Blueberry Cheesecake Muffins

ingredients

• 1 1/2 cups all-purpose flour
• 1/3 cup sugar, plus
• 2 -3 tablespoons sugar (depending on sweetness of the berries)
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon almond extract
• 1/4 cup melted butter
• 1/3 cup plain yogurt
• 1/2 teaspoon vanilla extract
• 2/3 cup ricotta cheese
• 2 eggs
• 1 cup blueberries (I like canned or frozen wild blueberries)

Directions:

1. Preheat oven to 375 degrees.
2. Grease 8-10 muffins tins (I always make mini muffins).
3. In a large bowl combine with a wire whisk the flour, sugar, baking powder, and salt until well blended.
4. In a medium-sized bowl beat together the almond extact,vanilla extract, melted butter, ricotta cheese, yogurt, and eggs.
5. Add to flour mixture.
6. Carefully fold in the blueberries.
7. Batter wil be soft and lumpy
8. Fill the muffin cups 2/3 full and bake 20 minutes.

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Gluten Free Raspberry Coconut & Yoghurt Muffins

Ingredients:

• 2 cups raspberries (fresh or frozen)
• 1 cup gluten-free flour (if u prefer) or 1 cup plain flour (if u prefer)
• 1/2 cup shredded coconut
• 1 cup oats
• 1 tablespoon baking powder
• 1/4-1/2 teaspoon ground cinnamon
• 1/4-1/2 teaspoon ground nutmeg
• 1 cup Greek yogurt (try Chobani)
• 1/3 cup coconut oil (melted)
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 cup stevia (optional)

Directions:

1. Prepare muffin pan with cooking spray, or with paper baking cups. Preheat oven to 180º Celsius.
2. Combine dry ingredients in a large bowl, and set aside.
3. In a medium bowl, combine yogurt, oil, egg, and vanilla.
4. Gently stir yogurt mixture into flour mixture until dry ingredients are moistened, but batter is still lumpy.
5. Gently fold in raspberries.
6. Fill muffin cups almost to top.
7. Bake 18 to 20 minutes, or until golden brown.

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Gluten Free Strawberry Banana Muffins

Ingredients:

• 1 1/4 cups rice flour
• 1/4 cup potato starch
• 1/4 cup tapioca flour
• 1/2 teaspoon xanthan gum
• 1/4 teaspoon ground cinnamon
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup butter or 1/2 cup margarine, softened
• 1/3 cup sugar
• 2 eggs
• 1/2 teaspoon pure vanilla extract
• 1/3 cup milk or 1/3 cup soymilk
• 2 bananas, peeled
• 1 1/2 cups strawberries, stemmed and coarsely chopped

Directions:

1. Preheat oven to 350°F Lightly oil a mufffin tin or fill with paper liners.
2. In a large bowl, sift together the rice flour, potato starch, tapioce flour, xanthan gum, cinnamon, baking soda, baking powder, and salt. Stir to mix.
3. In a separate bowl, cream together the butter and sugar until smooth. Beat in the eggs ans add the vanilla and milk, stirring well. The mixture will be quite lumpy.
4. Mash the bananas and fold them with the strawberries into the wet ingredients. Mix the wet ingredients into the dry ingredients to form a thick batter.
5. Spoon a generous 1/3 cup of batter into each muffin cup. Bake for 25-30 minutes. After about 15 min, turn the tin to ensure even baking. Insert a paring knife into a muffin; when the blade comes out clean the muffins are done.
6. Place the tin on a cooling rack for a few minutes, the remove the muffins from the tin and place them on rack. Serve warm or at room teomperature. Cool completely before storing in an airtight container.

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Gluten Free Zucchini Carrot Muffins

Ingredients:

• 1 cup brown rice flour
• 1/2 cup tapioca starch
• 1/2 cup potato starch
• 1/2 cup quinoa
• 1/2 cup flax seed
• 1/4 cup sunflower seeds
• 2 tablespoons pumpkin seeds
• 1/2 cup almonds
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon guar gum
• 2 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 pinch ginger
• 1 pinch clove
• 3 eggs
• 1/2 cup vegetable oil (I use coconut)
• 1 apple, grated
• 1 cup yoghurt or 1 cup buttermilk
• 3/4 cup brown sugar
• 1/2 cup honey
• 2 teaspoons vanilla
• 2 cups zucchini, shredded and squeezed
• 2 cups carrots, shredded
• 3/4 cup raisins (optional)

Directions:

1. Lightly grease 18 muffin cups.
2. In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
3. Grind the quinoa, flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well.
4. In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
5. Mix the dry ingredients into the egg mixture.
6. Fold in the zucchini, carrots, apple and raisins.
7. Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
8. Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
9. Cool 10 minutes in the muffin tin before transferring to wire racks.

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Gluten Free Sweet Corn Bread Muffins

Ingredients:

• 1/2 cup cornmeal
• 1/2 cup sugar
• 6 tablespoons rice flour
• 1 1/2 tablespoons tapioca flour
• 1 tablespoon cornstarch
• 1/4 teaspoon xanthan gum
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup soymilk
• 4 tablespoons butter, melted
• 1/2 teaspoon vanilla
• 1 large egg

Directions:

1. Preheat oven to 375°F; grease either muffin pan or small loaf pan, and dust with rice flour.
2. Combine dry ingredients.
3. Slowly mix in milk, melted butter, vanilla, and already beaten egg.
4. Fill pans 3/4 full and bake muffins if small 20 to 25 min or mini loaf for about 28 to 33 minutes.

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Cappuccino Muffins

Ingredients:

Spread

• 4 ounces cream cheese, cubed
• 1 tablespoon sugar
• 1/2 teaspoon instant coffee granules
• 1/2 teaspoon vanilla extract
• 1/4 cup miniature semisweet chocolate chips

Muffins

• 2 cups all-purpose flour
• 3/4 cup sugar
• 2 1/2 teaspoons baking powder
• 1 teaspoon cinnamon, ground
• 1/2 teaspoon salt
• 1 cup milk
• 2 tablespoons instant coffee granules
• 1/2 cup butter or 1/2 cup margarine, melted
• 1 egg, beaten
• 1 teaspoon vanilla extract
• 3/4 cup miniature semisweet chocolate chips

Directions:

1. In a food processor (or using a hand mixer), combine the spread ingredients, cover and process until well blended.
2. Cover and refrigerate until serving.
3. For the muffins: In a bowl, combine flour, sugar, baking powder, cinnamon and salt. In another bowl, stir milk and coffee granules until coffee is dissolved.
4. Add butter, egg and vanilla; mix well.
5. Stir into dry ingredients just until moistened.
6. Fold in chocolate chips.
7. Fill greased or paper-lined muffin cups two-thirds full.
8. Bake at 375°F for 17-20 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks.
9. Serve with espresso spread.

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Low Fat Apple and Oatmeal Muffins

Ingredients:

• 1 1/2 cups quick oats
• 1 1/2 cups apple juice
• 2 teaspoons vanilla extract
• 1 1/2 cups whole wheat flour (or spelt flour)
• 1/2 cup sugar
• 2 teaspoons baking powder
• 2 medium apples, grated
• 1 teaspoon cinnamon
• 4 egg whites, beaten to soft peaks
• apple, wedges to garnish (with or without peel)

Directions:

1. Soak the oats, apple juice, sugar and vanilla for 30 minutes.
2. Mix in the flour, baking powder, grated apple and cinnamon.
3. Fold in the beaten egg whites; Spoon into 12 muffin tins.
4. Top muffins with 2 sliced apple wedges (cut quarters of apple into 3 or 4 wedges) and bake at 170° C (338°F) for 25 - 30 minutes until muffins and cooked though and golden.
5. Cool in pan for a few minutes, then remove from pan and cool on wire rack.

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