Hi,
My name is Brenda. I went on a Gluten Free Diet February 2012.
I'll be posting my Gluten Free Recipes, Videos and Product Reviews.
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These muffins are simple to make and taste wonderful. They are nice and moist due to the Apples and Yogurt.
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Gluten Free Apple Spice Muffins
In a large bowl whisk together: 2 Cups Gluten Free Flour (***See Footnote***) ½ tsp. Xanthan Gum ½ Cup Sugar 1 tsp. Baking Powder ½ tsp. Baking Soda ½ tsp. Salt 1 tsp. Cinnamon ½ tsp. Pumpkin Pie Spice
In a Medium bowl whisk together: 2 Eggs 1 Cup Vanilla Yogurt ¼ Cup melted butter, cooled
Pour the Wet ingredients over the Flour mixture Add: 1 Cup peel,core and finally chopped Apple (About 1 medium large Apple) Mix together with a Rubber Spatula just until everything has been combined.
Spray a Muffin tin with cooking spray Using an Ice Cream scoop evenly measure out the batter.
Sprinkle on some Turbinado Sugar on top of each Muffin
Bake in a 375* preheated oven for 20-25 minutes or until done. Insert a digital thermometer into the center of the muffin when it reaches an internal temperature of 205* the Muffins are done.
Cool the Muffins in the Pan on a wire rack for 5 Minutes
Remove from the Muffin tins and cool on a wire rack.
ENJOY!!!
(***FOOTNOTE***)
You can use the recipe below for Homemade Gluten Free flour mix or buy a Pre-made Gluten Free Flour Mix If your using a Pre-made Gluten Free Flour Mix check to see if it has Xanthan Gum, if it does then you do not need to add Xanathan Gum to the Recipe.
Gluten Free Homemade Flour Mix for: cookies, muffins, bars, brownies cakes, quick & yeast breads, rolls, buns and biscuits I got this recipe at the Gluten Free Expo.
2 1/4 Cups Bob's Red Mill Gluten Free Brown Rice Flour 1/4 Cup Bob's Red Mill Gluten Free Potato Starch 2/3 Cup Bob's Red Mill Gluten Free Tapioca Starch 3/4 Cup Bob's Red Mill Gluten Free Sweet Rice Flour 1/3 Cup Cornstarch
Measure all the ingredients into a container. I used a spoon to lightly mix it together then put the cover on and shake well. (Making sure its a tight fitting cover)
The original recipe called to add 2 tsp. Xanthan Gum I did not do that, I like to add mine to each recipe individually.
I've checked the internet and I have seen that many people use this mix so I don't know who was the original person who made the recipe.
http://www.bobsredmill.com/
Camera: Canon PowerShot SX230 HS 14X Zoom
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
This is my Copycat Version of Trader Joes Kale, Sweet Potato & Butternut Squash Pizza with Parmigiano Reggiano Cheese. They do not make a Gluten Free Version. I bought Trader Joes frozen pizza and cooked it for my Husband and he enjoyed it. I read the package to see what ingredients they used. Here is my Gluten free Version.
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Pre-heat oven to 425*. Preheat a pizza stone for 30 minutes Using a KitchenAid Mixer with a Paddle. In the large bowl of the Mixer combine water and yeast. Add 1 tsp Sugar. Stir/whisk to dissolve. Let sit for a 5 minutes. Mix 2 eggs (Room Temperature) and the Olive oil ~ Add to the water ~ Yeast mixture. Blend briefly with the Paddle of the KitchenAid Mixer. Add the Gluten Free Pizza Crust Mix using the paddle and blend about a minute. Scrape the bowl. Leaving dough in the bowl, split the dough in half. Using warm water on your hands will make it easier to manage the dough. Cover with Plastic wrap and a towel. Rise for 20 minutes. Grease 2 Pizza pans. My pans are 12”. Using wet hands, spread out the dough to cover the full pizza pans,, making an edge/crust. Bake on the pizza pans without toppings for 10 Minutes. Remove from oven.
Toppings for Pizza:
Wash and Dry: 2 Large Sweet Potatoes. Cook in the microwave until done. (Not Mushy) Cool, then remove the Skins. Slice into: Straight Cuts, sprinkle with Crushed Black Pepper
Defrost 12 oz. Package of Butternut Squash Remove the wrapper and squeeze the package to remove excess liquid. Place into a bowl and stir.
In a Skillet add Extra Virgin Olive oil, enough to coat the pan. Heat over medium High, Add: 2 Medium Sliced Onions Cook until caramelized, add Garlic to taste and cook 1 minute. Add to taste: Salt and Pepper Red Pepper Flakes (Optional) Cayenne Pepper (Optional) Cool the Onion mixture
Clean 1 Large Bunch of Curly Kale and Dry on a kitchen towel. Pick off the leaves, remove the Stems, any large pieces cut up. Place into a large bowl, sprinkle on Salte and Pepper. Sprinkle some Extra Virgin Olive Oil, just enough to coat all the Kale Leaves. Add the Onion Mixture and toss around. Let marinate for 1 Hour.
After your Dough has risen: (see full instructions for the pizza dough http://youtu.be/6P2u5B-4pnM) Spread out the Pizza Dough onto 2- 12"Greased Pizza Pans Cook your Pizza dough alone for 10 Minutes in a preheated 425* Oven. I place 1 Crust onto a rimless cookie sheet that I dusted with cornmeal (Or use a pizza paddle) Spread ½ of the Butternut Squash (thin layer) across the pizzas with a small rubber spatula. (I do one pizza at a time, because I only have 1 Pizza Stone. Remove the second crust from the pan and cool on a wire rack so it doesn't get soggy) Top with half the Kale Mixture Top with half the Sweet Potato straight cuts Use a vegetable peeler and peel Parmigiano Reggiano Cheese into Shaved pieces Place the Shaved pieces on top of the pizza, use as much as you would like.
Place the Pizza back into the oven onto a preheated Pizza Stone. Sprinkle a little bit of Cornmeal under the Pizza Crust to help slid the pizza onto the stone.
Bake at 425* for 20 Minutes or until done. Remove from the pizza stone and place on a wire rack. Brush the edge of the Crust with Extra Virgin Olive Oil. Add some more shaved Parmigiano Reggiano Cheese pieces (as much as you would like)
Slice and Serve.
This Pizza freezes wonderfully. Completely cool the Pizza on a wire rack. Place back onto a Pizza Pan and cover with Plastic wrap. I defrosted my Pizza and Re-heated on a Hot Pizza Stone until the Pizza was hot.
http://www.bobsredmill.com/
Camera: Canon PowerShot SX230 HS 14X Zoom
Editor: Corel ~ Videostudio ProX4 Professional Video Editing Software
Gluten Free Blueberry Lemon Yogurt Coffee Cake For more recipes and tidbits please join me on my Facebook Gluten Free Page: https://www.facebook.com/SharingGlutenFreeRecipes Gluten Free Blueberry Lemon Yogurt Coffee Cake: Using a Stand up Mixer with a Paddle: Cream together until fluffy ½ Cup Butter; Room Temperature ½ Cup Granulated Sugar Scrape down the bowl
Add: and beat in 2 Large Eggs; slightly beaten with a fork 1 tsp. Vanilla Extract Zest of 1 Lemon
In a Medium Bowl Whisk: 1-1/4 Cup Gluten Free Flour Mix (I used Bob's Red Mill Gluten Free 1 for 1 Baking Flour) ½ tsp Xanthan Gum (If using BRM 1 for 1 Mix then you do not need to add Xanthan Gum) 1 tsp. Baking Powder ¼ tsp. Baking Soda ¼ tsp. Salt
Remove the Bowl from the Mixer Using a Wooden Spoon Stir the Flour mixture into the Butter mixture (Batter will be thick) Add to this mixture using a Spatula: ½ Cup Plain Low-fat Yogurt
In a small bowl add: 1 Cup Frozen or Fresh Blueberries, toss with a little bit of Gluten Free Flour, this will keep the berries from sinking to the bottom. Gently fold in the Blueberries into the Batter with a Spatula
Streusel Filling/Topping In a small bowl mix with a fork: ½ Cup Brown Sugar 1 tsp. Cinnamon ½ tsp. Nutmeg 1 cup Chopped Walnuts
Spray and Flour an 8” Square Baking Pan. Pour half the batter into the pan. Sprinkle with ½ the Streusel. Top with remaining batter. I found using a small metal spatula helped to spread out the batter.
To the remaining Streusel add ¼ cup plus 2 Tbl. Gluten Free Flour and 2 TBL Butter. Mix with a fork or fingers until Crumbly. Sprinkle over the top of the batter.
Bake in a preheated 350* oven for 50-60 minutes or until a digital thermometer inserted into the center reaches 205*
Cool cake in the pan on a wire rack. Serve the cake from the pan.
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Gluten Free Bisquick Ham and Cheese Muffins: These tasty muffins are super easy to make using Gluten Free Bisquick. They are a family favorite! ENJOY!!
In a Medium bowl slightly whisk with a Fork 2 Eggs
With a Wooden Spoon stir in just until combined: 3 Cups Gluten Free Bisquick Baking Mix 1-1/3 Cups Milk 4 TBL. Vegetable Oil Batter will be thick
Fold in with a Rubber Spatula: 1 Cup Shredded Cheese, You can use any cheese of your choice; Example: Cheddar, Mexican Blend, Swiss, Mozzarella 1 Cup Chopped Ham
Spray a 12 Muffin cup tin with Cooking Spray.
Using an Ice Cream scoop evenly measure out the Batter.
I find that there is enough to get 13-15 muffins. Rather than dirtying another muffin tin I use a Ramekin dish,, spray with cooking spray and add the remanding batter.
Take more Shredded Cheese and sprinkle some on each muffin.
Bake in a preheated 400* oven For 18-20 Minutes or until golden brown
The Ramekin dish took the same amount of time to cook.
Remove from the pan and place on a wire rack; serve right away. These muffins freeze wonderfully. After they are completely cool, wrap each muffin in plastic wrap and place in a container in the freezer. When ready to serve, microwave the muffin on a plate for 30 seconds or until warm.
These Muffins taste great with softened butter.
You can also cook these as drop biscuits any size of your choice. Just cook them until they are golden brown
