The Sunday Recipe: Orange Cranberry Muffins

This is a reprise of a recipe I shared last year with just a few changes. Orange and cranberry are so ubiquitous at this time of year, that it doesn’t seem fair, most of it has wheat flour in it. This one is gluten free. (These got a tiny bit scorched as I’m still getting used to my new oven, but they tasted just fine.)

Orange Cranberry Muffins

Ingredients

  • 1/2 cup orange juice
  • 1/3 cup dried cranberries
  • 1 cup quick oats
  • 1 cup buttermilk
  • 2 large eggs
  • 1/3 cup maple syrup
  • 1/3 cup melted butter, cooled
  • 3/4 cup white rice flour
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon sea salt
  • Zest of one orange (optional)

Directions

  1. Combine dried cranberries with orange juice in a glass bowl or measuring cup.
  2. Microwave on low power, about 50% power for one minute.
  3. Allow to sit for at least one hour, preferably overnight in the fridge.
  4. When ready to make the muffins, pour the cranberries into a strainer and set aside.
  5. Preheat oven to 400 degrees.
  6. Combine the oats and buttermilk then allow to sit for 10 minutes.
  7. Grease 12 muffin cups.
  8. In a large bowl, whisk the eggs.
  9. Add maple syrup.
  10. Mix the melted butter.
  11. Add white rice flour, tapioca flour, baking powder, baking soda, and salt.
  12. Stir in cranberries and orange zest.
  13. Divvy up amongst the 12 muffin cups.
  14. Bake for 20 to 25 minutes.
  15. Allow to cool for 10 minutes.
  16. Enjoy.

The Sunday Recipe: Spiced Applesauce Oatmeal Muffins

The first time I made these, I went with the 400 degree oven, like I do for most muffins and baked for 22 minutes, but they scorched on the bottom. The crumb topping I was using, which was intended for apple crisp, was delicious, but sunk in a bit.

The second time I made them, I switched to the crumb topping that my Betty Crocker cook book gives for apple streusel muffins. I also turned the oven down to the 350 degrees that I used on the original cake recipe. The muffins without topping were great, the ones with it were good too, but the topping sunk in to make a filling.

Third try – 425 for 5 minutes to puff the top, like Sally’s Baking Addiction recommends, then down to 350 for the remaining 15 minutes. This time I refrigerated the crumb topping a bit. It melted AND sunk in.

I liked the muffins better themselves when they were baked at 350 so I’m forgetting about the crumb topping for now. Maybe a nice glaze made with powdered sugar and cider?

Spiced Applesauce Oatmeal Muffins

Dry ingredients

  • 3/4 cups white rice flour
  • 2 tablespoons tapioca flour
  • 3/4 cup oat flour (3/4 cups of oats processes into the same for oat flour.)
  • 1/2 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon sea salt

Wet ingredients

  • 1/2 cup apple cider
  • 6 tablespoons applesauce
  • 3 tablespoons each melted butter and light olive oil
  • ½ cup overflowing maple syrup
  • 2 large eggs 
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350F.
  2. Spray two 6 cup muffin tins with cooking spray, or grease.
  3. Whisk the wet ingredients together in another bowl. (There are a lot of wet ingredients, go with a big bowl.)
  4. Add the processed oats or oat flour and let sit for 10 minutes.
  5. Meanwhile, whisk the dry ingredients together in a large mixing bowl.
  6. Add the wet ingredients to the dry and whisk until just combined.
  7. Pour the batter into the prepared pan and bake for 25 minutes, until a knife inserted near the center of one side of the round comes out clean.
  8. Allow to cool in the pan for 10 minutes.

The Sunday Recipe: Apple Cinnamon Oatmeal Muffins #glutenfree

Cinnamon Apple Oatmeal Muffins #glutenfree

I’d been craving cinnamon apple oatmeal one day but didn’t have a chance to get any so that weekend, when I decided to make oatmeal muffins, I thought, why not? I peeled then grated up a granny smith apple, added a teaspoon of cinnamon, and we had cinnamon apple oatmeal muffins. My daughter turned her nose up at them, but my husband and I enjoyed them thoroughly, and for a few days.

Ingredients

  • 1 cup rolled oats (quick or old fashioned)
  • 1 cup buttermilk
  • 2 eggs
  • 1/3 cup maple syrup
  • 1/3 cup light tasting olive oil
  • ¾ cup white rice flour (120 grams)
  • 2 tablespoons tapioca flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 apple, peeled and grated

Directions

  1. Preheat oven 400 degrees and spray or grease a 12 muffin tin.
  2. Place 1 tablespoon of lemon juice or vinegar in a measuring cup then fill to the one cup mark with milk. Allow to sit for 10 minutes. (This is a substitute for 1 cup buttermilk.)
  3. Combine oats and buttermilk. Allow to sit for 10 minutes.
  4. In a measuring bowl, whisk eggs.
  5. Add maple syrup.
  6. Mix in light olive oil.
  7. Add white rice flour, tapioca flour, baking powder, baking soda, cinnamon, and salt.
  8. Peel and grate apple then add to batter immediately.
  9. Divvy up into a 12-muffin pan.
  10. Bake at 400 degrees for 20 to 25 minutes.
  11. Allow to rest for 5 to 10 minutes before running a thin knife around edge to lift out.
  12. Enjoy!

The Sunday Recipe: Non-Traditional Irish Soda Bread Muffins

This is definitely not what you would call a “traditional” Irish soda bread.

I started out with a muffin recipe from A Spicy Perspective, which can be found here – ttps://www.aspicyperspective.com/irish-soda-bread-muffins/ – if you want a recipe that uses regular flour.

Then I started making my substitutions to create something gluten free and a little more friendly for me. Here’s what I came up with. It’s similar, in some ways, but also different. However, my husband and I agreed that it was delicious – buttery, sweet, and tender. (I actually think he liked it better than regular Irish soda bread.)

If you give it a try, let me know how you like it.

Paleo Irish Soda Bread Muffins

Ingredients

  • ½ cup unsalted butter, gently melted
  • 1 egg plus 1 egg white
  • 1/3 cup maple syrup
  • 1 cup buttermilk
  • 1 cup almond flour
  • ½ cup tapioca flour
  • ¾ teaspoons baking soda
  • 1 ¼ teaspoons baking powder
  • ¾ teaspoon sea salt
  • 1 cup coconut flour, sifted to break up clumps
  • 1 cup raisins, plumped in hot water and drained (I used golden raisins.)

Directions

  1. Plump your raisins in hot water for 20 minutes then drain.
  2. Preheat the oven to 350.
  3. Prep 18 muffin wells with cooking spray or paper liners. (I have a 12 cup and two 6 cup tins so I used one large and one small.)
  4. Cut up the butter and warm it gently in the microwave, stirring to melt every minute or so. Set aside.
  5. Whisk the egg with the maple syrup.
  6. Add in the buttermilk.
  7. Add the almond flour, tapioca flour, baking soda, baking powder, and salt.
  8. Stir in the melted butter.
  9. Add the coconut flour and raisins last, folding to combine quickly but gently. (Coconut flour has a tendency to stiffen dough quickly.)
  10. You will have a fluffy dough. Spoon gently into the prepared tins. (This won’t puff a lot when baking so you don’t want to deflate the air you have in there.)
  11. Bake for 20 minutes.
  12. Allow to cool at least 10 minutes before serving.
  13. Enjoy!