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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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!

Spiced Apple Pecan Muffins

Spiced Apple Pecan Muffin

I realize it’s been quite some time since my last post. It took me awhile to recover from December. Change, stress and dealing with other people’s insanity and drama took quite a toll on me mentally and physically. Once things started to settle down in January I stumbled upon a treatment that is most often used in terminal cancer cases, but has been shown to cure any type of physical ailment. It is called the Gerson Therapy. It is a very serious and difficult dietary undertaking and is usually first done with the help of medical professionals. The reason this struck such a chord with me was not only because my father passed away from a terminal cancer, but because the basis of the treatment is fresh pressed vegetable and fruit juices, complete elimination of salt, and very little to no consumption of meats. There are many other facets to this diet therapy and it is not something to be taken lightly. I am just taking aspects from it to try to get myself to the most optimal health I can.

So, why I am I going on and on about this… well because my diet, cooking and recipes have changed because of this new knowledge. I won’t be posting many recipes that include meat anymore, since I just don’t want to eat it. I am going for a mostly vegan diet. 🙂

People have been asking where the posts/recipes have been these last few months and it’s been a struggle to come up with something I felt was good enough to share. Not everyone is into vegan, egg free, dairy free, gluten free food.  Although I did make a great minestrone soup with kale and sprouted mung beans that may need to be shared.  The pressure is there to come up with some great baked item to sell or market somehow.. and that seems so daunting, so I’ve just been concentrating on muffins lately. After a few duds I am really excited about this flour combination. Not too gooey, not too crumbly, perfectly moist and just the right amount of crumb.

Spiced Apple Pecan Muffins

Makes 12 medium muffins.

1 c. very fine White or brown rice flour

1/2 c. Gluten free oats, ground (can use a coffee grinder)

1/4 c. Tapioca flour

1/4 c. Millet flour

2 tsp. Baking powder

1 tsp. Egg replacer

1/2 tsp. Xanthan Gum

1/2 tsp. Baking soda

1/4 tsp. Sea salt

1/2 tsp. Cinnamon

1/4 tsp. Ginger powder

1/4 tsp. Allspice

2/3 c. Cane sugar or honey

1/2 c. Coconut oil

1 c. Hot water

1  1/2 tsp. Flax meal

3/4 c. Apple, peeled and diced

3/4 c. Pecans, chopped

 

Preheat oven to 375 degrees.

Place 12 muffins liners in muffin pan and sprinkle each with flour.

Add flax meal to a bowl and mix with hot water.

Add coconut oil to hot water mixture.

In a separate large bowl, combine rice flour, oat flour, millet flour, tapioca flour, baking powder, egg re placer, xanthan gum, baking soda, salt, cinnamon, ginger, allspice and sugar. (if using honey instead of sugar, add to water mix.)

Add wet ingredients to dry and mix gently. Add in apples and pecans and mix until combined.

Spoon mix into muffin liners, evenly dividing into 12 muffins.

Bake at 375 for 18 – 20 minutes.

 

Spiced Apple Pecan Muffins

Pumpkin Pecan Chocolate Chip Muffins

Mini Pumpkin Pecan Chocolate Chip Muffins

Fall pumpkins are finally making their way out of the garden and onto your porch. Why not turn some into muffins too! These mini pumpkin pecan chocolate chip muffins are a perfect fall treat. Great for a quick breakfast, an after dinner snack or a treat for your friends.

Pumpkin Pecan Chocolate Chip Muffins

2/3 c. Brown rice flour

2/3 c. Tapioca flour

1/3 c. Millet flour

3/4 c. Evaporated cane sugar

3/4 tsp. Xanthan gum

1 tsp. Baking powder

1/2 tsp. Baking soda

1/2 tsp. Sea salt

1 Tb. Pumpkin pie spice

1 c. Pumpkin puree

1/4 c. Coconut oil

1/4 c. Coconut yogurt or applesauce

2 Eggs

3/4 c. Chocolate chips

1/2 c. Pecans, chopped

Pumpkin Pecan Chocolate Chip Muffins

Preheat oven to 350 F.

In medium bowl, sift together flours, sugar, baking soda, baking powder, xanthan gum, pumpkin pie spice and salt.

In another medium bowl, whisk together pumpkin, oil, yogurt and eggs.

Add pumpkin mixture to dry mix and combine well.

Add chocolate chips and pecans.

Grease muffins pans with coconut oil.

Bake 15 – 25 minutes, depending on  size.

I made mini muffins and large heart muffins. (minis 18-20 min./ hearts 25 min.)

Check with a toothpick if you’re unsure.

Let cool, at least 5 minutes.

Pumpkin Pecan Chocolate Chip Muffins