I found this muffin recipe in Everyday Food. Fawn Dixon, in Fairbanks, Alaska submitted it to the magazine (thanks Fawn these are amazing and they worked well with gluten free flour). I made them up using The BlueChip groups featherlite rice flour all purpose baking mix. They turned out great. They are a great breakfast muffin. The batter is really think so don't panic. They are also a little labor intensive (if you grate the carrots by hand) but well worth the work.
Healthy Morning Muffins
Nonstick cooking spray
1 1/4 cups all-purpose flour, spooned and leveled (use your favorite gluten free variety)
1/2 cup packed dark-brown sugar
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon ground nutmeg
1/2 teaspoon coarse salt
1 cup old-fashioned rolled oats (BlueChip group also sells gluten free rolled oats)
1/2 cup raisins
3 tablespoons extra-virgin olive oil
1 large egg
1/3 cup skim milk
4 medium carrots, shredded
1 medium ripe banana, mashed
1. Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. If you are using a non-stick muffin pan do not use cooking spray it ruins the pan :). In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended.
2. Fill each muffin cup woth 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23-25 minutes (remember with gluten free flour cooking times do need to be increased. Make sure you adjust times accordingly). Serve murrins war or at room temperature. (to store. keep in an airtight container, up to 3 days).
Try this recipe and let me know how you like it. I added a cup of coconut when I made them because I like it. :) I'm use there are several other add ins you could use. What ever you like.
This recipe comes from the January/February issue #69 of Everyday Foods a Martha Stewart Magazine 2010 pgs 120-121.
Wednesday, February 3, 2010
Favorite Find
Betty Crocker has come out with some pre-made mixes that are pretty good.
So far I have tried the Brownies, Cookies, and Devils Food Cake. All three were pretty good.
My review is: Brownies Excellent
Cookies These are ok not my favorite but not awful either
Devils Food Excellent. I made this mix into cupcakes and shared them with my kids. They loved them and that's saying somethings because kids are the harshest critics.
So overall nice work Betty. (and they're relatively inexpensive as well which makes them a double plus).
So far I have tried the Brownies, Cookies, and Devils Food Cake. All three were pretty good.
My review is: Brownies Excellent
Cookies These are ok not my favorite but not awful either
Devils Food Excellent. I made this mix into cupcakes and shared them with my kids. They loved them and that's saying somethings because kids are the harshest critics.
So overall nice work Betty. (and they're relatively inexpensive as well which makes them a double plus).
Favorite Flour
I have tried quite a few flours. I'm going to tell you about many of them. My current favorite is The BlueChip Group's Featherlite Rice Flour All Purpose Bake Mix. It really is great. I have found that you really can substitute it cup for cup in any recipe. The baked goods turn out great. They're not as dense as some gf things are, which is really nice. Sometimes you have to cook the item longer than it says to ensure that it's not gooey in the middle.
Go out and buy some and give it a try and let me know what you think. Oh and if you can't find it here's the address so you can contact BlueChip group and order some.
Blue Chip Group Inc.
432 West 3440 South. Salt Lake City, Utah 84115-4228
www.bluechipgroup.net
1-800-878-0099
Go out and buy some and give it a try and let me know what you think. Oh and if you can't find it here's the address so you can contact BlueChip group and order some.
Blue Chip Group Inc.
432 West 3440 South. Salt Lake City, Utah 84115-4228
www.bluechipgroup.net
1-800-878-0099
First Blog Ever
Hi everyone
This is my very first blog. I'm kind of excited about this whole experience. I wanted to start this blog to help people with celiac enjoy everything possible about life.
I remember when I was first diagnosed, I felt like someone had died. I went through a mourning period that lasted about two weeks. Once I was over my initial shock I went on with life.
For the first year I ate alot of salads, because they were the easiest things to make gluten free (I hate to say it, but I really hate salads now).
Anyway, since I've been diagnosed food options and food quality have gotten better and better. More restaurants have developed gluten free menues (the days of restaurants saying we can't serve your kind are basically over).
I hope that people find the blog interesting and helpful. I plan on letting everyone know about my favorite products (and I want to hear about yours). Also things that I have found that work when cooking gluten free and anything else.
It's important that we celiacs stick together. :)
This is my very first blog. I'm kind of excited about this whole experience. I wanted to start this blog to help people with celiac enjoy everything possible about life.
I remember when I was first diagnosed, I felt like someone had died. I went through a mourning period that lasted about two weeks. Once I was over my initial shock I went on with life.
For the first year I ate alot of salads, because they were the easiest things to make gluten free (I hate to say it, but I really hate salads now).
Anyway, since I've been diagnosed food options and food quality have gotten better and better. More restaurants have developed gluten free menues (the days of restaurants saying we can't serve your kind are basically over).
I hope that people find the blog interesting and helpful. I plan on letting everyone know about my favorite products (and I want to hear about yours). Also things that I have found that work when cooking gluten free and anything else.
It's important that we celiacs stick together. :)
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