Saturday, May 28, 2011

Tasty Tuesday (Saturday Edition): Gluten Free Dried Fruit Muffins

THESE COULD NOT WAIT FOR TUESDAY.   Yep, they are that good.

*** For this recipe, I make a dozen regular dried fruit muffins and then, for the other 7 muffins, I toss in 48g of chocolate chunk pieces (240c total), which makes "Gluten Free Dried Fruit & Chocolate Chunk Muffins"***

300g homemade whole grain gluten free flour mix (see below)
1/2 tsp baking soda
1/4 tsp baking powder
100g Splenda brown sugar mixture (or 50g brown sugar and 50g Splenda)
50g melted salted butter
50g mashed banana
80g buckwheat (or other favorite) honey
250g buttermilk (or 250g whole milk plus 1tbsp lemon juice, mixed together and left to stand for 5 minutes)
2 eggs
50g unsweetened almond milk
20g dried blueberries
20g dried pomegranate seeds
20g dried cranberries
28g sliced almonds

homemade whole grain gluten free flour
-50g coconut flour
-50g hazelnut flour
-100g white, stoneground cornmeal
-150g teff flour
-150g white rice flour
Mix togther and use as a whole grain flour mixture

Mix the flour, baking soda, baking powder, and sugar together.  In another bowl, add the butter, banana, eggs, honey and milks.  Mix the wet ingredients into the dry, then stir in the dried fruit.  Fill muffin tins 3/4 way full (they dont rise a lot) and cook at 350 for 23-25 minutes.

(I make my first batch, then add the 48g of chocolate chunk pieces into the remaining batter and make those on round 2.)

Makes 19 muffins:
195c per muffin/ 230c per chocolate chunk muffin

(a shout out to the Gluten Free Girl, for her basic GF muffin assistance)