Wednesday, October 24, 2007

late-night muffins.


tonight i tried out a new recipe from karina's recipes for banana spice muffins (instead of going to the gym of course). i'm copying the recipe below, but with the changes that I made to it... i kept most things the same, but i would like to try it again with only agave nectar and cut out the sucanet, but that will be next time :) i bought gluten free dairy free semi-sweet chocolate chips today (enjoy life foods) from MOM (my organic market) and added those in some of them as well. i've never been crazy about frosting, but i'm trying to come up with one that doesn't use powdered sugar like at babycakes, but that is going to take a while. anyways, here's the modified recipe, and hopefully i'll post this again at some point with more changes:

Banana Spice Cupcakes

1 cup almonds
3/4 cup brown rice flour
1/4 cup white rice flour

1 teaspoon baking soda
1 teaspoon baking powder
1/2 heaping teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon allspice
1/4 teaspoon sea salt
2 large organic free-range eggs
1/3 cup extra light olive oil
2 tablespoons agave syrup
1 1/3 cups organic sucanat
4 medium very ripe bananas, cut up and mashed into puree
1 1/2 teaspoons vanilla extract
optional: mini chocolate chips to your taste (about 1/2 cup or 1/4 cup should work)

Preheat oven to 350 degrees F. Prepare a cupcake/muffin pan however you desire :)

Process the almonds in a food processor by pulsing on and off until a fine almond meal is formed. Watch out that it does not become almond butter! Pour the almond meal into a dry mixing bowl. Add in the rice flour, baking soda, baking powder, sea salt and spices and whisk to combine.

In a clean mixing bowl beat the eggs; add the oil, syrup, brown sugar, banana puree and vanilla. Beat well. Add the dry ingredients into the wet, and beat for two minutes.

Spoon the batter into the prepared cupcake pan and bake in a preheated oven for 15 to 20 minutes until done. Check the center for doneness with a wooden pick. The cupcake should appear slightly golden brown at the edge, yet still be moist inside.

Cool cupcakes completely on a wire rack.

I was able to make 18 muffins with this recipe


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7 comments:

  1. YAY! I'm so glad you're doing this, cousin. I keep wanting to write down more of the recipes I create. If you look under the cooking tag on my blog you can find some really simple recipes, mostly gluten-free.

    hope you're doing well!

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  2. thanks sholeh! i'll be sure to check them out, i know i've seen some of them before but now it's time for an update ;)

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  3. Hey!
    Found your blog through gluten free goddess. I keep my blog for the same reason- I forget my recipes if I don't keep them organized and written down. It is also fun to share them. Your soup recipe looks really good. I look forward to more posts! :)

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  4. hey natalie, thanks for stopping by-appreciate the comment!

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  5. I'm so glad to know the banana cake makes for good muffins/cupcakes. Yay. Wish I could still do almond flour. Sigh.

    Take care!


    Karina

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  6. HI! I love muffins!! And I LOVE Karina's recipes! I just found your site and I was shocked to see myself listed on your blog roll! Thank you SO much! I can't wait to read all your posts! We have so many gluten-free friends in blogger world!

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  7. hey carrie- glad you stopped by! it's definitely a great support to have so many GF bloggers like yourself, so thank you!

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