You are currently browsing the category archive for the ‘Muffins & Cupcakes’ category.

While I personally do not know anyone who has a problem with gluten in their diets, I wanted to experiment with a couple of gluten free recipes in case I am called to bake for someone who cannot tolerate this particular protein. It has previously never occurred to me that some people cannot enjoy regular grains like wheat, rye or barley and it was not until medical school that I learnt about celiac disease and how difficult it is for such patients to go about their daily grocery shopping and cooking.  We now have a reasonable wide range of gluten-free products in supermarkets and specialty stores but most of these unfortunately do not come cheap.

Coconut flour is one which can be safely consumed by anyone on a gluten-free diet without having to break the bank. Easily available in your local store [I found mine at Shoprite Tamarin under Lemcke Brand from South Africa], coconut flour, while being healthier that your refined wheat flour derivatives, will not give the same ‘lift’ during baking such that your cakes and muffins will lack the expected light and fluffy texture. If it is your first time, you will be surprised [like me!] to discover that this recipe, from King Arthur Flour, calls for less flour [as little as ¼ cup for a dozen muffins] and typically twice the number of eggs. This is because coconut flour readily absorbs moisture from the batter, so I think it does help to have a few fresh berries in there.

COCONUT FLOUR BLUEBERRY MUFFINS

Ingredients:

1/4 cup coconut flour, sifted

1/4 teaspoon baking powder

3 large eggs, room temperature

3 tablespoons butter, melted

3 tablespoons honey

1/4 teaspoon kitchen salt

1/4 teaspoon vanilla extract

1/8 teaspoon almond extract

1/2 cup fresh blueberries

Method:

  • Preheat the oven to 400°F and lightly grease six wells of a standard muffin pan.

  • Line the pan with greased muffin papers. Sift coconut flour and baking powder.

  • Mix it until well blended. Stir together the eggs, butter, honey, salt, and extracts.

  • Add the dry ingredients into the wet ingredients until there are no visible lumps.

  • Gently fold the fresh blueberries into the batter till they are evenly incorporated.

  • Scoop the batter into the prepared muffin cups, filling each cup to about half full.

  • Bake for 16 to 18 minutes, until a toothpick inserted into center comes out clean.

  • Cool for about 5 minutes in pan, then transfer to a rack to cool. Makes 6 muffins.

Coconut Flour Blueberry Muffins

Advertisements

The classic financier, made with finely ground almonds, is something I bake every time I have extra egg whites left over from homemade custards or ice cream. Very basic in its ingredient list and baking method, the only lengthy step you will encounter is to brown a few knobs of unsalted butter to create the aromatic beurre noisette, which highlights the nutty flavor of this delicate loaf-shaped friandise.  For a twist, I switched the almond meal in Weekend Bakery‘s recipe to a good measure of ground pistachios with a light sprinkling of chopped nuts on top and they were as good as the traditional almond financiers. I am further encouraged to try them with other nuts like pecans or cashew nuts just to see which one I like best.

PISTACHIO FINANCIERS

Ingredients:

30 g pastry flour

50 g pistachios

25 g almond flour

150 g icing sugar

Pinch of kitchen salt

1/8 teaspoon almond extract

3 egg whites, room temperature

100g unsalted browned butter

20g pistachios, chopped

Method:

  • Shell the pistachios and grind them to a fine powder along with one teaspoon pastry flour.

  • In a bowl, combine sugar, salt, pastry flour, almond flour, pistachios and almond extract.

  • Add egg whites and stir with a whisk until you have a smooth mixture, 1 minute is enough.

  • Add browned butter in a steady stream, whisking continuously. Transfer it to a piping bag.

  • Put it in the fridge for one hour. Preheat your oven to 200 °C / 390 °F conventional setting.

  • Now fill the prepared financier molds and sprinkle the tops with roasted chopped pistachios.

  • Bake for 15 to 20 minutes until golden brown. Leave in pan for 5 minutes before turning out.

  • Cool completely on a wire rack. Financiers are best eaten while fresh. Makes 12 financiers.

Pistachio Financiers

While these banana muffins might look cute enough to be lunch box treats for kids, I would recommend saving them for a grown-up tea party.  To please your younger guests, you would probably make them with candied cherries and milk chocolate chips but the recipe from Manila Spoon invariably works better with tart cherries [using Seeberger’s Soft Dried Cherries here] and chopped dark chocolate. I think it would be a fine idea to make a double batch so that you can split the batter between the two combinations and make both your kids and yourself happy.

CHOCOLATE CHERRY BANANA MUFFINS

Ingredients:

1 cup caster sugar

2 cups all purpose flour

2 teaspoons baking powder

1/2 teaspoon kitchen salt

2 eggs, room temperature

1 cup unsweetened yogurt

1/2 cup banana, mashed

1/4 cup vegetable oil

1 teaspoon vanilla extract

1 cup fresh or dried cherries

1/2 cup dark chocolate chips

Method:

  • Preheat oven to 400 F. In a large bowl, mix  dry ingredients. Mash or puree bananas in a food processor.

  • In a mixing bowl of a stand mixer, crack the eggs and beat until just combined. Add the wet ingredients.

  • Beat at medium speed until batter is smooth and there are no big banana lumps for about 1 to 2 minutes.

  • Combine the wet with the dry ingredients until well-blended. Fold in the cherries and the chocolate chips.

  • Divide evenly into a 12-cup muffin pan with liners. Fill each cup until nearly full. Bake for 18-22 minutes.

  • Leave to cool in pan for about 5 minutes and then transfer to a rack to cool completely. Makes 12 muffins.

Chocolate Cherry Banana Muffins

About Me

PrerrnaMirchi
Mauritius

My Baking Adventures

Daring Bakers

Blog Archives

© 2010 Inspiredtobake

Unauthorized use and/or duplication of material from Inspiredtobake without permission from the author is strictly prohibited. Excerpts and links may be used, as long as they redirect to the original content on this blog.

 Subscribe in a reader

Inspired To Bake

Promote Your Page Too

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 3,746 other followers