With the rise of gluten intolerance, allergies and celiac disease it became important to us to come up with some gluten free recipes that were not only edible but taste fabulous. It is hard enough to have a food restriction without having to watch everyone enjoy great things and not have anything similar to eat. Our gluten free guests tell us the thing they miss the most are breads… Quick breads, sticky buns, muffins and french toast. That set the wheels turning and I have happily been trying new and delicious gluten free dishes out on a very appreciative audience. This recipe evolved as I made changes to a recipe I found on the back of the coconut flour bag. (Costco has it!!) We bake them and keep them frozen to warm up for breakfast. We also “mark” our muffins by the paper we bake them in. These little panetone shape are the gluten free muffins. Regular muffins with nuts have plain brown tulip papers and the nut free regular ones are baked in red tulip papers. It makes it so easy to tell guests what is what and not have any mistakes.
INGREDIENTS
2/3 cup coconut flour
1/3 cup sorghum flour
1/3 tsp sea salt
1/2 tsp baking powder (aluminum free)
1 tsp baking soda
2/3 cup honey
6 large eggs
1 cup milk
4 tbsp butter, melted
1 1/4 cup mixed berries (blackberries, strawberries, blueberries)
1 lemon, zest and juice
FOR THE CRUMBS
1/2 cup coconut flour
1/2 cup sorghum flour
1/2 cup brown sugar firmly packed
1/2 tsp sea salt
4 Tbsp butter, chilled
pinch cinnamon (optional)
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| Fill the muffin papers about 3/4 full. Then top with the crumbs |
DIRECTIONS
1. Preheat the oven to 350 F
2. Brush 12 muffin papers lightly with melted butter or a metlted coconut oil(if using a spray make sure it is GF)
3. In a large bowl mix all the dry ingredients; gf-flours, salt, baking powder and soda, and the lemon zest
4. In a separate bowl mix the beaten eggs, milk, lemon juice, melted butter, and honey
5. Stir the wet ingredients into the dry ingredients
6. Gently fold in the berries
7. Fill the muffin papers 3/4 full
8. In a bowl mix the dry crumb ingredients
9. Cut the cold butter into small pieces and work it into the dry ingredients with your fingers till everything resembles lumpy flour
10. distribute the crumbs on top of the muffins evenly
11. Bake for 25 minutes, check with a toothpick. If the toothpick does not come out clear bake for another 5 min and try again until the toothpick comes out clean
12. Remove from the oven and allow to cool
13. Serve warm or freeze for later use.
*Coconut flour absorbs WAY more liquid than regular flour and it is one of the reason for the amount of eggs. They also help with them rising. These muffins have very fine texture almost like cake.
Swiss Woods Bed and Breakfast
Debbie Mosimann
The Lititz, PA Broad