Friday, April 12, 2013

Gluten Free Applesauce Buckwheat Flaxseed Muffins

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Gluten Free Applesauce Buckwheat Flaxseed Muffins:
In a large bowl Whisk together:
¾ Cup Gluten Free Bob's Red Mill Brown Rice Flour
¾ Cup Gluten Free Arrowhead Mills Organic Buckwheat Flour
½ Cup Ground Flaxseed Meal
½ Cup Brown Sugar
½ tsp. Baking Soda
½ tsp. Xanthan Gum
¼ tsp. Salt
¾ tsp. Pumpkin Pie Spice
(I used Powdered Buttermilk add it with the Dry Ingredients following package instructions)

In a Medium bowl Whisk together:
2 Eggs
¼ Cup Coconut Oil
½ Cup unsweetened Applesauce
1 Cup Buttermilk or 1 Cup water for the Powdered Buttermilk

Pour the Liquid ingredients into the dry ingredients and mix until combined.

Fold in ¾ Cup Raisins (If the Raisins are sticky lightly sprinkle some rice flour on them)

Spray a Muffin Tin with Cooking Spray.
I used an Ice Cream scoop to help measure out the muffins evenly.
Sprinkle the tops of the muffins with a mixture of Cinnamon and Sugar.

Bake in a Pre-heated 375* oven
For 30 minutes or until done.
I use a Digital Thermometer, Inserted into the middle of the muffin, when it reaches an internal temperature of 205* the Muffins are done.
Cool muffins in the pan for 5 Minutes then remove them and cool completely on a wire rack.

Makes 11-12 Muffins

These muffins freeze well.


Taylor Pro Kitchen Waterproof Digital Thermometer:
I used a digital thermometer to check the bread for when its done. Bake until 205*-210* in the center of the bread.
Its also great to check the temperature of the milk and water before adding the yeast. Its a helpful gadget.

Canon PowerShot SX230 HS

Corel ~ Videostudio ProX4 Professional Video Editing Software
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