Gluten Free Pineapple Coconut Muffin Food

GLUTEN FREE PINEAPPLE COCONUT MUFFINS

Steps:

• Preheat the oven to 425° F. Line muffin tins with paper muffin liners and then spray them with nonstick spray. Set aside.
• In a large bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
• In another bowl, whisk together the eggs and sugar. Add the buttermilk, oil, and vanilla and whisk well.
• Make a well in the dry ingredients and pour the wet ingredients in the well. Top with the drained pineapple and coconut and use a spoon to gently mix everything together. Don't overmix. Let the batter rest while you make the topping and your oven preheats fully, at least 5 minutes.

GLUTEN-FREE PINEAPPLE COCONUT MUFFIN RECIPE

Steps:

• Preheat the oven to 350 degrees F. Line a muffin tin with paper liners.
• Spread the coconut rather thinly on a baking sheet and toast the coconut in a pre-heated oven for roughly 6 to 10 minutes, until slightly golden brown and toasted. Make sure to stir every couple of minutes to keep the coconut from over-browning. Remove from the oven and set aside.
• In a large mixing bowl, whisk together the dry ingredients.
• Add in liquids.Mix until well blended. The batter will be thick and smooth, a bit sticky, but not too wet.
• Add in pineapple and coconut.
• Spoon the batter into twelve lined muffin cups. Bake in the center of a preheated 350 degree oven for 25 minutes until domed and golden, and firm to the touch.
• Cool the pan on a wire rack for a few minutes, then pop the muffins out of the pan (to keep them from getting soggy bottoms). Fabulous warm.
• Wrap leftover muffins in foil, bag, and freeze for optimum taste and texture.

GIANT GLUTEN FREE PINEAPPLE COCONUT MUFFINS

Steps:

• Make the muffin batter! It will need to rest at room temp for 30 minutes before baking. First, in a large bowl, whisk together the eggs, white sugar, oil, sour cream, coconut and vanilla extracts until thicker and smooth. Add in the 1 cup of crushed pineapple (in it's juice - don't strain it!) and whisk to combine. Add in the gluten free 1-1 flour, xanthan gum if your mix does not already contain it, arrowroot or corn starch (cornflour in the UK), blanched almond flour, baking powder, and salt (and yellow food coloring if using) and stir until just combined (do not overmix).
• Then place your six 4-inch cake pans on a cookie sheet and grease each pan with cooking spray or room temp butter, then spoon batter into each one evenly (they should be about 2/3-3/4 full). Then let the batter sit either on the counter for at least 30 minutes before baking.
• Once the batter has rested preheat the oven to 425° Fahrenheit. Bake for 5 minutes and then turn down the temperature to 350° (without opening the oven door!! Keep it closed) and continue 20-25 minutes until the tops spring back with touched or a skewer inserted into the center of the muffin comes out clean (do NOT open the oven while baking or the muffins will not rise fully, only open the oven a tiny bit to check if done). Let cool nearly-completely before turning out.
• While the muffins are cooling, make the glaze! In a medium bowl, stir together all of the glaze ingredients, starting with the 1 tsp of melted butter, 1 tsp of coconut extract and 1 tbsp of pineapple juice from the can and adding the rest of it as needed (you may not need all of it), until fully combined and very smooth (this may take some working). Check the consistency of the glaze: you're looking for a glaze that can pour over the muffins, but doesn't flow too quickly or it will simply run off and not hold on top of the muffins, when in doubt, thicker is better. Add more powdered sugar if it seems too thin/runny. Taste as you go! Add the salt last, and taste to be sure it's the right amount - it should enhance the flavor but not taste salty.
• Then use a spoon or small pitcher to pour the glaze over the muffins, and serve! You can let the glazed muffins sit at room temp for 30-45 minutes for the glaze to harden, then put into zip-top bags and keep in the fridge or freezer for up to a week. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!

GLUTEN FREE PINEAPPLE CARROT MUFFINS

Steps:

• In a large bowl whisk together the brown rice flour, ground oats, arrowroot, baking powder and soda, guar gum, ground chia, spice and salt.
• In a medium bowl beat the eggs, add the sugars, oil and vanilla, mix well.
• Add the wet ingredients to the dry, mixing well.
• Fold in the carrots and pineapple.
• Let sit for 30 minutes to allow the gum time to work.
• Bake in a 375 degree oven for 15 to 25 minutes.

PINEAPPLE - COCONUT MUFFINS

Steps:

• Preheat oven to 350F, line 2 muffin pans with paper cups.
• In a large bowl, beat butter and sugar until pale and fluffy; add eggs and vanilla, and beat well.
• Combine salt, baking powder, coconut, and flour.
• Drain and chop pineapple, reserving juice (about 7 ounces).
• Add the flour mixture to the butter mixture alternately with the reserved juice.
• Fold in pineapple, and fill muffin cups 2/3 full.
• Bake for 20-25 minutes.
• Note: Sprinkle sugar on top of muffins for crunchy muffin tops.