Saturday, January 4, 2014

Gluten Free Cinnamon Muffins

Batter Ingredients:
1/4 cup warm water
1 T active dry yeast
1/4 cup, plus 1 t coconut sugar
3 cups Peggy's gluten free flour blend
2 t baking powder
1 t salt
1 cup So Delicious unsweetened coconut milk, warm
1 t apple cider vinegar
1/4 cup Earth Balance vegan butter, melted

Filling Ingredients:
1/4 cup coconut sugar
1 t cinnamon

Mix together the warm water with yeast and 1 teaspoon sugar.  Let sit for 5 minutes, while the yeast proofs.  Whisk together the flour blend, baking powder and salt.  Set aside.  In large bowl of electric mixer with paddle attachment, add the 1/4 cup coconut sugar, warm coconut milk, apple cider vinegar, and melted vegan butter.  Add the water/yeast mixture.  Mix on low until combined.  While mixer is on low, slowly add the flour mixture.  Once flour is incorporated, scrape down the sides of the bowl.  Continue to beat the batter on medium speed for 5 minutes.

Spray a 12 muffin tin with coconut oil. With a cookie scooper or spoon, fill muffin tins 1/2 way full with batter. Combine filling ingredients in a small bowl. With a spoon, sprinkle cinnamon mixture over dough, leaving about 1/3 of mixture to use on top of muffins.
With your scooper add the rest of the batter, evenly dividing between muffins. Now sprinkle the rest of the cinnamon mixture over the top. Place muffin tin in a warm place and let rise for 30-45 minutes. You want to keep an eye on it so it doesn't overflow out of your muffin tin. When it reaches the top of the muffin tin it is time to bake. Place in a 350 degree F oven and bake until edges are brown, 25- 30 minutes. Remove from oven and place on a wrack to cool for 5 minutes. Remove muffins from tin and place on cooling rack. Serve warm with coconut manna or spread. 
*Notice when they come out of the oven they have a sinkhole in the center. It is done inside, but they do not raise in the center. See final image below.

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