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!


Recipe Makeover #1: Aunt Pat’s M&M Oatmeal Brownies

Aunt Pat's M&M Oatmeal Brownies

This first recipe makeover is for one of my favorite cousins, Morgan. She is trying a new gluten free diet and the original recipe for these treats comes from her Grandmother, my Aunt Pat.

For someone with celiac, M&M’s are a tricky thing. First, check the package to make sure that particular kind was not processed in a factory with other wheat products, such as the pretzel m&ms. Also, if you have trouble digesting dairy, substitute a dairy free m&m type candy.

Aunt Pat's M&M Oatmeal Brownies

Aunt Pat’s M&M Oatmeal Brownies

M&M Oatmeal Crust

1/2 c. Brown rice flour

1 1/2 c. Gluten free oats

1/2 c. Brown sugar

1/2 c. Walnuts

1 c. mini M&Ms, or regular size chopped

1/2 tsp. Baking soda

1/4 tsp. Xanthan gum

1/2 c. Coconut oil or butter, melted

Brownie in the middle.

Brownie Mix

(You can substitute prepared brownie mix if you like)

4 Eggs

1 c. Evaporated cane sugar

1 c. Brown Sugar

8 oz. Butter or coconut oil, melted

1 1/4 c. cocoa

2 tsp. Vanilla extract

1/2 c. Brown rice flour

1/4 tsp. Xanthan gum

1/2 tsp. Sea salt

1 c. Chocolate chips or chopped nuts (optional)

Aunt Pat's M&M Oatmeal Brownies

Preheat oven to 350 F.

Grease 9 x 13 inch baking pan with coconut oil or butter.

Combine all ingredients for M&M Oatmeal topping.

Set aside 1 cup of mixture and pat the rest into baking pan.

In large mixing bowl, whisk eggs and sugar, until sugar is dissolved.

Add cooled, melted butter or coconut oil to egg mixture and combine well.

Add all additional ingredients and mix well.

Pour into prepared pan and spread evenly over oat mixture.

Sprinkle with remaining cup of oat mix.

Bake at 350 F for 30 – 45 minutes or until toothpick comes out clean.

**Baking times may vary due to altitude.

Aunt Pat's M&M Oatmeal Brownies

Butternut Chocolate Chip Cake Bars

Butternut Chocolate Chip Cake Bars

I’ve recently found myself with a plethora of butternut squash from my Uncle’s garden. Most often, I cook my squash very simply by roasting them in the oven with a little salt and pepper and olive oil or butter. I almost always have a little bit left over, so I decided to concoct this recipe. It’s very similar to using pumpkin in your baked goods, but with a slight difference in taste.

These bars won’t last long before they are gobbled up. So, if your feeding a larger crowd, this recipe easily doubles to fit a 9 in. x 13 in. pan.

Butternut Chocolate Chip Cake Bars

Butternut Chocolate Chip Cake Bars

2 Tb. Coconut oil + extra for greasing pan

1/2 c. Butternut squash, cooked & mashed

1/4 c. Evaporated cane sugar

1/4 c. Brown sugar

1/2 tsp. Vanilla or Anise Extract

1 Egg

1 1/4 c. Brown rice flour

1/2 tsp. Baking soda

1/2 tsp. Xanthan gum

1/4 tsp. Sea salt

1/2 c. Chocolate chips

1/4 c. Walnuts, toasted


Preheat oven to 350 F.

Lightly coat 8 inch x 8 inch baking pan with coconut oil.

In medium mixing bowl, cream coconut oil, squash, sugars, vanilla, and egg.

Sift in flour, baking soda, xanthan gum and salt. Combine well.

Stir in chocolate chips and walnuts.

Pour batter into pan and bake 25 – 30 minutes or until golden brown and passes the toothpick test.


Butternut Chocolate Chip Cake Bars

Cinnamon Sweet Zucchini Bread

Cinnamon Sweet Zucchini Bread

You won’t even be able to tell this zucchini bread is gluten free. It tastes so good. It’s full of cinnamon sweet zucchini flavor. I used less sugar than most recipes call for but this zucchini bread is plenty sweet. I also used coconut oil for a healthier twist than butter. If you use egg re-placer, this recipe can also be made vegan. 🙂

P.S. Didn’t even last 24 hours between the 2 of us. 🙂 I can’t remember the last time I had zucchini bread so good!

Cinnamon Sweet Zucchini Bread

1 c. Brown rice flour

1/2 c. Tapioca flour

2 tsp. Baking powder

1/2 tsp. Baking soda

3/4 tsp. Xanthan gum

1/2 tsp. Sea salt

1 tsp. Cinnamon


2/3 c. Evaporated cane sugar

1/3 c. Coconut or Olive oil

1 tsp. Lemon or lime juice

1 tsp. Pure vanilla extract

2 Eggs

1/4 c. Almond, coconut or rice milk

1 1/4 c. Zucchini, shredded

1/3 c. Walnuts, toasted and chopped


Preheat oven to 350 F.

Lay shredded zucchini out on paper towels  and blot excess moisture.

In mixing bowl, whisk both flours, baking powder, baking soda, xanthan gum, salt and cinnamon.

In another bowl, combine sugar, oil, lemon juice, vanilla, eggs and milk.

Add egg mixture to dry mixture and mix well.

Add zucchini and walnuts.

Oil bread pan and line with parchment. Pour mixture into pan.

Bake 50 – 60 minutes. Test with tooth pick.


Coffee Maple Choc. Chip Cookies

Coffee Maple Choc. Chip Cookies

This recipe is a yummy spin on your average chocolate chip cookie. The maple syrup substitutes for regular sugar and adds a nice richness that is magnified by the subtle hint of coffee.

Coffee Maple Choc. Chip Cookies

1 stick butter, softened

1/2 c. Pure maple syrup (not the fake corn syrup kind)

1 1/2 Tb. Instant espresso powder or coffee

2 Tb. Warm water

2 tsp. Pure vanilla extract

1 egg

1 c. + 2 Tb. Brown rice flour

1/4 c. Tapioca flour

1 c. Walnuts, Lightly toasted and chopped

1 tsp. Baking soda

1 tsp. Xanthan gum

1/2 tsp. Sea salt

3/4 c. Chocolate chips

Preheat oven to 350 F.

Dissolve espresso in warm water. Let cool.

Cream butter and egg. Slowly mix in maple syrup.

Add cooled espresso and vanilla.

In separate bowl, mix flours, walnuts, baking soda, xanthan gum and salt.

Slowly incorporate flour into cream mixture, being careful not to over beat.

Mix in chocolate chips.

Chill batter for 1/2 to 1 hour in the refrigerator.

Spoon batter onto baking sheet, leaving 2 inches between cookies.

Bake 15 minutes or until browned.