These lightly spiced muffins are made with Mandarin orange puree (a/k/a Clementines, Cuties, Halos). The addition of sour cream keeps them extra moist, while a dash of cinnamon, nutmeg and cardamom provides that autumn spice profile.
I created the recipe when I bought a big bag of clementines and was looking for ways to use them up. But the muffins turned out SO good that I will make them over and over again, they are truly out of this world! I made them in a six-cup muffin tin for BIG, bakery sized muffins. 🍊
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Ingredients:
Dry Ingredients
- 250 g. gluten free all purpose flour (I used Better Batter Original Blend)
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1/8 tsp. cardamom
Wet Ingredients
- 2 mandarin oranges, zested, peeled and pureed (about 3/4 cup)
- 1/4 cup sour cream
- 2 eggs
- 2/3 cup sugar
- 1/4 cup canola oil
- 1/2 cup milk (I used 2%)
- 1 tbsp. melted butter for brushing
- cooking spray
Preparation:
Whisk together the dry ingredients in one bowl.
Zest the oranges and set aside (you will have about 1 tsp. zest).
Peel the oranges and puree (you will have about 3/4 cup).
Whisk together the orange puree, all other wet ingredients and the reserved zest.
Combine the wet and dry ingredients with a dough whisk or spatula, just until moistened and let it rest for 5 minutes.
Coat a six-cup muffin tin with cooking spray. Spoon the batter evenly into the six cups (fill to the top). Smooth them out with a small silicone spatula. Rest for 10 minutes while you preheat the oven.
Bake at 400º for 23 minutes or until a toothpick inserted in the middle comes out clean. Brush the tops with melted butter.
Remove from the pan and cool on a rack. Muffins can be frozen once they have cooled completely.
Notes ♪♫ If you prefer a smaller muffin, you can use a 12-cup muffin tin and reduce the baking time to 20 minutes.
Gluten Free Orange Cream Muffins
- Yield: 6 1x
- Category: Breakfast
- Method: Baking
- Diet: Gluten-Free
Description
These lightly spiced muffins are made with Mandarin orange puree (a/k/a Clementines, Cuties, Halos). The addition of sour cream keeps them extra moist, while a dash of cinnamon, nutmeg and cardamom provides that autumn spice profile.
Ingredients
Dry Ingredients
- · 250 g. gluten free all purpose flour (I used Better Batter Original Blend)
- · 2 tsp. baking powder
- · 1 tsp. baking soda
- · 1/2 tsp. salt
- · 1 tsp. cinnamon
- · 1/8 tsp. nutmeg
- · 1/8 tsp. cardamom
Wet Ingredients
- · 2 mandarin oranges, zested, peeled and pureed (about 3/4 cup)
- · 1/4 cup sour cream
- · 2 eggs
- · 2/3 cup sugar
- · 1/4 cup canola oil
- · 1/2 cup milk (I used 2%)
- · 1 tbsp. melted butter for brushing
- · cooking spray
Instructions
- Whisk together the dry ingredients in one bowl.
- Zest the oranges and set aside (you will have about 1 tsp. zest).
- Peel the oranges and puree (you will have about 3/4 cup).
- Whisk together the pureed orange, all other wet ingredients and the reserved zest.
- Combine the wet and dry ingredients with a dough whisk or spatula, just until moistened and let it rest for 5 minutes.
- Coat a six-cup muffin tin with cooking spray. Spoon the batter evenly into the six cups (fill to the top). Smooth them out with a small silicone spatula. Rest for 10 minutes while you preheat the oven.
- Bake at 400º for 23 minutes or until a toothpick inserted in the middle comes out clean. Brush the tops with melted butter.
- Remove from the pan and cool on a rack. Muffins can be frozen once they have cooled completely.
Notes
♪♫ If you prefer a smaller muffin, you can use a 12-cup muffin tin and reduce the baking time to 20 minutes.
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Wet Ingredients:
Other:
Line a large sheet pan with parchment and sprinkle with cornmeal. Turn the dough out onto a floured cutting board or work surface.
The total dough ball should weigh about 1000 g., to make 8 English Muffins weighing 125 g. each. If you are a perfectionist like me, you can weigh everything. Or eyeball it.
Cover with plastic wrap and proof for one hour at room temperature. They should be nice and puffed up like this.
Next preheat a 
If you are using a griddle pan on your stovetop like this one, there may be hot spots, or the ends of the pan may not get enough heat. Rotate positions when you flip the English Muffins for even cooking.
To finish, transfer the English Muffins back to the sheet pan and bake in the oven for another 6-7 minutes.
Cool in the pan for 10 minutes then transfer to a rack. Be sure to let them cool completely before slicing, this takes a few hours.
You can store them at room temperature for up to one day or wrap individually to freeze.
ingredients:
Whisk together the sauce ingredients, honey through powdered ginger.
Pour it over the chicken, cover and bake for 2-½ hours, turning halfway through.
While the chicken cooks, make the fried rice. I have a Basic Fried Rice recipe 
After 2-½ hours the chicken should be cooked through and very tender. Remove to a cutting board and shred it with 2 forks.
Return the chicken to the pot and stir well to coat with the remaining sauce. Keep warm while you finish the rice.
Spoon the chicken over the rice and garnish with the scallion greens and toasted sesame seeds.
Notes: ♪♫
Preparation:
Cook the pasta for 2 minutes less than package directions. Drain and set aside.
Add the chicken medallions and cook 3 minutes per side. The chicken does not have to be cooked through at this point- it will finish cooking in the sauce. Transfer to a bowl and keep warm.
In the same pan, add the broth, lemon juice, and cream. Bring to a simmer then add in the cooked pasta and chicken.
Simmer for several more minutes, for the chicken and pasta to finish cooking.
Toss well and garnish with lemon slices. Serve it right in the pan for a casual meal or transfer to a pretty serving dish.
Notes ♪♫
A layer of graham crackers, topped with thin slices of banana and a layer of chocolate pudding. The layering repeated to fill an 11 x 17″ Pyrex dish. After the final layer of pudding, she crumbled a few Graham crackers over the top to finish it off. Then into the refrigerator it went to chill for dinner. No baking!
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Repeat the layers, ending with a layer of chocolate. Crumble a few cracker crumbs over the top. Chill for at least 8 hours or make it the day before so that the crackers have time to soften up.
Full disclosure, this is not a filet mignon. It’s a thick cut petite top sirloin that I got on sale- a package of 2 steaks for $15.50, which was half the price of the beef tenderloin. No, it is not as tender as filet mignon but it’s a good little steak with plenty of flavor.
To serve, top the steak with a crab cake. Garnish with chives, lemon wedges and the remaining 1 tbsp. compound butter.
What a meal! Yes, I do eat like a queen despite my dietary restrictions. 👸🏻 I hope that when I show you recipes like this one you realize that a gluten free diet does not mean food has to be boring or tasteless. In fact, I’m a bigger foodie now than I have ever been. It just takes a bit of imagination and determination. Try the recipe, you will not be disappointed!
Coat a large sauté pan or nonstick skillet with cooking spray over medium low heat. Scramble the egg, chop into small pieces and set aside.
Add 1 tbsp. olive oil and 1 tsp. sesame oil to the pan. Add the diced chicken and begin browning.
Turn to finish cooking through.
When the veggies are crisp tender add back the chicken. Pour in the chicken broth mixture, stirring and tossing to combine until the liquid thickens.
Notes ♪♫
With the mixer on low speed, combine the wet and dry ingredients with the paddle attachment. Increase speed and beat for 3 more minutes to form a smooth dough.
Use a spatula to scrape down the bowl. It will be stiff. Cover and let it rest at room temperature for 30 minutes.
After 30 minutes, lightly flour a cutting board or countertop and turn the dough out. You will be surprised at how you can actually knead this dough with your hands. Pretty cool for gluten free dough! Turn the dough onto itself several times, rotating with each turn then pull it toward the center to create tension and shape it into a ball.
Generously flour a 
In the morning, carefully invert the dough onto a sheet of parchment. Preheat the oven to 450º with a baking stone.
Carefully brush off the excess flour and score the top of your loaf. I did a box score.
Place the loaf in a baking dish, sheet pan or directly onto the baking stone. I baked my loaf in a 
The bread needs to reach an internal temperature of 210º, don’t guess- use a 
I recommend waiting 24 hours before slicing, to be sure the crumb has set.
This bread toasts up like a dream. The texture of the seeds and the crispy crust were outstanding. I wish you could hear the crunch! I have not had real pumpernickel bread since before my Celiac diagnosis, almost 9 years ago so this was a treat!
If you don’t finish the loaf in a day or two, you’ll want to freeze it. I wrap the individual slices in plastic wrap and place them in a freezer bag.
Notes ♪ 