SEEDED MORNING GLORY MUFFINS
Provided by Silvana Nardone
Time 35m
Yield 12 muffins
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the Gluten-Free Flour Blend, quinoa flour, sugar, baking soda, cinnamon and salt. In a small bowl, whisk together the eggs, oil and vanilla. Add the wet ingredients to the flour mixture and whisk to combine. Add the carrots, apple, pineapple, raisins, coconut and sunflower seeds; stir to coat.
- Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the tops evenly with sesame seeds. Bake until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Let the muffins cool completely in the muffin pan set on a rack.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
GLUTEN-FREE ENGLISH MUFFINS
Sure, gluten-free foods are so widespread now that you can find gluten-free English muffins in the freezer section of most grocery stores. However, making them yourself gives you soft English muffins with a crisp crunch at the edges that's so much better than anything you can buy in a store. There's also something wonderfully fun about making your own¿letting the dough rise and proof, griddling them and then baking them off. And breakfast sandwiches with homemade English muffins are always extra-special.
Provided by Shauna Ahern
Categories side-dish
Time 3h55m
Yield 6 English muffins
Number Of Ingredients 9
Steps:
- Combine the dry ingredients. Put the flour, yeast, sugar, psyllium husks and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix well on low speed.
- Make the dough. Add the butter and 1/2 cup buttermilk to the dry ingredients and blend them together on medium-low speed. (The dough should be soft and cohesive. If the dough feels too dry, dribble in a bit more of the buttermilk until the dough is pliable.) Let the mixer run for 5 minutes. Scrape down the sides of the bowl and form the dough into a ball. It should be a bit sticky.
- Rise the dough. Transfer the dough to a large bowl and cover with plastic wrap. Set the bowl in a warm place and let the dough rise for 90 minutes. (Unlike gluten dough, this dough will not double in volume. Instead, this rising time allows the dough to fully hydrate and rise a bit.)
- Proof the dough. Line a baking sheet with parchment paper and set aside. Turn the dough out onto a clean surface and cut it into 6 equal pieces. Knead 1 piece of dough for a moment to release air pockets, then roll it into a ball. Repeat with the remaining pieces of dough, arranging balls on the prepared baking sheet, evenly spaced apart. Cover with a kitchen towel and let them sit in a warm place for 1 hour.
- Prepare to bake. Preheat the oven to 350 degrees F. Dust the tops and bottoms of each ball of dough with cornmeal.
- Griddle the English muffins. Set a large cast-iron skillet over medium heat. (An electric griddle works well too.) Lightly grease the pan with oil or butter. Put 3 balls of dough into the hot skillet and flatten them a bit with the palm of your hand. Cook until the bottoms of the English muffins are browned, about 5 minutes. Flip and cook them for another 5 minutes.
- Bake the English muffins. Transfer the skillet to the oven and bake until the sides of the English muffins feel set, about 5 minutes. Move the English muffins to a cooling rack.
- Repeat with the remaining 3 balls of dough.
- Cool the English muffins completely before splitting them open and eating them.
EGGNOG MUFFINS
This scrumptious muffins are chock-full of pecans and raisins.-Susan Brown, Northglenn, Colorado
Provided by Taste of Home
Categories Snacks
Time 30m
Yield 16 muffins.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, combine the first five ingredients. In another bowl, combine the egg, eggnog and oil; stir into dry ingredients just until moistened. Fold in raisins and pecans. Fill greased or paper-lined muffin cups two-thirds full. , Bake until a toothpick comes out clean, 20-25 minutes. Cool for 5 minutes in pan; remove from pans and cool completely on wire racks.
Nutrition Facts : Calories 252 calories, Fat 12g fat (2g saturated fat), Cholesterol 30mg cholesterol, Sodium 169mg sodium, Carbohydrate 32g carbohydrate (13g sugars, Fiber 1g fiber), Protein 4g protein.
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