Gluten-Free Lingonberry Muffins

Gluten-Free Lingonberry Muffins

A while back – in my pre-gluten-free days – I went one a big muffin making kick. I’d make all kinds of muffins, a different flavour each week – lingonberry, raspberry-nectarine, cardamom-pear, apple struesel… and they’d serve as breakfasts for the week. Once going gluten-free, I know I’d need to come up with a great fruit-based muffin recipe – I’d never had a great gluten-free muffin!

Fruit is an excellent way to add some more flavour AND nutrition in any muffin – gluten or not – but when it comes to gluten-free muffins, the moisture that fruit adds is key to a great texture!

This recipe is an adaptation of one of the recipes in my latest cookbook, “Beyond Flour: A Fresh Approach to Gluten-Free Cooking & Baking“. It’s pretty much the perfect muffin: Soft and tender, kind of cakey, but actually containing some decent nutrition, via sorghum, oat, and buckwheat grains… but, in this case, it has the added bonus of Lingonberries – my absolute favourite. I love them with a hint of orange, so I included juice and zest in this recipe. It’s fabulous 🙂

Don’t have access to lingonberries? Feel free to swap in blueberries, raspberries, strawberries, or cranberries. (strawberries and cranberries should be sliced or chopped before adding). Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Gluten-Free Lingonberry Muffins

Gluten-Free Lingonberry Muffins

Interested in Gluten-free cooking and baking? You’ll LOVE Beyond Flour: A Fresh Approach to Gluten-Free Cooking and Baking!

How many times have you come across a gluten-free recipe claiming to be “just as good as the normal version!”, only to wind up with weird textures, aftertastes, etc? Most gluten-free recipes are developed by taking a “normal” recipe, and swapping in a simulated “all purpose” gluten-free flour… whether store bought, or a homemade version. “Beyond Flour” takes a different approach: developing the recipe from scratch. Rather than swapping out the flour for an “all purpose” mix, I use various alternative flours as individual ingredients – skillfully blending flavours, textures, and other properties unique to each flour. Supporting ingredients and different techniques are also utilized to achieve the perfect end goal … not just a “reasonable facsimile”. Order your copy here.

Looking for even MORE fantastic gluten-free recipes? Beyond Flour now has a sequel: Beyond Flour 2: A Fresh Approach to Gluten-Free Cooking and Baking!

Imagine gluten-free foods that are as good – or better! – than their traditional, gluten-filled counterparts. Imagine no longer settling for foods with bizarre after-tastes, gummy consistency, and/or cardboard texture. Imagine graham crackers that taste just like the real thing. Crisp, flaky crackers…without the sandy texture. Hybrid tortillas that: look and act like flour tortillas, with the taste of fresh roasted corn! Imagine chewy, delicious cookies that *everyone* will want to eat! Imagine BAGELS. If you’ve cooked from “Beyond Flour”, you already know that these fantasies can be reality – it’s all in the development of the recipes. Order your copy here.

Raspberry-Nectarine Muffins Recipe

Another Friday, another weekend brunch / baking recipe – Raspberry Nectarine Muffins!

I actually made last week’s Breakfast Corn Muffins at a “Sweet Corn Spectacular” cooking class that I taught yesterday, and they went over *insanely* well with the sold-out crowd. We’d made the sausage variation – my favourite!

Today’s recipe is a batch of muffins I made last week, to use up some of the raspberries we’d picked the day before. A you may have noticed on our wood slice garden pathway tutorial, our raspberry bushes were ridiculously prolific this year, really filling up every bit of space they could. We had more raspberries than we knew what to do with!

Well, almost. We love raspberries enough that we’re always finding uses for them, whether making homemade liqueur, wine, a big Pavlova… and now, muffins!

I combined our fresh raspberries with my other current favourite fruit, nectarines. I swapped out some of the granulated sugar of my base muffin for honey… oh, these were so good!

As they were baking, the whole kitchen smelled like I had raspberry jam cooking on the stove – amazing. Hope you enjoy these!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Raspberry Nectarine Muffins

Raspberry Nectarine Muffins

Healthier Apple Oatmeal Muffins

Healthier Apple Oatmeal Muffins!

In the past couple of months, I’ve gotten back in the habit of making a fresg batch of muffins for my husband (almost) every weekend, so he has breakfasts for most of the week. (Pina Colada Muffins and Cardamom-Pear Streusel Muffins have been some of the biggest hits lately). It’s a lot of fun to run wild with it, creating new recipes for him.

We’re talking about cleaning up our diets and aiming to get healthier in the coming months, and breakfast is a great place to start. I created this recipe to suit a few of his requirements – low fat, ease up on the sugar, and raise the fiber content.

One of the things I’ve done with this is substitute a lot of the all purpose flour with oats – both in rolled and flour form. In addition to being very heart healthy (Thinking of you, Mairlyn Smith!), oats are lower in carbs than all purpose flour, lower glycemic, have fewer calories, AND contains more fiber. Plus, it adds flavor – Score!

In addition to the flour substitutions, I cut the amount of processed sugar, relying on natural sweetness from the apples and oats. The butter in my normal muffins was swapped out in favor of apple sauce.

What this gives you is a wonderfully moist, dense muffin with a ton of great flavor. It sounds so cliche, but you wouldn’t be able to tell that it’s “diet” from eating these… SO good!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Healthier Apple Oatmeal Muffins

Healthier Apple Oatmeal Muffins

Cardamom Pear Streusel Muffins

Cardamom Pear Streusel Muffins

So, we’re having a bonus FRIDAY post today, by popular demand. You see, I made muffins last Sunday… first time in a few years! Between having to go off gluten for a couple years, not having a kitchen (tornado!) for much of that time, etc? Muffins weren’t on my priority list.

We had a handful of pears about to go bad this week, though. Seemed like the perfect excuse to whip out an old favorite – Cardamom Pear Streusel muffins!

I created this recipe a few years ago, when I went on a crazy muffin making binge. SO many awesome recipes came from that week – I’ll be sure to post them in the near-ish future.

Cardamom and Pear is one of my favorite flavor combinations for baking with, so of course I had to incorporate them into a muffin recipe. This recipe makes 12 big, moist, and delicious muffins with a delicate crumb and warm, exotic flavor. It’s the perfect way to start a day!

Anyway. I posted a photo and description of these online that morning, and was inundated with excited comments and requests for the recipe. As I have most of May already scheduled, I figured this would merit an extra blog entry.. and here we are, just in time for the weekend!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Cardamom Pear Streusel Muffins

Cardamom Pear Streusel Muffins

Maple Pumpkin Spiced Muffins Recipe

Today, I’d like to share my recipe for maple pumpkin spiced muffins.

Did you check out yesterday’s recipe for pumpkin pancakes? Well, as is generally the case when baking anything – short of a pumpkin pie– with canned pumpkin, we ended up with leftover pumpkin. And so, here we are!

These maple pumpkin spiced muffins are rich, dense, moist muffins, that aren’t too sweet. They have the perfect balance of spice and pumpkin flavors! They’re great on their own, warm or cold… but would also be fabulous with cream cheese, or a bit of cream cheese frosting. They’re great as not only as an easy, grab-and-go breakfast, but also as a relatively healthy snack.

This recipe was originally posted way back in 2009, but I’m revisiting it in the spring of 2020. (Still updating photos and converting the recipe over to the new format!). It doesn’t feel like it’s been 10 years since posting this, but that seems to be a running theme today. Earlier, I was listening to the Wayback Lunch on Z103.5. Now, correct me if I’m wrong, but… Today is April 28, 2020. March 10, 2020 was about 5 years ago, but “True Love Never Dies” came out no more than 4 years ago… in 2001.

Anyway.

It may be spring, but the familiar fall flavours of pumpkin and spice were definitely welcomed around here. Also, this is one of those recipes that makes a house smell SO warm and comforting while baking.

Enjoy!

Note: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites. While I’ll only ever link to items that I, personally, wholeheartedly recommend, I do need to put that disclosure out there!

Maple Pumpkin Spiced Muffins

Maple Pumpkin Spiced Muffins