Coffee Cake Muffins

Coffee cake muffins happened today. Moist, cinnamon-y muffins. With pretty liners I found in the back of the cabinet- left over from my sister's bridal shower.

Used this as a base and modified it to use up whatever I had lingering in the fridge. Also, I find that gluten free muffins don't dry out as quickly when you substitute applesauce for oil and throw some yogurt in there.

Coffee cake muffins:

1/3 c. each brown rice flour, sorghum flour, potato starch
1/8 t. xanthan gum
2 T. flaxseed meal
1/4 t. salt
1/3 c. brown sugar
1/2 t. baking powder
1/4 t. baking soda
1 t. cinnamon

1/4 c. milk
1/4 c. vanilla or plain yogurt
1/2 t. vanilla
1/2 t. lemon juice
1/3 c. applesauce
1 egg

"Streusel" topping: 2 T. almond meal (take some almonds and grind those babies up), 1 T. sugar, 1/4 t. cinnamon

Preheat your oven to 350.

Mix the dry ingredients in a bowl. Beat the egg in a separate bowl, and mix in the rest of the wet ingredients. Combine the wet & dry ingredients. Spoon into a lined muffin tin (makes 6).

Since there's no oil in the batter they like to stick, so spritz each paper liner with cooking spray before filling. Sprinkle the almond/sugar mixture over the top and bake at 350 for 12-15 minutes, or until a toothpick inserted comes out clean.

GF Bisquick SnickerDOODLES

Old box of gluten free bisquick in the pantry. Decided that today was the day it was going to be used up.

After a quick google search, I suddenly HAD to have snickerdoodles.

photo snagged here

Oh yes.

I halved the recipe, used less sugar, added some vanilla, and used brown sugar for the cinnamon/sugar mixture.

GF Bisquick Snickerdoodles

3/4 c. GF bisquick
1/4 c. rice flour ( I ran out of Bisquick)
1 egg
2 T each softened butter & shortening
1/2 t. vanilla
1/4 c. sugar

Cinnamon/sugar mixture:
3 T. brown sugar
2 t. cinnamon


Cream the butter, shortening, and sugar. Mix in the egg and vanilla. Add the flour and bisquick and mix up into a dough. Roll the dough into balls and coat in the cinnamon/sugar mixture. Bake at 350 for 10-12 minutes. (I used my Xpress Redi Set Go again, baking them in the mini muffin insert for 5 minutes. That thing is AMAZING in this summer heat)

Made about 12 little cookies.

They come out like a cross between a muffin, coffee cake, and a cookie; definitely a cake-like cookie rather than a crispy cokie. I can't wait to eat them with coffee during my break tomorrow.

Cream Cheese and Cinnamon Coffee Cake

How's that for alliteration?



I'm going to be honest with you, this cake freaking ROCKS. It's amazing. It started off as a basic coffee cake. Cream cheese and pecans really make this cake rockin'.

Cream Cheese and Pecan Coffee Cake

1/3 c. applesauce
1 egg, beaten
1/2 c. milk
1/4 c. packed brown sugar
1 c. flour mix or 1/3 c. each of brown rice flour, sorghum flour, and corn starch
1/2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. cinnamon


Topping:

1/4 c. brown sugar
1 T. GF flour
1/4 t. cinnamon
1/4 c. nuts
1/2 block of cream cheese

Preheat your oven to 375.

Mix the applesauce, egg and milk in a bowl. Mix the dry ingredients together, and stir them into the wet ingredients. Pour into a greased 8 x 8 pan.

For the topping, mix together the brown sugar, flour, and cinnamon. Cut small cubes of cream cheese and place them evenly on top of the batter. Sprinkle the nuts on top next, and finish with the brown sugar mixture.

Bake for 20-25 minutes until a toothpick comes out clean. (If you don't hit a cream cheese pocket)

Let it cool for a while until you try and cut into it, because the cream cheese needs to set. It sinks to the middle of the cake as it bakes, creating this great middle layer of cream cheese wonderfulness.



NOM.

Cranberry Nut Bars

(click on the picture to get a better view of the texture)

This, I am not taking credit for. My mom made this from the gluten-free flour mix that I keep in my fridge. I came home and ate... three of them. In fact, I'm brushing crumbs off my hoodie as I type. These ROCK. Perfect for breakfast. -Or when you get home from work.

It's got a coffee-cake consistency, with some tart bursts of yummy cranberries and toasty nuts. The top part comes out as a delicate crust that's sweet but not too sweet. My mom really did a great job.

She used the OceanSpray recipe- I think she clipped out of a magazine. She substituted the GF flour mix for the flour, and ended up with awesomeness.

To make awesomeness you need:

2 eggs
a little less than 1 c. sugar
1 c. flour (GF!!)
1/3 c. melted butter
1 1/4 c. fresh cranberries (or frozen)
1/2 c. chopped walnuts
cinnamon/ sugar

Beat the eggs until they're thick. Slowly add the sugar and mix it real well. Dump in the flour and butter, and blend that really well. Add the berries and nuts and just barely mix those in. Put the batter in a greased 8-inch pan, sprinkle with the cinnamon/ sugar and bake at 350 for 40-45 minutes. A clean toothpick and slightly brown edges means it's done.

*note- you can double the recipe and use a 13x9 pan.
*note^2- she tried the recipe again with regular flour and she said they weren't as good. Sweeett.