Gluten Free Banana Muffins – Optional with Blueberry's

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Gluten Free Banana Muffins – Optional with Blueberry's

Preheat oven 325*

Line muffin tins with muffin liners 15 Muffins

In a stand up mixer bowl cream for 1 minute medium/high speed

1 stick of soften Butter

1-1/4 cups Sugar

turn mixer to low

add

2 eggs one at a time

until mixed in

add:

2 Mashed ripen Bananas

1 tsp Vanilla

½ cup Milk – I use Almond Milk

In a smaller bowl whisk together:

2 Cups Gluten Free Flour (I used Bobs Red Mill 1 to 1 Gluten Free Flour Blend)

if the flour blend doesn't have Xanthan gum add ½ tsp.

1-1/2 tsp Baking Soda

1 tsp Salt

1 tsp Cinnamon

add the flour mixture slowly to the banana mixture. Mix on low speed. Do not over mix. Scrape the bowl down.

Optional add:

Fold in

1 cup of Frozen Blueberries that have been dusted with Gluten Free Flour

Or 1 cup Mini or regular Chocolate chips.

Use an ice cream scoop to fill muffin tins ¾ full.

Sprinkle each muffin with a mixture of

Cinnamon and Sugar

Bake 20-24 minutes or until done. I use a digital thermometer inserted into the center. When it reaches

an internal temperature of 205-210* the muffins are done. Cool for 5 minutes in the muffin tins. Then remove and cool on a wire wrack.

Muffins can be frozen

Strawberry Yogurt Muffins ~ Gluten Free

Gluten Free Strawberry Yogurt Muffins

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Gluten Free Strawberry Yogurt Muffins:
In a small bowl whisk together:
1- ¾ Cups Gluten Free Flour (***See Footnote ***)
¾ Cups Sugar
½ tsp. Baking Powder
1 tsp. Baking Soda
½ tsp. Xanthan Gum
½ tsp. Salt
½ tsp. Cinnamon

In a large bowl whisk together:
2 Eggs, lightly beaten
½ cup Plain Yogurt
¼ Cup Melted Butter, Slightly cooled
1 tsp. Vanilla
Add the Dry Ingredients with a wooden spoon a little bit at a time.
Just until moistened, you do not want to over beat the batter.

Coarsely dice:
1-1/2 Cups Fresh or Frozen Strawberries
Using a Rubber Spatula fold the Strawberries into the batter.

Spray Muffin tins with Cooking spray.
Makes 11-12 Muffins
Using an ice cream scoop evenly measure the batter into the muffin tins.

Optional:
Add some slices of Natural Almonds to each Muffin then sprinkle with a little bit of Cinnamon and Sugar.

Bake in a preheated 375* oven

For 18-20 Minutes or until an Thermometer inserted into the center reaches an internal temperature of 205-210* the Muffins are done.

Cool for 5 minutes in the muffin tins.
Then remove to a wire rack to cool.

These muffins can be served warm or slightly reheated in the microwave.
You can also freeze them in a container. Take out what you need an microwave for 20 seconds depending on your microwave.

ENJOY!!


(***Footnote***)
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/




Canon PowerShot SX230 HS 14X Zoom

Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software

Crown Royal Cookies ~ Gluten Free

Crown Royal Cookies ~ Gluten Free

For more recipes and tidbits please join me on my
Facebook Gluten Free Page:
https://www.facebook.com/SharingGlutenFreeRecipes



Crown Royal Cookies ~ Gluten Free:

In a stand mixer with a paddle add:
1 stick  (½ cup) Room Temperature Butter
1-1/2 Cups Sugar
½ Cup Cocoa Powder
Start with the mixer on low, then turn up the mixer and Cream thoroughly

Add and Mix:
2 eggs – 1 at a time
1 tsp. Vanilla

Add and Mix
½ Cup Crown Royal Regular or Maple Whiskey (***See Footnote 1***)


Whisk together in a medium bowl:
2-1/4 Cups Gluten Free Flour (***See Footnote 2***)
1 tsp. Xanthan Gum
½ tsp. Baking Soda
½ tsp. Salt

Slowly add the dry ingredients to the wet ingredients, scrap down the bowl a couple of times. Mix until combined.

Line 2 Cookie sheets with Sil-Pat Baking Mats

Using a 1 TBL size cookie scoop measure out the dough. The dough is sticky,, I would dip the cookie scoop into warm water every 3-4 cookies to easily release the cookie dough.

Bake in a 375* Preheated oven
For 11-12 Minutes.
Cool on the Cookie sheets for 2 Minutes
Remove the cookies and cool on a wire rack.

When the cookies are completely cooled lightly dust with Confectioner's Sugar (Powdered Sugar).

Makes 3-1/2 dozen cookies.

ENJOY!


(***Footnote 1 ***)
http://www.celiac.com/gluten-free/blog/27/entry-85-alcoholic-beverages/
Crown Royal products
from the company: “Please be advised that Crown Royal products, which have been distilled, do not contain glutens or gluten residues. However, as this relates to a medical condition, may we suggest you consult your own physician concerning the consumption of alcohol beverage products?”


http://www.dummies.com/how-to/content/glutenfree-alcoholic-beverages.html


http://www.gfoverflow.com/product.php?id=008536


(***Footnote 2***)

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/

http://www.silpat.com/

http://www.crownroyal.com/


Camera:
Canon PowerShot SX230 HS 14X Zoom
Editor:
Corel ~ Videostudio ProX4 Professional Video Editing Software