sweet saturday: gluten-free mini muffins
Sweet Saturday: Take Three... Success!
Since more and more people I know and love are being diagnosed as celiac, I'm constantly keeping an eye out for gluten-free recipes. This one fell in my lap out of the blue. I was watching what I thought was a regular episode of Giada at Home about a kid's party called Treasure Hunt, and lo-and-behold, the carrot and zucchini mini-muffins she made as dessert were gluten-free! Yay!
Most of the ingredients were readily available. I got to make good use of the awesome Canadian maple syrup that I recently received (thank you Nora!). Tracking down the flours (almond and brown rice) was a little challenging, and after visiting several places one would think would logically carry them and leaving empty handed, I eventually found them at my neighborhood Ralphs (another reason why Studio City is a cool place to live).
I followed the recipe exactly, which is what I do the first time I bake a new recipe. I usually have to tinker it a little bit afterwards but this one was delicious at first try and I intend to make it a staple at our home. Even the whipped cream and honey frosting, which I initially thought might be a problem, was perfect.
We gave this recipe six thumbs up!
The best part was being able to send some to my mom.
Sweet Saturday to you, too!
posted by Unknown @ 10:16 AM
8 Comments
8 Comments:
this is a handy recipe to have and the muffins look fantastic!
these look great! I love zucchini -
My husband is allergic to tree nuts, so I couldn't make the muffins themselves, but the whipped cream cheese & honey frosting I could try... I bet it would be good on pumpkin muffins too :)
YUM YUM YUM YUM.
I have gluten-free petit vanilla bean scones cooling on the counter right now. They're actually good!
If you ever have trouble finding flours, remember that you can almost always substitute similar gluten-free flours in a recipe. For example, you can substitute any nut flour for almond flour, and you can usually even substitute a high-protein flour like quinoa for nut flours in a pinch. And the more gluten-free flours you combine, the better.
The recipe you've linked could probably use just a small amount of xanthan gum to hold everything together.
Thank you, thank you ::takes a bow::
I've never tried this combination before, 1st Megan, and I dare say I do like the unusual frosting. I will be making a pumpkin cake next week, I'll try the cream cheese-honey combination instead of the usual glaze. Please let me know how yours comes out.
I didn't have any binding issues, 2nd Megan. It's amazing how one egg did the trick. I had some xantham gum left over from before but I wasn't sure about its expiration date. Thanks for the tip, I will definitely try that next time to see if it makes a difference. And I'm glad I kept looking for the almond flour, there was something about it that added an extra depth, subtle yet rich at the same time. If anything, I would maybe put a little less cinnamon, but then again, maybe not. Seriously, this was the best gluten-free baked good I've tasted so far (but with my limited experience, that doesn't say much).
Also, my name is Megan too. I quickly stuck to Filelalaine when I realized early there were more of us out there :)
Oh what timing!!! I was looking for more gluten free recipes!!! this is such a sweet post!!! Thank you for sharing this with us!!!
Pumpkins and other vegetables like carrots make FANTASTIC gluten-free baked treats. I keep a few cans in the pantry all the time in case I want to make something delicious my son won't suspect is gluten-free and healthy.
This is also why I keep the chocolate chips around: throwing a few into a recipe automatically makes it kid-friendly. DON'T TELL.
I hear you Megan. I usually sneak the vegetables in the pasta.
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