gluten free dairy free muffins

Irish Tea and Fruit Muffins

gluten free and dairy free Irish Tea and Fruit Muffins

This muffin brings back fond memories of many Saturday mornings serving up fresh baked goods at the farmer's market. For 4 years I had a baking business that I ran alongside my mom and my sister in law. For about 6 months out of the year we would bake all day each Friday and be at the market most of the day selling our goodies. 

Irish tea bread mini-loaves was one of the things that we sold, especially because we were called "Farmer's Tea." We brought a lovely tea party spread to the market with our baked goods and fresh, hot organic tea that we served along with the treats. 

This delectable tea bread which I have now turned into muffins and converted to a gluten free recipe will always be one of my favorites. I hope that you will enjoy it soon with a steaming hot cup of tea on a cold, rainy day. 

Irish Tea and Fruit Muffins: 

Makes 12 muffins

2 1/2 cups mixed dried fruit (raisins, apricots, plums, pears, peaches, pineapple, cherries, dates, etc.) chopped small- to about the size of raisins

1 cup boiling black tea

1 egg

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon allspice

4 teaspoons fresh grated orange rind

1 tablespoon honey

1 cup coconut sugar

1 teaspoon salt

3 teaspoons baking powder

2 cups gluten free flour mix**

**GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 cup almond flour

1 teaspoon xanthan gum 

--12 paper muffin liners

--12 small pieces of dried pineapple to garnish tops of muffins

1. The night before making the muffins: In a medium bowl, soak the chopped dried fruit in the hot tea. Soak overnight. 

2. Mix together the gluten free flour mix. You will use 2 cups of the mix. Store the rest in a plastic bag in the refrigerator. 

2. In the morning add all of the remaining ingredients and mix well. The mixture will seem dry at first and is very thick, but after stirring a minute or two the mixture will absorb the liquid in the tea, egg and honey. 

3. Preheat the oven to 350F. Place paper liners in the cups of a muffin tin.

4. Evenly distribute the muffin batter between the 12 holes in the muffin tin. Bake for about 15 minutes, then place the dried pineapple slices on top of the muffins and bake for another 5 minutes or until golden brown and checked for doneness with a toothpick in the middle of the muffin.  

I hope you enjoyed this delicious muffin recipe! If you did, pass it on to a fruit & tea loving friend! 

Gluten Free Muffin Round Up!

Gluten Free Muffin Round Up! Three great, healthy muffin recipes!

 

 

Muffins are such a handy, healthy food to have around. They make a quick breakfast, a great accompaniment to soups and stews and a great snack on the go. I love these three easy muffin recipes. You can even prepare a double batch ahead and freeze some of these muffins so that you can keep enjoying them in the coming days. 

I hope that you find a muffin here that you really love and can enjoy with your friends and family. 

Oat Date and Almond Fruit Muffins: 

Makes 12 large muffins

1 1/2 cups gluten free flour mix (see recipe below) 

GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 teaspoon baking soda

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon xanthan gum

1/2 cup dates, chopped

1/2 cup chopped almonds

1 cup gluten free oats

1/2 cup raisins

2 ripe, soft bananas

1 unpeeled, grated apple

2 eggs

1 teaspoon vanilla

5 tablespoons melted coconut oil

4 tablespoons honey

6 tablespoons coconut milk

1/2 cup coconut sugar

1. Heat the oven to 350F. 

2. Place paper muffin liners into the cups of a muffin tin. 

3. Stir together the gluten free flour mix, baking soda, baking powder, cinnamon, nutmeg, cloves and xanthan gum with a wire whisk in a medium bowl. Add the dates, almonds, oats and raisins and set aside. 

4. In a separate, large bowl, mash the bananas with a fork, add the grated apple, eggs, vanilla, honey and coconut milk and stir to combine the ingredients. Add the coconut sugar and  stir again until mixed together. 

5. Add the dry ingredients to the wet ingredients and stir to make a smooth batter. 

6. Scoop the batter into the 12 muffin cups. Fill them full and make sure that the batter is evenly distributed between the 12 cups. 

7. Bake the middle of a preheated oven for 20-30 minutes or until muffins are golden brown and the center springs back when touched. Cool on a wire rack.

 

Cultured Coconut Milk Oatmeal Muffins: 

1 egg

1 cup cultured coconut milk, vanilla flavor (unsweetened) (coconut milk yogurt) 

1/2 cup coconut sugar

1/3 cup coconut oil (Keep at room temperature and add in little chunks) 

1 cup gluten free oatmeal

1 cup gluten free flour mix

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

unsweetened coconut flakes to sprinkle on top

1. Heat the oven to 400F. 

2. Grease 12 muffin cups with coconut oil, or vegetable oil spray. Beat egg, stir in cultured coconut milk, coconut sugar and coconut oil. 

3. Mix in remaining ingredients, just until moistened. Batter should be lumpy. Bake 15-20 minutes, just until top springs back when touched and the muffins are golden brown. 

 

Kabocha Squash Ginger Muffins

Makes approximately 10 muffins

The first step in this recipe involves roasting and pureeing the squash. The directions to do so are below: 

Roasting the Kabocha Squash: 

1 medium kabocha squash (found in Asian markets) 

1. Heat the oven to 325F.

2. Cut the squash in half. Scoop out the seeds.

3. Place both halves on a rimmed baking sheet in the oven. Roast for 1 hour or until the squash is cooked through and soft.

4. Let the squash cool to room temperature. Scoop out the flesh and puree it in a food processor until smooth. Now your puree is ready to be used in the recipe below. 1 roasted kabocha squash will yield about 2 cups puree, enough for 2 recipes or 20 muffins. 

 Muffin Recipe: 

1 3/4 cups gluten free flour mix

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 cup (plus extra for sprinkling on top) finely chopped crystallized ginger

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup honey

1 cup kabocha squash puree

2/3 cup coconut oil, melted

1/2 cup applesauce

2 eggs

1 teaspoon pure vanilla extract

1. Heat the oven to 350F. Spray 10 muffin cups with vegetable oil spray or grease with melted coconut oil. 

1. In a medium bowl, mix all of the dry ingredients together. 

2. In a separate medium bowl, mix the honey, squash puree, coconut oil, applesauce, eggs and vanilla extract together with a large whisk. Whisk until smooth and well combined. 

3. Add the dry ingredients to the squash mixture. Mix just until combined. 

4. Scoop an even amount of batter into each of the 10 muffin cups. There will be 2 empty cups. Fill those with water so that the muffins will bake evenly. 

5. Place the pan in the oven and top with chopped crystallized ginger if desired. 

6. Bake for about 20 minutes or until done in the center. 

I hope that you enjoy these delicious muffins! If you love this post and it made you hungry, pass it on to a muffin-loving friend! 

Oat Date and Almond Fruit Muffins

190.JPG

I absolutely love keeping in touch with relatives through email or cards through the mail. There is something special about keeping in touch that has always stayed with me. It began when I used to write to my Aunt Hazel in California as a child. Back then, I communicated by letter. I loved writing to her about how I was doing in school and what I was interested in at the time. She was such a great correspondent and always wrote back and also sent me a lot of fun books. 

Now I correspond on a regular basis by email with my Aunt Echo, my mom's sister. I love hearing about what she is doing where she lives in Maryland, how the weather is there and the projects she is working on. Recently, she sent me a lovely recipe for fruit and nut muffins. I was intrigued by it and so I decided to work on it, add some different mix-ins, different spices and also make it gluten free and dairy free. I am quite pleased with the results and I know my aunt will enjoy hearing about this recipe as well. 

I hope that you stay in touch with your loved ones as much as you can, and that you share a muffin and tea with them in person soon as well. Enjoy! 

Oat Date and Almond Fruit Muffins: 

Makes 12 large muffins

1 1/2 cups gluten free flour mix (see recipe below) 

GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 teaspoon baking soda

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon xanthan gum

1/2 cup dates, chopped

1/2 cup chopped almonds

1 cup gluten free oats

1/2 cup raisins

2 ripe, soft bananas

1 unpeeled, grated apple

2 eggs

1 teaspoon vanilla

5 tablespoons melted coconut oil

4 tablespoons honey

6 tablespoons coconut milk

1/2 cup coconut sugar

1. Heat the oven to 350F. 

2. Place paper muffin liners into the cups of a muffin tin. 

3. Stir together the gluten free flour mix, baking soda, baking powder, cinnamon, nutmeg, cloves and xanthan gum with a wire whisk in a medium bowl. Add the dates, almonds, oats and raisins and set aside. 

4. In a separate, large bowl, mash the bananas with a fork, add the grated apple, eggs, vanilla, honey and coconut milk and stir to combine the ingredients. Add the coconut sugar and  stir again until mixed together. 

5. Add the dry ingredients to the wet ingredients and stir to make a smooth batter. 

6. Scoop the batter into the 12 muffin cups. Fill them full and make sure that the batter is evenly distributed between the 12 cups. 

7. Bake the middle of a preheated oven for 20-30 minutes or until muffins are golden brown and the center springs back when touched. Cool on a wire rack. 

Enjoy these delicious muffins for a healthy breakfast or a quick snack! If you loved this recipe, pass it on to a muffin-lover you know! I know these muffins are rapidly disappearing in my house! 

Cultured Coconut Milk Oatmeal Muffins

Cultured Coconut Milk Oatmeal Muffins

This special recipe is dedicated to my grandpa, Harry Pedersen. These muffins in their original form were the ones that he loved. I loved to invite my grandparents over to dinner and I would always make these muffins as part of the meal. Every single time, my grandpa would eat several and exclaim how much he loved those muffins and how tasty they were. This was music to my ears and such a boost for me as a young cook/baker. 

I loved how my grandpa was the kind of person (when we stayed with our grandparents from time to time if my parents were on a business trip) who would wake up early, walk down the driveway to get the paper, make sure we were ready for school, cook up a healthy breakfast and make sure to take us to school. He was not afraid to be a caretaker, a cook, an amazing gardener and so much more. I loved all of his qualities and these muffins remind me of how much he would enjoy food and really enjoy the moments with his family. 

I changed this recipe to be gluten free and dairy free and it brings me even more joy now that I am able to offer these to everyone! I love the flavor, the delicious coconut and the texture of the muffins hot from the oven. 

I hope that you enjoy these muffins and relish them with joy as much as my grandpa did! 

Cultured Coconut Milk Oatmeal Muffins: 

1 egg

1 cup cultured coconut milk, vanilla flavor (unsweetened) (coconut milk yogurt) 

1/2 cup coconut sugar

1/3 cup coconut oil (Keep at room temperature and add in little chunks) 

1 cup gluten free oatmeal

1 cup gluten free flour mix

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

unsweetened coconut flakes to sprinkle on top

1. Heat the oven to 400F. 

2. Grease 12 muffin cups with coconut oil, or vegetable oil spray. Beat egg, stir in cultured coconut milk, coconut sugar and coconut oil. 

3. Mix in remaining ingredients, just until moistened. Batter should be lumpy. Bake 15-20 minutes, just until top springs back when touched and the muffins are golden brown. 

Enjoy!!