Time to review another cookbook! I was able to receive the new Bob’s Red Mill Everyday Gluten-Free Cook Book so here we go! First off, let me say we are not by any means a gluten-free house. I love most things containing gluten, bread, pasta, and desserts alike. Still, once in a while we will have guests over, so it is nice to have options! I perused the cook book and decided to try out these all-oat muffins, because I had all the ingredients already in the house, and I love when I come across a recipe that I can make immediately. Mostly because if I already have all the ingredients then I will likely have them often, so it will be a recipe easy to repeat. These muffins, came together so easily, and were delightfully tasty. They did not at all taste like a “gluten-free” muffin I would expect, I will be honest when I here those words I cringe a bit inside. Nope, these were tasty and I will be making them again for sure! This cook book in fact has quite a few recipes I would like to give a try. So gluten-free or not a good one to add to your collection.
- 2 1/2 cups rolled oats
- 1 Tbsp. baking powder
- 1/2 tsp. fine sea salt
- 1/2 tsp. ground cinnamon
- 1 large egg
- 1 cup milk
- 1/4 cup agave nectar (or honey, or maple syrup)
- 2 Tbsp. melted butter
- 3/4 cup chopped dates, plus additional 1/4 cup for sprinkling on top
1. Place oats in blender. Pulse until texture of flour. Add baking powder, salt and cinnamon. Give another whirl in the blender until mixed in.
2. In mixing bowl whisk egg. Add milk and agave. Whisk. Add melted butter. Fold in oat mixture then the 3/4 cup of dates.
3. Scoop into muffin tin lined with liners (this recipe will make 12). Top with additional dates.
4. Bake for 20 minutes at 375 degrees. Serve warm.
5. Eat and enjoy!
This year in addition to cookies and bars we are having a whole platter of muffins at the dessert table. My son conveniently got me the 750 Best Muffin Recipes cook book for my birthday. I thought I was done with the muffins but after I opened my gift I knew I needed to make one more batch. This last-minute addition turned out to be the best of the bunch.
- 2 cups all-purpose flour
- 1 Tbsp. Baking powder
- 1/2 tsp. salt
- 1/2 cup packed dark brown sugar
- 1 egg
- 1 cup mashed ripe bananas
- 1/2 cup milk
- 1/3 cup vegetable oil
- 1 cup toffee baking bits ( I used one whole package heath with chocolate)
1. Beat together egg and brown sugar. Add bananas, milk and vegetable oil.
2. Stir together flour baking powder, and salt in separate bowl. Fold into wet ingredients until fully combined. Fold in 1 cup of toffee bits.
3. Scoop into 12 muffin tins that have been lined with paper liners. If desired sprinkle remaining toffee bits from package on top of muffins.
4. Bake for 22 minutes at 350 degrees. Check with toothpick to ensure they have cooked through to the middle.
5. Eat and enjoy!
Staying on budget for groceries can sometimes be a bit difficult. December is one of the harder months as I do a bunch of extra baking. We, or at least me, tend to go a wee bit overboard when planning the dessert table. What can I say I like variety. So when I find a recipe that sounds delicious and I have all the ingredients all ready it’s a shoe-in to get put on the week’s meal plan. The cookies and bars get put in the freezer for Christmas (after we have all taste tested them, of course), so I like to have things like muffins and scones for the kids to snack on.
Recipe found at The Spiced Life
- For the muffin batter:
- 1½ cups self rising flour
- 1 tsp. baking powder
- ¼ tsp. fine sea salt
- ½ cup sugar
- 1 large egg, lightly beaten
- 1 cup milk
- 7 T unsalted butter, melted
- For the cinnamon swirl:
- 1 Tbsp. cinnamon
- 6 Tbsp. brown sugar
1. Combine flour, baking powder, salt and sugar in large mixing bowl. Make a well. Place egg, milk , and butter in well. Fold to combine ingredients.
2. Mix together cinnamon and brown sugar.
3. Line 12 muffin cups with paper liners. Spray paper liners and top of muffin pan with non-stick cooking spray.
4. Place about a Tbsp. of batter in each muffin cup. Divide half of sugar mixture between cups. Top with remaining batter, then remaining cinnamon mixture. Use a butter knife to gently swirl.
5. Bake at 375 degrees for 20 minutes.
6. Eat and enjoy!
We have always had the tradition of an orange at the very bottom of your stocking. I actually really like oranges, as far as fruit go. Especially Mandarin Oranges, because they are so easy to peel. What I really love to find in my stocking toe, is a Terry’s Chocolate Orange. Whack and Unwrap. Words to my ears. I love to sit there eating one sliver at a time. Milk, Dark, I really don’t care, but I love me some chocolate orange! So while perusing my cook book 125 Best Chocolate Chip Recipes I came across this recipe for muffins. Let me tell you, for this muffin loving family, 12 was not enough. Maybe it’s because we let the kids have chocolate for breakfast, when it’s in a muffin. Maybe it is because they are so good, but these did not last long in our house.
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/4 tsp. salt
- 1 1/4 cups granulated sugar, divided
- 2 eggs
- 3/4 cup milk
- 1/2 cup vegetable oil
- 2 Tsp. grated orange zest
- 1 tsp. vanilla
- 1 tsp. orange extract
- 3/4 cup semi-sweet chocolate chips
1.Whisk together 1 cup of the sugar, eggs, milk, oil, orange zest, vanilla and orange extract. Add flour, baking powder, and salt. Stir until just combined. Fold in chocolate chips.
2. Scoop into paper lined muffin tin. Sprinkle with remaining 1/4 cup of sugar.
3. Bake for 22 minutes at 375 degrees. Let cool.
4. Eat and enjoy!