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Thursday, February 9, 2017

GLUTEN FREE DAIRY FREE PEANUT BUTTER MUFFINS


Posted by Bryna Bear aka Gluten Free Baking Bear

     These GF Peanut Butter Muffins have a definite peanut butter taste.  They are moist and very tasty.  You can eat them alone or with you favorite jam.
     I transformed a wheat recipe for peanut butter bread into this GF muffin recipe.  The batter came out very thick.  It did not spread and smooth out during baking, but stayed as I had scooped it out into the paper liners.  If you like the lumpy top look you can just leave them as they scoop out, but if you like a smooth top I would suggest smoothing out the tops with wet hands before baking.  If you are artistic you could make some designs or shapes with the batter on top of the muffins.
     The muffins are not too sweet and very satisfying.  If you like peanut butter you will love these!  Enjoy!


GLUTEN FREE DAIRY FREE PEANUT BUTTER MUFFINS
Makes about 17

INGREDIENTS
1 cup
Sorghum Flour
½ cup
Tapioca Flour
¼ cup
Chickpea Flour
¼ cup
Coconut Flour
¾ tsp.
Xanthan Gum
4 tsp.
Baking Powder
1 cup
Peanut Butter - I used smooth with only peanuts as an ingredient & no salt
1 cup
Milk of Choice - I used almond
(If you use regular milk the recipe will not be dairy free.)
½ cup
Sugar - I used evaporated cane juice
½ tsp.
Himalayan Sea Salt


DIRECTIONS
1)     Preheat the oven to 375℉.  Prepare two muffin tins by lining them with 17 paper cupcake liners.
2)   In a medium bowl add the flours, xanthan gum and baking powder and mix together well.  Set aside.
3)   In the bowl of a stand mixer add the peanut butter, salt, sugar & milk and mix until well combined and smooth.
Peanut butter, salt, sugar and milk mixed together.
4)   All at once add the flour mixture and mix until the batter is smooth.
All of the flour added to the peanut butter mixture.


Batter after mixing until smooth.
5)   Scoop out the batter into the paper liners.  They should be about ¾ full.  If you prefer smooth even tops, smooth out the tops of the muffins using wet hands.  The batter is thick and will pretty much remain in whatever shape it lands.  You could have fun with it and make some designs on top if you are creative.
Raw batter scooped out into the paper liners.
6)   Bake in the preheated oven for about 20 minutes or until the center springs back when lightly pressed with a finger.
Peanut Butter Muffins after baking.
 Note that the batter stayed in the same shape as it was scooped out.

7)   Place on racks to cool.  Serve warm or at room temperature.  The first two days they are fine as they are, but after that they are better warmed up before eating.  These can be frozen for longer storage.  Just thaw at room temperature for 30 minutes and/or heat them up before serving.
The inside of a muffin.


A muffin with jam.
It is just like a peanut butter and jelly sandwich.

Thursday, February 2, 2017

GLUTEN FREE COCONUT CUPCAKES

Posted by Bryna Bear aka Gluten Free Baking Bear

     These yummy GF Coconut Cupcakes are easy to make and very delicious.  The texture is fluffy and moist and they have a delicate coconut flavor.  Using a glaze instead of frosting makes them just sweet enough and very easy to frost.  The toasted coconut on top give them a nice crunchy bite.  If you prefer you can use untoasted coconut for a crunch free texture.
     I used butter, and have not tried making these cupcakes with dairy free ingredients yet, but I’m sure the recipe would come out well.  When doing dairy free baking I usually substitute half margarine and half non-hydrogenated shortening and have very good results.
     Enjoy!

    
     GLUTEN FREE COCONUT CUPCAKES
Makes 12 - 17

Ingredients
CAKE
1 Stick/4 oz./8 Tbs.
Unsalted Butter
2 Tbs.
Vegetable Oil - light tasting such as sunflower or canola
1 cup
Sugar - I used evaporated cane juice crystals
½ tsp.
Himalayan Sea Salt
2 large
Eggs
1 ½ tsp.
Vanilla Extract
cup/5 oz.
Milk
½ cup
Unsweetened Shredded Coconut
½ cup
Sorghum Flour
¼ cup
Tapioca Flour
2 Tbs.
Chickpea Flour
2 Tbs.
Coconut Flour
¾ tsp.
Xanthan Gum
2 tsp.
Baking Powder


GLAZE
½ cup
Confectioner’s Sugar
2 tsp.
Milk


TOPPING
¼ cup
Unsweetened Shredded Coconut


Directions
CAKE
1)    Preheat the oven to 350℉.  Line muffin tins with 17 paper liners.
2)  In the bowl of a stand mixer or in a large bowl using a hand mixer or (elbow grease) and a wooden spoon, cream the butter, salt and sugar together until light and creamy.
3)  Mix in eggs, one at a time until combined.
4)  Add vanilla, oil, milk & coconut and mix well.
Creamed butter and sugar after the eggs and milk are mixed in.
5)  In a small bowl, combine the flours, baking powder and xanthan gum and whisk together until well blended.  Add the flour mixture, all at once, to the butter mixture and mix until smooth.
The flour mixture added to the butter mixture. 
Batter mixed until smooth.
6)  Using a scoop that measures 2 inches across, scoop the batter into each paper liner.  The liner cups should be ⅔ full. 
Batter scooped into paper liners.
7)  Bake for 18-20 minutes or until the cake springs back when lightly pressed with a finger.
Cupcakes after baking.
8)  Spread the ¼ cup of coconut out on a small baking sheet and place in the oven for 3-5 minutes or until the coconut turns golden brown.  Remove from the oven and allow to cool.  You can toast the coconut before or while the cupcakes are baking.
Toasted coconut.
9)  Allow the cupcakes to cool completely in a rack before glazing them.

GLAZE
1)    Add the confectioner’s sugar to a small bowl. 
2)    Add the milk one tsp. at a time until a thick liquid is formed.
3)    Use a teaspoon to pour some glaze on top of each cupcake and spread the glaze with the back of the spoon.

4)    While the glaze is still wet sprinkle some toasted coconut on top of each cupcake.
Center left front - no glaze.
Center right front - with glaze.
The rest of the cupcakes have glaze and toasted coconut on top.