Gluten-Free muffins? Yes! It’s hard to believe that making muffins gluten-free can taste fabulous, and Cookbook Author, Camilla Saulsbury, shows us how in one of her latest cookbooks “150 Best Gluten-Free Muffin Recipes”. This book is a collection of great recipes, expert baking tips, expert baking techniques and even a gluten-free ingredient glossary to help the novice as well as the expert gluten-free baker. Recipes such as Rocky Road Muffins, Bacon Scallion Muffins, Indian Spice Coconut Muffins and Sour Cream Muffins are just a few calling my name. These Fresh Cherry Almond Muffins (pictured above) were out of this world. Before I could turn around, my 3 kids devoured them. These are perfect for this time of year when fresh cherries are at their peak. For a chance to win a copy of this book, leave me a comment telling me what type of muffin is your favorite. For additional chances to win, follow the steps below and leave me a comment telling me you did so. Good Luck! Winner will be drawn June 12th at 8 a.m CST.
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Fresh Cherry and Almond Muffins
12-cup muffin pan, greased
11⁄2 cups Brown Rice Flour Blend (see below) 375 mL
1⁄2 cup almond flour 125 mL
1 tbsp gluten-free baking powder 15 mL
1 tsp ground cinnamon 5 mL
1⁄2 tsp salt 2 mL
1⁄2 tsp xanthan gum 2 mL
1⁄2 cup granulated sugar 125 mL
1 egg 1
1⁄4 cup vegetable oil 60 mL
3⁄4 tsp almond extract 3 mL
1 cup plain yogurt 250 mL
1⁄4 cup milk 60 mL
1 cup coarsely chopped pitted 250 mL
Brown Rice Flour Blend
Makes 3 cups (750 mL)
2 cups finely ground 500 mL
brown rice flour
2⁄3 cup potato starch 150 mL
1⁄3 cup tapioca starch 75 mL
1. In a bowl, whisk together brown rice flour, potato starch and tapioca starch. Use as directed in recipes.
1. Preheat oven to 350°F (180°C)
2. In a large bowl, whisk together flour blend, almond flour, baking powder, cinnamon, salt and xanthan gum.
3. In a medium bowl, whisk together sugar, egg, oil and almond extract until well blended. Whisk in yogurt and milk until blended.
4. Add the egg mixture to the flour mixture and stir until well blended. Gently fold in cherries.
5. Divide batter equally among prepared muffin cups.
6. Bake in preheated oven for 20 to 25 minutes or until tops are golden and a toothpick inserted in the center comes out clean. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.
Make It Casein-Free:
Replace the milk with non-dairy milk (soy, almond, rice or hemp).
Excerpted from 150 Best Gluten-Free Muffin Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. www.robertrose.ca Reprinted with permission. All rights reserved.