I really enjoy baking these muffins they have a bit of a kick, you can make them hotter or milder depending on your personal taste. These go great with a bowl of beans, I like mine with some cheese on top as well as sour cream and salsa, there has to be a big dollop of butter on the muffin.
- 1-1/2 cups gluten free flour
- 1-1/2 cups gluten free cornmeal
- 1-1/2 T baking powder
- 3/4 tsp baking soda
- 1/2 tsp fine sea salt
- 1-1/2 cups fat free Greek yogurt
- 3 large eggs
- 3 T honey
- 18-Oz apricot pie filling
- 3 jalapeno peppers, minced ( stems , veins and seeds removed)
Preheat your oven to 400 degrees. spray your muffin tin.
1. In a bowl, mix together the flour, cornmeal, baking powder, baking soda and salt.
2. In another bowl, mix together the yogurt, eggs, honey, and apricot pie filling until smooth, then add this to the dry ingredients and mix well. Add the jalapenos and gently fold them in.
3. Pour this mixture into the muffin pan equally and bake for 20-25 minutes. Do the usual test with a toothpick and when it comes out clean, the muffins are done. Let them cool for five minutes or so before eating.
This recipe will make one dozen extra large muffins so make sure you have such a pan or you can make 1-1/2 dozen regular muffins.
Gluten-Free Pie Crust
- 1-1/4 C white rice flour
- 1/2 C sweet rice flour
- 1/2 C tapioca starch
1. Whisk together dry ingredients in large bowl.
2. Cut in the butter into flour mixture until no large pieces are left.
3. Add 4 Tab water and stir, If mixture is dry, add more water, a tablespoon at a time.
4. Wrap this in plastic wrap and refrigerate for one hour, then remove and let it get to room temperature.
5. Cut this dough in half, making one piece for the bottom crust and one of the top.
6. Roll the dough out on parchment paper and then put it into the pie pan. Form it along the bottom and sides, cutting off any excess and if you like, pinching the edges. Use the other half if you want a top crust, otherwise use the other half in a second pie.
7. Fill with your favorite pie fillings and bake as directed.
Gluten-Free Paleo Bread
- 5 eggs
- 2/3 C flax meal
- 1-1/3 C almond flour
- 1-1/2 tsp baking powder
- 1/2 tsp salt
- 2 T olive oil
- 1/2 C almond milk
Preheat your oven to 350 degrees and have your loaf pan greased and ready.
- In a large bowl, lightly beat the eggs first, add the oil and milk and mix well.
- Add the dry ingredients and mix until well blended.
- Pour into your loaf pan, spreading it out evenly.
- Bake for 20-25 minutes, use the toothpick test to see if it is done, I like to eat this fresh out of the oven with some butter melted on it, but you can wait 5-10 minutes allowing it to cool a bit before removing it from the pan.
My wife and I LOVE ginger cookies so I was very happy to share this recipe. Give them a try and I am sure they will become a favorite of yours as well.
Gluten Free Ginger Snaps
- 1/4 stick of butter
- 1/4 cup light brown sugar
- 1/4 cup maple syrup
- 1/4 cup gluten free flour
- 1/2 tsp baking soda
- 1 tsp ground ginger
Have your oven preheated to 350 degrees and a baking sheet lined with parchment paper or sprayed with a non-stick spray.
1. In a small saucepan, gently heat the butter and maple syrup, stirring with a wooden spoon until the butter is melted.
2. Put the flour, baking soda and ground ginger into a sifter and sift it into the butter mixture, stirring until it forms a soft smooth dough.
3. Take about a teaspoon of dough at a time and roll it into a ball, place it on the tray spacing them an inch apart.
4. Bake them for about 15-20 minutes, the tops will start showing cracks and turning a bit brown.
Let them cool for about 5 minutes before removing them from the baking sheet.