Tag: spice

Gluten Free Orange Cream Muffins

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. 🍊

This post contains affiliate links.

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.

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Gluten Free Orange Cream Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Yield: 6 1x
  • Category: Breakfast
  • Method: Baking
  • Diet: Gluten-Free
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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

Units Scale

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

  1. Whisk together the dry ingredients in one bowl.
  2. Zest the oranges and set aside (you will have about 1 tsp. zest).
  3. Peel the oranges and puree (you will have about 3/4 cup).
  4. Whisk together the pureed orange, all other wet ingredients and the reserved zest.
  5. Combine the wet and dry ingredients with a dough whisk or spatula, just until moistened and let it rest for 5 minutes.
  6. 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.
  7. Bake at 400º for 23 minutes or until a toothpick inserted in the middle comes out clean. Brush the tops with melted butter.
  8. 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.

© My Gluten Free Cucina * All Rights Reserved

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Better Batter Collaborator

When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!

 

 

 

 

Gluten Free Spiced Applesauce Loaf

Don’t wait for apple season to make this delicious, Spiced Applesauce Loaf!  It’s perfect for coffee breaks, brunches, and snacks.  It would be lovely to take along when visiting a friend or neighbor.  So easy to prepare, and everyone will love it, kids and adults alike.

First, check out the ingredient list.  You probably have most of these items right in your pantry!  Then, in addition to being gluten free I also give you some options to lower the sugar, as I know many of you have additional diet restrictions.

This post contains affiliate links.

Dry Ingredients:

Wet Ingredients:

 Preparation:

Whisk together all of the dry ingredients.  Combine the wet ingredients in the bowl of a stand mixer with the paddle attachment and beat until smooth.  Add the dry ingredients to the wet and blend together just until moistened.

Line a 1 lb. loaf pan with parchment and scrape the batter into the pan.

Bake for 1 hour at 350°.  When it’s done, the loaf will have risen almost to the rim of the pan and the top will crack.  If you’re not sure it’s done, check with a toothpick in the center of the loaf.

Cool in the pan for 1/2 hour, then grasp both sides of the parchment and lift the loaf onto a cooling rack.

Carefully remove the parchment and continue cooling to room temperature.  Try to resist cutting into it right away, to minimize crumbling.

You could dust the top with confectioners’ sugar, or drizzle with a simple icing.  Honestly though, this cake is so moist and delicious it really needs no other adornment.  Slice with a serrated knife and arrange on a serving dish.

Look at that nice moist crumb!  You’ll have to take it from me, it tastes great!

Notes ♪♫ I have always loved quick breads.  This is an old recipe of mine that I converted to gluten free.  For muffins and quick breads, I use and recommend Better Batter Original Blend gluten free flour.  When you shop Better Batter, be sure to use my Promo Code MGFC30 at checkout for 30% off full price!

 

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Gluten Free Spiced Applesauce Loaf

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Category: Dessert
  • Method: Baking
  • Diet: Gluten-Free
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Description

Don’t wait for apple season to make this delicious, Spiced Applesauce Loaf!  It’s perfect for coffee breaks, brunches, and snacks.

Ingredients

Units Scale
Dry Ingredients: Wet Ingredients:

Instructions

Whisk together all of the dry ingredients.  Combine the wet ingredients in the bowl of a stand mixer with the paddle attachment and beat until smooth.  Add the dry ingredients to the wet and blend together just until moistened.

Line a 1 lb. loafpan with parchment and scrape the batter into the pan.

Bake for 1 hour at 350°.  When it’s done, the loaf will have risen almost to the rim of the pan and the top will crack.  If you’re not sure it’s done, check with a toothpick in the center of the loaf.

Cool in the pan for 1/2 hour, then grasp both sides of the parchment and lift the loaf onto a cooling rack.

Carefully remove the parchment and continue cooling to room temperature.  Try to resist cutting into it right away, to minimize crumbling.

You could dust the top with confectioners’ sugar, or drizzle with a simple icing.  Honestly though, this cake is so moist and delicious it really needs no other adornment.  Slice with a serrated knife and arrange on a serving dish.

Notes

For muffins and quick breads, I use and recommend Better Batter Original Blend gluten free flour.  When you shop Better Batter, be sure to use my Promo Code MGFC30 at checkout for 30% off full price!

 

Gluten Free Pumpkin Corn Bread

Traditional corn bread gets all dressed up for autumn with the addition of pumpkin and spice.  Wouldn’t this Gluten Free Pumpkin Corn Bread be a wonderful addition to your Thanksgiving breadbasket?  Not only have I made it gluten free, but it is also lower in fat, sugar and sodium so that most folks will be able to enjoy a small, diet friendly square with their meal.

16 Servings

This post contains affiliate links.

Ingredients:

Preparation:

Whisk together the dry ingredients, flour through ginger.  In a separate bowl, whisk together the wet ingredients, egg through sour cream.  Combine the wet and dry ingredients, stirring together just until moistened.

Line an 8″ x 8″ baking dish with parchment and scrape the batter into the pan, smoothing it with a spatula.  Bake for 30 minutes at 350º.

Lift the bread out of the pan and carefully remove the parchment.  Let it cool slightly before slicing.

Cut into 16 squares and serve warm or at room temperature.  Store at room temperature for up to 2 days (it won’t last that long!).

Notes ♪ I use a coffee grinder to grind flax and chia seeds into a meal for baking.  Typically, 1 tbsp. of seed does not equal 1 tbsp. of meal.  For recipes, measure 1 tbsp. of meal after grinding.

Notes ♫ Did you know that both baking powder and baking soda contain sodium?  I reduced the sodium in this recipe by using a lower sodium baking powder.  I have been using it with great success in my recipes.  Check it out!

 

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Gluten Free Pumpkin Corn Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: © My Gluten Free Cucina
  • Category: Quick Bread
  • Method: Baking
  • Diet: Gluten-Free
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Description

Traditional corn bread gets all dressed up for autumn with the addition of pumpkin and spice. 

Ingredients

Units Scale
  • · 130g. (1 cup) gluten free all-purpose flour
  • · 3/4 cup gluten free cornmeal
  • · 1/2 tsp. xanthan gum
  • · 1 tbsp. ground chia seed or flax seed, (see notes)
  • · 2 tbsp. Truvia (or 1/4 cup regular sugar)
  • · 1 tbsp. lower sodium baking powder (or 1 tbsp. regular baking powder)
  • · 1/2 tsp. baking soda
  • · 1/2 tsp. salt
  • · 1/2 tsp. cinnamon
  • · 1/4 tsp. nutmeg
  • · 1/4 tsp. ginger
  • · 1 large egg
  • · 1 cup 1% milk
  • · 1/2 tsp. cider vinegar
  • · 1/3 cup pumpkin puree
  • · 1/3 cup light sour cream

Instructions

  1. Whisk together the dry ingredients, flour through ginger. In a separate bowl, whisk together the wet ingredients, egg through sour cream. Combine the wet and dry ingredients, stirring together just until moistened.
  2. Line an 8″ x 8″ baking dish with parchment and scrape the batter into the pan, smoothing it with a spatula. Bake for 30 minutes at 350º.
  3. Lift the bread out of the pan and carefully remove the parchment. Let it cool slightly before slicing.
  4. Cut into 16 squares and serve warm or at room temperature. Store at room temperature for up to 2 days (it won’t last that long!).

Notes

I use a coffee grinder to grind flax and chia seeds into a meal for baking.  Typically, 1 tbsp. of seed does not equal 1 tbsp. of meal.  For recipes, measure 1 tbsp. of meal after grinding.

Did you know that both baking powder and baking soda contain sodium?  I reduced the sodium in this recipe by using a lower sodium baking powder.  I have been using it with great success in my recipes.  Check it out!

 © My Gluten Free Cucina * All Rights Reserved

Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited.

Better Batter Collaborator

When you shop Better Batter | Gluten Free Flour, use my Promo Code MGFC30 for 30% off your non-sale purchase!