Gluten Free Coffee/Cinnamon Muffins



Do you need a nice muffin recipe for Easter Breakfast? These muffins are extremely good and will be enjoyed by all.

Coffee/Cinnamon Muffins
Ingredients:
1 1/2 c Bob's Red Mill All Purpose Gluten Free Flour
1/2 c sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 tablespoons butter or margarine, melted
2 eggs ( I added another egg to make the bean flavor from the flour less noticeable)
2 teaspoons instant coffee crystals (I put in 4 teaspoons to make the coffee taste stronger)
3/4 c buttermilk (I added another 1/4 c to make them fluffier and not so dry)
3/4 c chocolate chips

Directions:
Preheat oven to 375. Grease (or use muffin liners) 12 muffin cups.
     In a medium bowl, whisk together flour, sugar, baking powder, baking soda, salt, and cinnamon.
     In a mixing bowl, whisk the butter, eggs, and coffee crystals until smooth. Stir in half the flour mixture until just moistened. Add half the buttermilk and half the remaining flour and stir. Finish with the other half of each. Do not beat!
     Divide the batter between the muffin cups and bake 22-25 minutes.

I hope you all have a wonderful Easter!

~ Ruby James

Gluten Free Chocolate Chip Cookies



I am extremely excited about this recipe. I am doing some baking today and wanted to make chocolate chip cookies that I could eat but all the other recipes that I have tried came out with a beany after-taste to them. So I went to the Bob's Red Mill website and found this one. If I didn't make them myself, I wouldn't know that they are gluten free. They are absolutely amazing. So without futher a-due, here is the recipe.

Gluten Free Chocolate Chip Cookies
1 1/4 c Sorghum Flour
3/4 c Tapioca Flour
1 tsp Xanthan Gum
1Tbsp Corn Starch
1 tsp Baking Soda
1 c Butter, softened (or you can do 1/2 c butter and 1/2 c margarine)
3/4 c Sugar
3/4 c Brown Sugar
1 lg Egg
1 tsp gluten-free Vanilla
1 c chocolate chips (I put in 1 1/2 c so)

Preheat oven to 350 degrees.

Measure the Sorghum Flour, Tapioca Flour, Xanthan Gum, Corn Starch, and Baking Soda and sift together, set aside.

Let butter soften and bring egg to room temperature.

Cream butter, margarine, and sugars.

Add dry ingredients about 1/2 c at a time, mixing between additions, until all ingredients are combined.

Add chocolate chips and fold them into the dough. Chill the dough for about 30 minutes.

Drop dough by tablespoonfuls onto parchment-lined cookie sheets. Leave enough space between cookies to allow them to spread. Bake 8 - 10 minutes.

Enjoy!

Sorry...

Sorry for the lack of posts. I have been extremely busy lately with my job, finishing schoolwork up for the year, playing for the musical at school, and preparing for the MACHE Homeschool Conference. I just thought I would pop over and let y'all know that I am still alive. And, since a blog post is boring if it doesn't have a picture, here is a pic from my Daddy/Daughter date a couple of weeks ago. We went to Coldstone Creamery in Hudson. I had never been there but oh their ice cream delicious!!!

 

I got dark chocolate ice cream with Reese's Peanutbutter Cups mixed in.