French Puff Muffins

Hello everyone! I seem to be starting off my posts with this statement a lot lately: I'm sorry I haven't posted in so long! I've been super busy with school.
Also, GET THIS... I turned on my laptop the other day and the cord just went up in flames! Scared the crap outta me! So that's also a reason I haven't posted, because I was cordless. But I'm up and running now.
But don't worry, I've still been cooking up a storm!

I also wanted to say thank you to everyone for your support! I'm up to 530 views as of today.

Today I'm posting a recipe for yummy cinnamon sugar muffins out of The Food Allergy Mama's Baking Book by Kelly Rudnicki. It calls for all purpose flour but I used a gluten free flour mixture. I used 6 cups = 4 cups brown rice flour, 1 1/3 cups potato starch, and 2/3 cup tapioca starch/flour. You can also check out my replacements page for other gluten free mixes.

French Puff Muffins: Dairy, eggs, soy, nuts, fish, and wheat/gluten free.

Makes 12 muffins.

Ingredients

  • 2/3 cup dairy-free margarine
  • 1 tablespoon water
  • 1 cup granulated sugar
  • 3 cups unbleached all-purpose flour (Gluten free: see previous paragraph)
  • 3/4 teaspoon xanthan gum (if using gluten free flour)
  • 1 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 3 teaspoons baking powder
  • 1 cup soy/rice/almond/hemp milk

Topping (you don't need this much): 1/2 cup melted dairy-free margarine, 1 cup granulated sugar, 2 teaspoons ground cinnamon

Directions
  1. Preheat oven to 350 degrees F, and spray a 12-cup muffin pan with dairy-free baking spray.
  2. To make the muffins, in the bowl of a stand mixer fitted with the paddle attachment, combine the 2/3 cup margarine, water, and 1 cup sugar.
  3. In a medium bowl, combine the flour, salt, 1/2 teaspoon cinnamon, nutmeg, and baking powder with a wire whisk.
  4. Add the flour mixture and "milk" to the margarine-sugar mixture by thirds, alternating between each addition.
  5. Using a cookie scooper, place the batter into the prepared muffin pans.
  6. Bake for 15 to 20 minutes, or until and inserted cake tester/toothpick comes out clean.
  7. To make the topping, combine the 1 cup sugar and 2 teaspoons cinnamon in a small bowl, and place the melted 1/2 cup margarine in a small bowl. Remove the muffins from the pan and dip each in margarine, and then roll each muffin top in the cinnamon-sugar mixture.

What I used: Earth Balance soy-free natural buttery spread, tap water, Great Value (Walmart) sugar, Sprouts (local grocery) brown rice flour, Bob's Red Mill potato and tapioca starches, Bob's Red Mill xanthan gum, Kroger salt, McCormick ground cinnamon and nutmeg, Great Value baking powder, Rice Dream rice milk

What I thought: These were super good! I found they were even better when rolling the whole muffin in the sugar mixture, instead of just the top. I also discovered not to add too much of the melted butter or else it becomes soggy (as you can see in the top left of the picture). So I buttered just the top and rolled the whole thing in the topping. I also tried rice milk "chocolate" chips to some of them and it was super good too. I can't think of anything bad to say.


Next time I'm posting Curry Pork and Rice so stay tuned (it was super tasty)!

Enjoy!

-Michelle

P.S. Check out the recipes posted on Sweet As Sugar Cookies' Blog to broaden your horizon on some tasty treats out there! (There are even some vegan ones)

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5 comments:

Lisa said...

Mmmm, those muffins look like they'd make a delicious breakfast. I've heard a lot about them lately and will have to give them a try.

Lisa said...

Oh and I wanted to let you know, I have a sweet treat linky party going on at my blog called "Sweets for a Saturday" and I'd like to invite you to stop by and link your muffins up. http://sweet-as-sugar-cookies.blogspot.com/2011/02/sweets-for-saturday-5.html

Mo 'Betta said...

I saw your link over at Sweets for Saturday! My son is allergic to peanuts, tree nuts, and eggs so baking is a challenge. These muffins sound yummy!

Michelle said...

Thanks Mo 'Betta!
Yeah, I hear you, I am also allergic to peanuts and eggs. I checked out your blog and it looks awesome!

Meaghan Luby said...

these are fantastic! thanks for sharing, yum muffins! glad to have found your blog!
-meg
@ http://www.clutzycooking.blogspot.com
@ http://www.myscribblednotebook.blogspot.com