bowl.
In mixing bowl beat bananas, sugar, egg, and butter together.
Add flour mixture to banana mixture, mixing just until moistened.
Spoon batter into muffin cups prepared with muffin liners.
In small bowl mix together streusel ingredients, cutting in the butter.
Sprinkle over muffins.
Bake 18-20 minutes in a 375* oven. Remove from pan to cool.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Another recipe from allrecipes that I made gluten free. So good! The riper your bananas, the tastier it will be!
INGREDIENTS:
1 1/2 cups all-purpose (GF) flour
1 teaspoon baking powder
1/2 teaspoon salt
3 VERY RIPE bananas, mashed
3/4 cup white sugar
1 egg, lightly beaten
1/3 cup butter, melted
STREUSEL TOPPING:
1/3 cup brown sugar
2 Tablespoons all-purpose flour
1/4 teaspoon cinnamon
1 Tablespoon butter
DIRECTIONS:
Mix together flour, soda, baking powder, and salt in small bowl.
In mixing bowl beat bananas, sugar, egg, and butter together.
Add flour mixture to banana mixture, mixing just until moistened.
Spoon batter into muffin cups prepared with muffin liners.
In small bowl mix together streusel ingredients, cutting in the butter.
Sprinkle over muffins.
Bake 18-20 minutes in a 375* oven. Remove from pan to cool.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 10/2014
Breakfast Cupcakes
COMMENTS:
In a search for different breakfasts - more variety - I came across a freezer baked oatmeal online. It was a link from a link from a link... Anyway, it was awesome to read that adding some chocolate chips doesn't really change the nutritional value enough to make a difference. But having the chocolate chips definitely makes a difference in taste and children's preferences! So here is my adapted version of this recipe:
INGREDIENTS:
3 eggs
1 Tablespoon vanilla extract
1 cup unsweetened applesauce
3/4 cup brown sugar
1 banana, mashed
1 cup craisins
5 cups old fashioned oats
1 teaspoon salt
3 teaspoons baking powder
1/2 cup ground flax seed
1 Tablespoon cinnamon
2 1/2 cups milk
1/2 cup chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
In a large bowl, mix eggs, vanilla, applesauce, and brown sugar until combined; add banana and craisins.
In another bowl, mix oats, salt, baking powder, flax seed, and cinnamon.
Dump dry ingredients into wet ingredients; mix well.
Pour in milk and stir until combined.
Mix in the chocolate chips.
Scoop mixture evenly into two dozen muffin cups lined with cupcake liners.
Bake 35-40 minutes or until set.
Cool completely before freezing in freezer bags.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 1/2015
In a search for different breakfasts - more variety - I came across a freezer baked oatmeal online. It was a link from a link from a link... Anyway, it was awesome to read that adding some chocolate chips doesn't really change the nutritional value enough to make a difference. But having the chocolate chips definitely makes a difference in taste and children's preferences! So here is my adapted version of this recipe:
INGREDIENTS:
3 eggs
1 Tablespoon vanilla extract1 cup unsweetened applesauce
3/4 cup brown sugar
1 banana, mashed
1 cup craisins
5 cups old fashioned oats
1 teaspoon salt
3 teaspoons baking powder
1/2 cup ground flax seed
1 Tablespoon cinnamon
2 1/2 cups milk
1/2 cup chocolate chips
DIRECTIONS:
Preheat oven to 350 degrees.
In a large bowl, mix eggs, vanilla, applesauce, and brown sugar until combined; add banana and craisins.
In another bowl, mix oats, salt, baking powder, flax seed, and cinnamon.
Dump dry ingredients into wet ingredients; mix well.
Pour in milk and stir until combined.
Mix in the chocolate chips.
Scoop mixture evenly into two dozen muffin cups lined with cupcake liners.
Bake 35-40 minutes or until set.
Cool completely before freezing in freezer bags.
SPECIAL NOTE:
If I have labeled a recipe as GlutenFree or Dairy Free but it appears to have those ingredients in it... that means the recipe is still delicious with substitutes/replacements. Ex: soy milk, lactose-free cheese, Bragg's liquid aminos (for soy sauce), all-purpose gluten free flour (Better Batter is my favorite), etc. Please check your individual ingredients to be sure they are GF or DF, if that is what you need.
updated 1/2015
Banana-Chocolate Chip Muffins
COMMENTS:
This is a yummy recipe I got from Family Fun's website. They say the muffins freeze well wrapped in foil and then reheated in the microwave for 30 seconds once unwrapped. I wasn't sure ours would last long enough to freeze but I did get some frozen and they reheated very well!!
INGREDIENTS:
1 1/2 cups flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas
1/2 cup milk
1 teaspoon vanilla
3/4 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 cup mini chocolate chips
DIRECTIONS:
Heat the oven to 375 degrees. Line 18-24 muffin wells with paper liners. (I prefer foil liners when I can find them.)
In a medium-size bowl, whisk together both flours, the baking powder, baking soda, and salt. In another bowl, mash the bananas, then stir in the milk and vanilla until well blended.
In large mixing bowl, beat together butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each. Reduce the mixer's speed and blend in one third of the flour mixture followed by half the banana mixture. Continue alternating between flour and banana mixtures, until all ingredients have been incorporated into the batter. Fold in chocolate chips.
Dive the batter evenly among the muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for ten minutes, then transfer to a wire rack to cool completely.
This is a yummy recipe I got from Family Fun's website. They say the muffins freeze well wrapped in foil and then reheated in the microwave for 30 seconds once unwrapped. I wasn't sure ours would last long enough to freeze but I did get some frozen and they reheated very well!!
INGREDIENTS:
1 1/2 cups flour
1 cup whole wheat flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 ripe bananas
1/2 cup milk
1 teaspoon vanilla
3/4 cup butter, at room temperature
1/2 cup sugar
1/2 cup brown sugar
3 eggs
1 cup mini chocolate chips
DIRECTIONS:
Heat the oven to 375 degrees. Line 18-24 muffin wells with paper liners. (I prefer foil liners when I can find them.)
In a medium-size bowl, whisk together both flours, the baking powder, baking soda, and salt. In another bowl, mash the bananas, then stir in the milk and vanilla until well blended.
In large mixing bowl, beat together butter and sugars until light and fluffy, about 3 minutes. Beat in the eggs one at a time, mixing well after each. Reduce the mixer's speed and blend in one third of the flour mixture followed by half the banana mixture. Continue alternating between flour and banana mixtures, until all ingredients have been incorporated into the batter. Fold in chocolate chips.
Dive the batter evenly among the muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for ten minutes, then transfer to a wire rack to cool completely.
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