Bing Cherry & Walnut Muffins

Bing Cherry & Walnut Muffins

Michael Ruhlman’s new book, Ratio, is all about cooking with ratios. Many people don’t realize that this is the most precise type of baking. Using the proper ratios for cookies, cakes, muffins, scones… will ensure that your baked goods come out right every time. Ratio baking also allows you the flexibility to easily change recipes by adding or changing ingredients like nuts, fruits or extracts without needing a completely different recipe.

These muffins are using the basic muffin ratio of:

2 parts Flour

(gluten free flour blend including xanthan gum)

2 parts Liquid

1 part Egg

1 part Butter

Bing Cherry & Walnut Muffins

8 ounces GF Flour Blend (Namaste is my favorite)

4 ounces Sugar

1 tsp. Salt

2 tsp. Baking Powder

8 ounces Milk (Coconut, Rice, Almond, Hemp)

4 ounces Eggs (2 large eggs)

4 ounces Oil (Butter, Olive Oil, Coconut Oil)

1 tsp. Vanilla

1 cup Bing Cherries, pitted and diced

3/4 cup Walnuts, chopped

Bing Cherry & Walnut Muffins

Preheat oven to 350 F.

Line muffin tin with paper liners.

Makes approx. 10 -12 medium/large muffins or 40 mini muffins.

Combine flour, sugar, salt and baking powder in a small bowl. Set aside.

In a large bowl, combine milk, eggs, oil and vanilla. Whisk until even.

Add dry ingredients to milk/egg mixture and whisk until just combined.

Stir in cherries and walnuts.

Spoon batter into baking cups.

Bake 10-15 minutes for mini muffins.

Bake 25-30 minutes for larger muffins.

Test with a toothpick to make sure cooked all the way through.

Let cool 5 minutes and Enjoy!

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Chocolate Peanut Butter Cookies

Chocolate Peanut Butter Cookies

These super simple, super yummy cookies are almost like mini brownies.

Chocolate Peanut Butter Cookies

3/4 cup Gluten Free Oat Flour

(you can grind your own with oats and a coffee grinder)

1 tsp. Baking Powder

1/3 cup Cocoa Powder

1 cup Peanut Butter

3/4 cup Maple Syrup

1 egg

Preheat oven to 325 F. Line baking sheet with parchment paper.

In small bowl, combine oat flour, baking powder and cocoa powder.

In medium bowl, mix peanut butter, maple syrup and egg.

Add dry ingredients into the peanut butter mixture and mix well.

Use a tablespoon to dollop cookie dough onto parchment lined baking sheets.

Bake about 10-15 minutes, rotating pan 180 degrees half way through.

Let cool 5 minutes and Enjoy.

Makes approximately 18 cookies.

Chocolate Peanut Butter Cookies

Sunrise Sunflower Muffins

Sunrise Sunflower Muffin

Well, it’s been a while. I haven’t been baking as much, since I am trying to cut back on the carbohydrates now, instead of meat/eggs/healthy fat. Found that I just couldn’t get enough protein without them. Adding extra protein and things like avocado back into my diet, I find that I crave carbohydrates and extra calories less.

Even though I’ve cut back on the baking, I’ve had the itch the past week or so… brownies, peanut butter cookies… and now muffins. Although, I do plan to share them at a family get together later tonight.

I suppose it may have something to with the newest baking mix I’ve been trying.  Namaste Perfect flour blend is my new favorite baking mix. It is a blend of brown rice flour, tapioca flour, arrowroot flour, sorghum flour and xanthan gum. So far, I have found that is substitutes into just about any recipe and the texture is great. I love all their baking products, but I like this one best, because of it’s versatility.

I find it appropriate that these are made with Namaste mix since, I thought up these muffins while in savasana last night and couldn’t wait till morning to bake them.

You don’t need to feel to guilty about munching these treats either.

They contain only 150 calories, 5 grams of fat, 2 grams protein and 24 grams carbohydrates.

Sunrise Sunflower Muffins

1 cup Namaste Perfect Flour Blend (or substitute favorite mix)

2 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Nutmeg

1/4 cup oil (olive, coconut, butter)

3/4 cup Evaporated Cane Sugar

2 Large Eggs

1 tsp Vanilla Extract

1/2 cup Carrots, shredded

1/2 cup Zucchini, shredded

1/2 cup Apple, shredded

1/3 cup sunflower seeds

Preheat oven to 350 F. Line 12 muffin cups with paper liners.

In medium bowl, mix flour, baking soda, cinnamon and nutmeg. Set aside.

In large bowl, whisk together oil, sugar and eggs. Add vanilla, carrots, zucchini and apple.

Add dry ingredients to wet until just combined. Stir in sunflowers seeds.

Portion into muffin cups.

Bake 20 – 25 minutes, or until toothpick comes out clean. Rotate 180 degrees half way through baking.

Let cool 5 – 10 minutes in pan.

Enjoy!