Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (20 page)
In a large bowl, beat the butter and shortening together on high speed until light and fluffy. Add both sugars and beat an additional 2 minutes. Add the eggs one at a time, beating for 45 seconds after each addition. Add the vanilla and the bananas and beat about 1 minute longer. Reduce the speed to low. Add 1½ cups of the flour blend and beat just until incorporated. Beat in the buttermilk.
Dust the chocolate chips with the remaining 1 tablespoon flour blend. Fold in the chocolate chips and coconut.
Fill the muffin cups about three-fourths full with the batter and bake 18 to 20 minutes, until a toothpick inserted in the center of a muffin comes out clean. Let stand in the pans for 5 minutes before transferring to a cooling rack. Dust with confectioners’ sugar, if desired.
MAKES 18 MUFFINS
Looking for a
recipe for a simple, moist, delicious accompaniment to coffee, I consulted my
Silver Palate Cookbook
, the book I rely on for great recipes with a unique twist. I happened upon a muffin recipe that called for oats, dates, pecans and maple syrup. Having run out of pecans, I improvised the topping, creating my own unique twist—a rich crumb of oats, butter, and maple syrup. The results were stunning and friendly to those with a nut allergy.
2 large eggs
1 cup low-fat buttermilk or vanilla soy milk
1 cup pure maple syrup
1½ cups Self-Rising Flour (page 16)
1½ cups gluten-free quick-cooking oats (see Pantry, page 274)
3 teaspoons ground cinnamon
1 teaspoon baking soda
1 cup chopped pitted dates
¾ cup gluten-free quick cooking oats
2 tablespoons butter or non-dairy buttery spread, softened
2 tablespoons pure maple syrup
Preheat oven to 350°F. Spray the insides of eighteen muffin liners lightly with PAM. Line the muffin tins. Beat the eggs, buttermilk, and maple syrup together in a mixing bowl. In a second bowl, combine the flour, oats, cinnamon, and baking soda. Blend into the wet ingredients just until combined. Fold in the dates. Using a ¼-cup scoop, fill the muffin cups three quarters full.
Make the topping: Combine the oats, butter, and syrup in a bowl and mix well. Sprinkle over the muffins.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack and cool for 10 minutes. Turn the muffins out onto the rack and cool completely.
These store well on the counter in a container for 2 to 3 days or may be frozen. Reheat frozen muffins by microwaving for 1 minute.
MAKES 20 TO 24 MUFFINS
Luscious ginger meets
tangy apricot in these light muffins. If you prefer not-so-sweet muffins, cut the amount of sugar to ½ cup.
2½ cups Self-Rising Flour (page 16), divided
¼ cup candied ginger
1 cup dried apricots (about 6 ounces)
¾ cup sugar
½ teaspoon baking soda
1¼ cups low-fat buttermilk, or soy, hemp, or coconut milk
2 large eggs
2 teaspoons vanilla extract
8 tablespoons (1 stick) unsalted butter, melted, or 6 tablespoons vegetable oil
Preheat the oven to 425°F. Lightly oil twenty to twenty-four medium muffin cups or line with muffin papers and spray the insides with vegetable spray.
In the bowl of a food processor fitted with the knife blade, combine 1 cup of the flour blend and candied ginger. Process until the ginger is finely chopped. Transfer to a large mixing bowl. Combine the remaining 1½ cups flour with the dried apricots. Pulse until the apricots are coarsely chopped. Add to the flour mixture along with the sugar and baking soda. Whisk to blend.
In a separate bowl, combine buttermilk, eggs, and vanilla and whisk lightly with a fork. Add to the dry ingredients, blending with a fork or wooden spoon just until the dry ingredients are moistened. Add the melted butter and stir to combine. Fill the muffin cups three-fourths full with the batter.