Gluten-Free Cinnamon Yogurt Mini Muffins

Mornings are chaotic in our house, and pulling duty as a short-order cook to make sure the family is fed and I still have something gluten-free to eat is often a challenge. Here are muffins so absolutely light and airy that your family will think you’re fudging on your gluten-free diet.

Gluten-free Cinnamon Yogurt Muffins

Gluten-free Cinnamon Yogurt Mini-Muffins

  • 1/2 stick unsalted butter, melted
  • 1 egg, lightly beaten
  • 1 cup vanilla or plain yogurt (make sure to check ingredients; avoid brands with natural flavor)
  • 1 generous tbsp. Mexican vanilla
  • 1 cup blended gluten-free flours or baking mix (I blend Pamela’s, generic gluten-free flour and brown rice flour in equal portions)
  • 1 tbsp. baking powder
  • 1 tbsp. cinnamon
  • 1/4 tsp. salt

Blend butter, egg and yogurt with whisk until creamy. Add additional ingredients; stir with rubber spatula just until blended. Do not overmix muffins, as this makes them tough.

Drop by heaping tablespoonfuls onto prepared mini-muffin pan. Bake in preheated 350F oven for 25-30 minutes, or until tops are lightly browned and an inserted toothpick comes out clean.

Serve warm or store up to three days at room temp. Can be frozen in single-servings.

Pumpkin Muffins, GF Style

 

Pumpkin Muffins, GF Style

So I’m starting to get the hang of gluten free. Tried an experiment this morning and couldn’t tell any difference from what I used to make. If you try them, let me know how you liked ’em.

 

In a large mixing bowl, combine the following dry ingredients:

1 cup gluten free oats
1 cup rice flour
1/2 cup brown rice flour
1/4 cup potato flour
1 heaping tbsp. baking powder
1 heaping tsp. cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. ground ginger

In a separate bowl, whisk together:
1 egg
1 cup condensed or whole milk
1 1/2 cups pureed pumpkin

Fold liquid mixture into dry ingredients just until blended. Spoon into prepared muffin tins and bake at 375F for 25 – 30 minutes or until lightly browned.

Makes around 12 – 14 muffins, depending on size

 

Kitchen Sink Muffins

Moms often resort to guilt trips to cajole unwilling children into eating nutritious food. The most common from my childhood was the starving children in Africa. I usually offered to send my green peas to Africa for those starving kids, but somehow that was never the point my mother wanted me to see. And somewhere in the recesses of guilt surrounding food, I’ve become a food-saver. 1/2 a tuna patty left on the plate? Put it in a carton. 3 florets of broccoli? Put it in a carton. And, of course, most of the cartons turn into science experiments that are eventually thrown away.

And as I stared into a packed refrigerator this morning wondering what to do about all the cartons, I decided to rescue a few of the leftovers by turning them into some Kitchen Sink Muffins. You never know what my Kitchen Sink muffins will have, because they can have everything thrown into them except the kitchen sink.

Here is this morning’s rendition – no sugar, plenty of fiber and given two thumbs up by the picky 10-year-old (his mouth was too full to talk).

Combine in a large mixing bowl:
1 1/2 cups All Bran Cereal
2 cups Kashi Crunch (or other high fiber cereal)
2 cups hot water

Let soak and continue to add:
1/4 cup dark molasses
1 1/2 very ripe bananas, mashed but with chunks
2 cups cooked, cooled (leftovers work great) oatmeal
2 eggs

Mash together with a potato masher or two forks. Add:
1 1/4 cups whole wheat flour
1 tbsp. baking powder
1/4 tsp salt
1 tbsp cinnamon

Spoon into muffin tins. Bake at 375F for 30 minutes or until inserted toothpick comes out with crumbs and no batter.

Muffins will be dense and moist.

Variations:

Add 1/2 cup raisins (if they’ve gone dry, add them when you add the hot water so they can soak)

Add 1 cup coarsely chopped nuts

Make 1 cup of liquid orange juice or skim milk

Add 1/4 cup chocolate chips to serve as afternoon snack muffins

Sprinkle top with cinnamon and sugar