Busy bakesale baker bee!

Well I taste tested these muffins last week at work with a few co-workers (the glutinous variety) so I've decided to make them for a bake sale at work tomorrow, this time gluten free. I'm about to start experimenting with different berries, next batch will be Cranberry lemon ricotta for my breakfasts for the week :)

Blueberry* Lemon Ricotta Muffins

Yield: Makes 15 muffins
Cook Time: 25 minutes

Ingredients:

• 2 cups all-purpose flour – if gluten free at 1 ¾ cups of El Peto all-purpose gluten free flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1/4 teaspoon salt
• 1/3 cup fruit sugar or sugar substitute
• Zest of 2 lemons
• 1/2 cup butter substitute like I can’t believe it’s not butter
• 1 tsp vanilla
• 1 cup ricotta cheese (whole or low-fat is fine)
• 1 cup soy or other non-dairy milk
• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 pint fresh blueberries*

Topping ingredients:

• 1/3 cup of fruit sugar or sugar substitute
• Zest of 1 lemon


*You can use another type of ‘berry’ fruit as well – blackberries, cranberries, strawberries, raspberries etc. just add approximately 1 cup of berries (more if you like a fruity muffin, less if you prefer a hint of berry with lots of muffin)

Directions:

Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.

In a medium bowl (I use a 4 cup measuring cup, makes pouring easier), whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a small bowl, add the sugar and lemon zest. Mix together well with a fork.

Using an electric or stand mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes. Add the ricotta cheese and vanilla and beat until smooth. Beat in the, soy or other dairy milk alternative, egg, and lemon juice.

Add the dry ingredients and mix until just blended and gently fold in blueberries. Using an ice cream scoop or large spoon, fill each muffin cup with batter.

Zest remaining lemon into a bowl with 1/3 cup of sugar, mix until evenly distributed (it will have the texture of wet sand). Generously sprinkle the lemon sugar topping over each muffin top.

Bake muffins for about 25 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes in the pan and then remove to finish cooling on a wire rack

Eat!

Enjoy!!

Gluten free, dairy free, banana cranberry loaf

I have a co-worker who willingly gave up gluten to feel better - she was a brave brave woman. Give up bread? bagels? pizza? Baked Goods??? NEVER!!!! But I can respect those that have greater willpower than me :) I have to thank her for doing it though - it's opened up a whole new world of cooking for me in order to try and make treats that are friendly for my entire office.

This recipe came about because my friend was mourning banana bread and I had rice flour in my pantry - don't ask because I can't remember why. I also had frozen cranberries in my freezer. And so my recipe was born.

Gluten and Dairy free Cranberry Banana Loaf Recipe

Ingredients

1 block silken tofu

¾ cup granulated sugar or sugar substitute
2 eggs
2-4 mashed, very ripe bananas
1 cup chopped cranberries, fresh or frozen
1 1/4 cups rice flour
1 & 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon

Fresh grated nutmeg to taste

Directions

Preheat oven to 350 degrees.

Combine sugar and eggs in mixing bowl and beat until combined;

Blend in tofu and mashed bananas;

In separate bowl, combine flour, baking powder, soda, salt, cinnamon and freshly grated nutmeg, stirring to blend together;

Add all at once to banana mixture;

Stir only to moisten.

Add cranberries, stirring only to incorporate throughout batter;

Pour into greased (pam or non-stick spray) 9 x 5 inch loaf pan;

Bake for 1 hour or until it tests done. Let stand 10 minutes.

Remove from pan and place on cake rack to cool. 

Slice, eat and enjoy!