I’m happy with this crumb!
People often leave my house with goodie bags courtesy of my baking binges. I always feel badly when the treats aren’t GF and there’s someone in their house who’s gluten-intolerant. They get short changed. Can you imagine someone walking in the door with a box of goodies only to find out you can’t have any?
So, today I made an extra-care package – these are for a friend whose son has celiac disease. I’m calling these my “Oh Happy Day” Muffins because that is how I hope he feels when he gets them. These are somewhat akin to a Morning Glory Muffin – with a nice mix of fruit, nuts and veggie! They have a great aroma and are chock full of goodies!
Gluten-Free “Oh Happy Day” Muffins
1 1/2 cups gluten free flour (today I used King Arthur Flour)
1/4 cup almond Flour
2 tsp baking powder
1/2 tsp baking soda
3/4 cup sugar
zest of one half orange
1 tsp cinnamon
1/2 tsp freshly grated nutmeg
1/2 tsp fine sea salt
6 tblsp unsalted butter melted and cooled slightly
2 eggs
1/2 cup whole milk
1/4 cup sour cream
1 tblsp maple syrup
1 tsp apple cider vinegar
1 tsp vanilla extract
1 cup grated zucchini
1 overripe banana mashed with a fork
1 cup chopped pecans
3/4 cup dried cranberries
Preheat oven to 350F. Line 14 muffin cups with paper liners and set aside.
In a medium bowl, whisk together the flour, almond flour, baking powder, baking soda, salt, cinnamon, nutmeg and orange zest.
In a 2 cup liquid measuring cup or small bowl, whisk together the eggs, milk, sour cream, vanilla, vinegar, maple syrup, and cooled butter. Add the wet ingredients to the dry and mix gently with a wooden spoon. Add the zucchini, banana, pecans and cranberries and mix in. Scoop with an ice cream scoop into the prepared muffin tins. Bake for 20 minutes or until nicely browned, puffed and a toothpick inserted into center comes out clean. Cool in pan for 5 minutes. Cool on rack and serve.
Too often gluten-free muffins have a coarse, dry and inhospitable texture, resembling wallboard. I think these hit the spot!
I broke this open right out of the oven so it crumbled a bit – but thats better than the wallboard variety, right? This is very nice and tender.
