Langsung ke konten utama

Gluten Free Cinnamon Roll Muffins

Moist and tender gluten free cinnamon roll muffins are like the best cinnamon bun you’ve ever tasted—but made quick and easy in a cupcake tin. Sometimes, a picture says a thousand words (not always, by the way). And yet, I feel the need to mess it up with words anyway. Here’s what you can tell about these gluten free cinnamon roll cupcakes just by looking at them: they’re gorgeous.


But there are a few things you can’t tell, just by looking. The top is almost a little crunchy from the cinnamon-sugar filling, and the cake is tender and buttery and not-too-sweet.

They’re up there with my gluten free carrot cake cupcakes, which I thought were far and away my favorite cupcake in the whole world. Now, I’ve got some soul-searching to do.

INGREDIENTS
  • Swirl/Filling
  • 4 tablespoons (48 g) vegetable shortening, melted and cooled
  • 1/4 cup (55 g) packed light brown sugar
  • 1 teaspoon ground cinnamon

Muffins
  • 2 cups (280 g) basic gum-free gluten free flour blend (185 grams superfine white rice flour + 61 grams potato starch + 34 grams tapioca starch)
  • 1/2 teaspoon xanthan gum (this must be added – the point is to use a much lower amount of xanthan gum than is in an all purpose gluten free flour blend)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 8 tablespoons (112 g) unsalted butter, at room temperature
  • 3/4 cup (150 g) granulated sugar
  • 3 eggs (180 g, out of shell) at room temperature, beaten
  • 2 teaspoons pure vanilla extract
  • 2/3 cup (158 ml) low-fat buttermilk, at room temperature

Glaze
  • 3/4 cup (86 g) confectioners’ sugar
  • 1/8 teaspoon kosher salt
  • 1 teaspoon unsalted butter, melted
  • 1/2 to 1 1/2 teaspoons milk (any kind)

DIRECTIONS
  1. Preheat your oven to 350°F. Grease or line a standard 12-cup muffin tin, and set it aside.
  2. First, place the swirl/filling ingredients in a small bowl, and mix to combine well. Set the bowl aside.
  3. ........................................


for full recipes please see : glutenfreeonashoestring.com

Komentar

Postingan populer dari blog ini

Cajun Lime Chicken Avocado Corn Salad

Healthy Recipes - Cajun Lime Chicken Avocado Corn Salad - This salad has so much flavor! Creamy, light, and drizzled with a Cilantro Lime Dressing. It is quick and easy to make and perfect for your next barbecue or get together. Light on the calories - coming in at only 203 calories per 1 cup serving. The best part? It's just as delicious the next day, making this a good meal for your to-go lunches for either work, school, or travel. You’ll Need: Blackened Chicken: 1/2 lb chicken breast boneless, skinless, thinly sliced 1 tbsp olive oil extra virgin 1/8 tsp salt or to taste black pepper to taste 1/4 tsp smoked paprika or regular 1/8 tsp onion powder 1/4 tsp garlic powder 1/8 tsp ground cumin 1/8 tsp chili powder 1/8 tsp oregano 1/2 lime juiced Cilantro Lime Juice Dressing: 3 tbsp lime juice 2 tbsp olive oil extra virgin 1 tbsp cilantro freshly chopped (or parsley) 1/4 tsp salt or to taste 1/8 tsp pepper or to taste 1/4 tsp crushed red pepper flakes or to taste, optional Salad: 1 e...

Sommerrollen mit Erdnusssauce

Sommerrollen mit Erdnusssauce gehen einfach immer! Sie sind nicht nur unglaublich lecker, sondern auch noch richtig gesund! Und noch dazu ein richtiger Hingucker! Vorbereitung : 20-25 Minuten Kochzeit  :  0 Minuten Wartezeit :  0 Minuten Portionen :  6Sommerrollen ZUTATEN Für die Sommerrollen: 6 Reispapierblätter 1 Avocado 1 Gurke 3 kleine Karotten 1 Mango 3 Frühlingszwiebeln 1 Handvoll Rotkohl (roh) 6 Radieschen Für den Sesam Tofu: 250 g fester Tofu 1 Tl Sesamöl 1 El Sojasauce 1 Tl Sesamsamen Für die Erdnusssauce: 4 El ungesüßte Erdnusbutter / Erdnussmus 2 Tl Sojasauce 1 gepresste Knoblauchzehe 3-4 El warmes Wasser 1/2 Tl Sriracha ANLEITUNGEN Das Gemüse in dünne Streifen bzw. die Radieschen in Scheiben und die Frühlingszwiebel in Ringe schneiden. Den Tofu ebenfalls in Streifen schneiden. Das Sesamöl in einer beschichteten Pfanne erhitzen und den Tofu darin anbraten. Mit der Sojasauce ablöschen und knusprig anbrate...

PIONEER WOMAN’S BLACKBERRY COBBLER

This unique and delicious blackberry cobbler requires just a few minutes of prep and yields a summer dessert everyone is sure to love. The batter for this cobbler is thin like cake batter, instead of thick and biscuit-like, which is what I’m used to. And when you layer it into the pan, you pour the batter in first, and then arrange the blackberries on top. As it bakes the blackberries mostly sink to the bottom and soften, and the topping gets nice and crisp. INGREDIENTS: 1/2 cup (113 grams) unsalted butter, melted and cooled 1 1/4 cup + 2 tablespoons (275 grams) granulated sugar, divided 1 cup (120 grams) all-purpose flour 1 1/2 teaspoon baking powder 1/2 teaspoon salt 1 cup (225 ml) whole milk 3 cups (430 grams) blackberries, fresh or frozen Vanilla ice cream or whipped cream, for serving (optional) DIRECTIONS: Preheat oven to 350 degrees F and grease a 9-inch round baking dish with butter or nonstick spray. In a medium bowl, stir together 1 cup of the sugar, th...