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DAIRY/GLUTEN FREE RECIPES!10 Pages!
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<blockquote data-source="post: 2916"><p>Hi, and another one just in time for Sunday morning breakfast. This muffin is very caky and won't stand up to a lunchbucket! Don't need butter as it is the richest thing I've ever sunk my teeth into!</p><p></p><p>Buttertart Muffins</p><p></p><p>In a saucepan combine:</p><p></p><p>l-l/2 cups raisins</p><p>3/4 cup granulated sugar</p><p>l/2 cup butter, cut into chunks (only!)</p><p>2 eggs, beaten</p><p>l/2 cup soy (or your fluid substitute) milk</p><p>l tsp vanilla, or butterscotch or rum flavour</p><p></p><p>Place over medium heat and cook, stirring frequently until mixture is hot, slightly thickened and just beginning to bubble, from 4 - 5 minutes. Cool slightly, uncovered in the fridge while continuing with rest of recipe. Preheat oven to 375 and grease l2 muffin cups.</p><p></p><p>l-l/2 cups BH flour</p><p>l tbsp. baking powder</p><p>l tsp baking soda</p><p>l tsp Xanthan or guar gum (important!)</p><p>pinch of salt</p><p>l/2 cup chopped walnuts (optional)</p><p>l/4 cup corn or MAPLE syrup</p><p></p><p>Mix all, (except maple or corn syrup) in a large mixing bowl. Pour in warm raison mixture and stir just until combined. Spoon batter into muffin cups and bake in centre of preheated oven for l5-l7 minutes or until cake pick comes out clean. Remove from oven and immeditely pour l tsp of maple syrup over each muffin. Let cool for l0 minutes then serve warm. Buttering these things is overkill! Freeze beautifully.</p><p></p><p>NOTE: if you have found any of my muffin recipes (especially the applesauce or zuchinni ones) are soft or crumbly, please add l tsp of guar or xanthan gum to the recipe. All gluten fee baking is much softer than "normal" baking. We all have to improve and add to these recipes. I will never be insulted by making things better! Happy Eating. Tracey</p><p></p><p>------------------</p><p>At home mom of 3 daughters, middle one ADD/ODD, happily married 23 years, Holistic, with big Akita dog and small cat!</p></blockquote><p></p>
[QUOTE=", post: 2916"] Hi, and another one just in time for Sunday morning breakfast. This muffin is very caky and won't stand up to a lunchbucket! Don't need butter as it is the richest thing I've ever sunk my teeth into! Buttertart Muffins In a saucepan combine: l-l/2 cups raisins 3/4 cup granulated sugar l/2 cup butter, cut into chunks (only!) 2 eggs, beaten l/2 cup soy (or your fluid substitute) milk l tsp vanilla, or butterscotch or rum flavour Place over medium heat and cook, stirring frequently until mixture is hot, slightly thickened and just beginning to bubble, from 4 - 5 minutes. Cool slightly, uncovered in the fridge while continuing with rest of recipe. Preheat oven to 375 and grease l2 muffin cups. l-l/2 cups BH flour l tbsp. baking powder l tsp baking soda l tsp Xanthan or guar gum (important!) pinch of salt l/2 cup chopped walnuts (optional) l/4 cup corn or MAPLE syrup Mix all, (except maple or corn syrup) in a large mixing bowl. Pour in warm raison mixture and stir just until combined. Spoon batter into muffin cups and bake in centre of preheated oven for l5-l7 minutes or until cake pick comes out clean. Remove from oven and immeditely pour l tsp of maple syrup over each muffin. Let cool for l0 minutes then serve warm. Buttering these things is overkill! Freeze beautifully. NOTE: if you have found any of my muffin recipes (especially the applesauce or zuchinni ones) are soft or crumbly, please add l tsp of guar or xanthan gum to the recipe. All gluten fee baking is much softer than "normal" baking. We all have to improve and add to these recipes. I will never be insulted by making things better! Happy Eating. Tracey ------------------ At home mom of 3 daughters, middle one ADD/ODD, happily married 23 years, Holistic, with big Akita dog and small cat! [/QUOTE]
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DAIRY/GLUTEN FREE RECIPES!10 Pages!
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