Gluten Free Fruit And Grain Muffins Recipes

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GLUTEN FREE CEREAL MUFFINS



Gluten Free Cereal Muffins image

My son is gluten and casein intolerant; I can't have wheat. These muffins are a great way to use up the "last bit at the bottom of the box" of GF cereal - or varieties we didn't care for. Feel free to adjust the fruit and extract/spice blends to taste. Frozen muffins can be defrosted at half power in microwave for about 3 minutes.

Provided by IrishEyes.NYC

Categories     Quick Breads

Time 20m

Yield 20-24 muffins, 20-24 serving(s)

Number Of Ingredients 19

1 cup rice flour
3/4 cup potato starch
1/4 cup tapioca flour
4 teaspoons xanthan gum
1 tablespoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup milk or 1 cup non-dairy milk substitute
1 egg
1 teaspoon pure vanilla extract
1/3 cup canola oil
1 medium pears or 1 medium apple, peeled and chopped
1/2 cup raisins or 1/2 cup dried cranberries
1 cup boiling water
2 cups cereal (I used Enjoy Life Cinnamon Crunch granola)
1/4 cup rice flour
1/2 teaspoon cinnamon
2 teaspoons margarine, softened

Steps:

  • Preheat oven to 400° F and line two 12-muffin cup pan with paper cups.
  • In a small bowl, pour the boiling water over the raisins or dried cranberries and allow to soak for 10 minutes or until very plump; drain and set aside.
  • In a large mixing bowl, combine the first eight ingredients; make a well in the center.
  • In a medium bowl, whisk the milk with the egg and vanilla; add the oil and cereal. Allow to rest for 5-10 minutes or until the cereal absorbs the liquid.
  • Meanwhile, mix streusel topping ingredients in a small bowl and set aside.
  • Pour the milk and cereal mixture into the center of the dry ingredients and stir just until combined.
  • Fold in the chopped fruit, soaked and drained raisins or cranberries and spoon batter into the prepared muffin pans, filling cups about 2/3 to 3/4 full. Top with streusel mixture, if desired.
  • Bake in the center of the preheated oven for 15-20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
  • Remove muffins from pans to wire rack and allow to cool completely.
  • Serve immediately or place in zipper bag and freeze for future use.

Nutrition Facts : Calories 122, Fat 4.9, SaturatedFat 0.7, Cholesterol 12.3, Sodium 130.6, Carbohydrate 18.1, Fiber 1.1, Sugar 3.2, Protein 1.9

GLUTEN-FREE FRUIT AND GRAIN MUFFINS



Gluten-free Fruit and Grain Muffins image

A blend of whole grains is baked into these sweet and delicious gluten-free muffins.

Provided by Minute Rice

Categories     Minute® Rice

Yield 12

Number Of Ingredients 8

1 bag Minute® Multi-Grain Medley
1 cup apple juice
1 large egg, lightly beaten
1 ½ cups vanilla soy or almond milk
1 tablespoon agave nectar
2 cups gluten-free baking mix
½ cup dried fruit, chopped
Non-stick cooking spray

Steps:

  • Preheat oven to 425 degrees F.
  • Prepare rice according to package directions, substituting juice for water. Cool.
  • In a medium bowl combine egg, milk and agave. Stir in Multi-Grain Medley and fruit. Fold in baking mix. Blend just until combined. Coat a 12-cup muffin tin with non-stick cooking spray. Divide batter into cups and bake 20 minutes.

Nutrition Facts : Calories 132.7 calories, Carbohydrate 26.7 g, Cholesterol 15.5 mg, Fat 1.5 g, Fiber 1.5 g, Protein 4.2 g, SaturatedFat 0.2 g, Sodium 41.8 mg, Sugar 9.5 g

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