Gluten Free Butter Rum Muffins Recipes

HOT BUTTERED RUM MUFFINS RECIPE - (3.8/5)

Steps:

• Preheat the oven to 350 degrees. Place paper liners in muffin pans and lightly spray with butter flavored non-stick cooking spray. With an electric mixer cream the butter and sugar until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs 1 at a time, then add the rum and butter extracts, sour cream, and milk. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed add the flour mixture to the batter and beat until just mixed. Fold in the butterscotch chips with a spatula and be sure the batter is completely mixed. Scoop the batter into the prepared muffin pans (using an ice cream or cookie scoop works well), filling each cup about 3/4 full. Then sprinkle with generous amount of coarse sugar and bake for 20 to 25 minutes, until the muffins are lightly browned on top and a toothpick inserted in center comes out clean. Serve warm right out of the oven!

BUTTER RUM MUFFINS

Steps:

• Preheat oven to 375 degrees F.
• Grease or line 12 muffin cups.
• Beat butter with electic mixer until creamy; add 1/2 cup sugar, beating well.
• Add eggs, one at a time, beating just until blended after each addition.
• Combine flour, baking powder, salt, cloves and nutmeg in a separate bowl.
• Combine milk and 3 tablespoons of rum in another bowl.
• Add flour mixture to butter mixture alternately with milk mixture, ending with flour mixture and combining only until JUST blended.
• Spoon batter into muffin pan, filling 3/4 full.
• Bake for 20 to 25 minutes or until golden.
• Remove from pans immediately and cool on a wire rack.
• Alternatively, you can make mini-muffins; bake for about 15 minutes.
• Combine remaining 2 tablespoons rum and 3 tablespoons of sugar in a small saucepan; heat slowly, stirring constantly until sugar dissolves.
• If mixture is too thick, add a little milk.
• Brush glaze over warm muffins.

HOT BUTTERED RUM MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
• Beat butter with an electric mixer at medium speed in a large bowl until creamy. Beat 1/2 cup sugar into the butter until fully incorporated. Beat one egg into the butter mixture until fully incorporated before beating second egg into the mixture.
• Stir flour, baking powder, salt, cloves, and nutmeg together in a separate bowl. Mix milk and 3 tablespoons rum in a third bowl.
• Alternately add small amounts of the flour mixture and the milk mixture to the butter mixture while beating on Low speed, mixing each addition until just incorporated into a batter. Spoon batter into prepared muffin cups to about 3/4 full.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove muffins immediately from the cups to cool on a wire rack.
• Stir remaining rum and 3 tablespoons sugar together in a small saucepan over low heat; cook, stirring constantly, until the sugar dissolves, 3 to 5 minutes. Brush rum mixture onto the tops of the warm muffins.

GLUTEN FREE BLUEBERRY BUTTERMILK MUFFINS

Steps:

• Preheat oven to 375˚F (190˚C). Line 12-cup muffin tin with paper liners; set aside.
• Combine gluten free pancake and baking mix with salt in medium bowl; gently toss in blueberries.
• Beat Becel Buttery Taste margarine with brown sugar in large bowl with electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in eggs, buttermilk, vanilla and lemon peel. Gently stir in pancake and baking mixture with wooden spoon. Evenly spoon into prepared muffin pan.
• Bake 25 minutes or until toothpick inserted in centre comes out clean. Let cool 10 minutes on wire rack; remove from pan and cool completely.
• Recipe Tip: If using a pancake and baking mix or a flour blend without baking powder and baking soda, add 1 Tbsp. (15 mL) baking powder and 1/4 teaspoons (1 mL) baking soda to pancake and baking mixture.
• Nutrition information and more recipe ideas can be found at becel.ca.

BETSY'S BEST GLUTEN-FREE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
• Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.
• Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.