Gluten Free Almond Cherry Muffins Recipes
GLUTEN FREE ALMOND CHERRY MUFFINS RECIPE
This is stolen directly from http://simplygluten-free.com and put here so I never lose it. It's gluten free but doesn't taste like it. It's easy too!
Provided by jennyblender
Categories Breads
Time 45m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Line a standard muffin tin with paper cupcake liners.
- Thaw the frozen cherries in a bowl and save any juices that accumulate. (You can do this either at room temperature or in the microwave at 30 percent power for 2 - 3 minutes.) Coarsely chop the cherries.
- Break up the almond paste into the bowl of an electric mixer preferably fitted with a paddle attachment. Beat the almond paste until it crumbles. Add ½ cup of sugar and the hot, melted butter. Beat on medium speed until smooth. Add the eggs, one at a time, and beat after each addition. Add the vanilla and mix well. Add the flour, baking powder and salt. Mix to combine, scrapping down the sides of the bowl as needed. Fold in the cherries and reserved juices. Divide the batter evenly among the prepared muffin tins. Top each muffin with some of the sliced almonds and about ¼ teaspoon of sugar. Bake for 25 - 30 minutes or until risen and golden brown.
- Let the muffins cool in the pan and serve.
Nutrition Facts : Calories 229.6, Fat 13.5, SaturatedFat 4.6, Cholesterol 61.8, Sodium 164.5, Carbohydrate 24.5, Fiber 1.6, Sugar 21.2, Protein 4.1
GLUTEN-FREE CHERRY COBBLER MUFFINS
This is an amazing gluten-free muffin recipe that can be adapted to almost any fresh berry or chopped fruit. The streusel topping sinks into the muffin as it bakes, giving it a lovely cobbler effect. Living gluten-free doesn't mean deprivation! Enjoy!
Provided by Autumn1965
Categories Bread Quick Bread Recipes Muffin Recipes
Time 35m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line 24 muffin cups with paper liners.
- Mix flour, 1/2 cup sugar, and baking powder in a large bowl. Whisk milk, vegetable oil, egg, vanilla extract, and almond extract together in a separate bowl. Make a well in the center of the flour mixture; pour in milk mixture. Stir until batter is just blended and slightly lumpy; gently fold in cherries and cherry juice. Fill muffin cups 2/3 full with batter.
- Mix oats, brown sugar, 1/4 cup white sugar, and butter together in a bowl until crumbly; sprinkle oat mixture over batter.
- Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 82.4 calories, Carbohydrate 11.7 g, Cholesterol 11.1 mg, Fat 3.8 g, Fiber 0.4 g, Protein 0.9 g, SaturatedFat 1.2 g, Sodium 37.5 mg, Sugar 10.7 g
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