Gluten-Free Coffee Cake Muffins

Sunday mornings are perfect for muffins. Throw in an afternoon walk and eat 2. Or three. Or watch a run of pseudo chick flicks on cable. It’s that kind of day.

~ Gluten-Free Coffee Cake Muffins ~

Adapted from The Cook Book

Makes 12 small or 8 large muffins

Streusel Topping:

• 3 tbsp gluten-free flour (1/2 sorghum, 1/2 tapioca flour)
• 3 tbsp brown sugar
• 1/4 tsp cinnamon
• 2 tbsp Earth Balance buttery spread
• 3 tbsp chopped pecans

Muffin Batter:

• 1 1/2 cups gluten-free flour (1/2 sorghum, 1/2 tapioca flour )
• 1/2 cup granulated sugar
• 1 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp ginger
• 1/4 tsp salt
• 1/4 cup Earth Balance buttery spread
• 1 egg, beaten
• 1/2 cup plain yogurt (thinned out slightly) or soy milk

 

For topping: In a small bowl, sir together 3 tbsp flour, sugar, and 1/4 tsp cinnamon. Cut in 2 tbsp butter until mixture resembles coarse crumbs. Stir in pecans, set aside.

For batter: in a medium bowl, stir together flour, sugar, baking powder, baking soda, cinnamon, ginger, and salt. Cut in butter.

In a small bowl combine egg and thinned-out plain yogurt – I used a plain lactose-free variety from Green Valley Organics. (Original recipe calls for buttermilk and plain yogurt adds an extra tang and improves texture.) Add wet ingredients to flour mixture, stir until just moistened – battery should be lumpy and slightly thicker than pancake batter. If too thick, thin out with soymilk. Take care not to over-mix.

Spoon half of batter into greased or paper-lined muffin tins. Top with half of streusel topping, add remaining half of batter, and top with rest of streusel topping. Bake in a 400 degree oven for 15 minutes; cool on rack and serve warm.

Gluten-Free Gingerbread-Orange Scones

 

So I haven’t been around here for awhile, not because I’ve stopped eating/cooking/baking but because I’ve started working. Yes, folks, there is hope for those with a Master’s degrees in the humanities.

And now that I’m working, Sundays become something rather special to me, likely because they’re the last respite before the work-week begins.

These scones are great to whip up in the morning, and they are sturdy enough to munch on during your morning commute! I made them in wedges, but next time I might try using a round drop-scones method, because these don’t rise an extraordinary amount. Orange extract is not in the original recipe, but it ended up being very tasty, especially in the glaze. I also added a dash of cloves and nutmeg.

~* Gluten-Free Gingerbread-Orange Scones *~

adapted from here

Ingredients

• 1 cup brown rice flour
• 1 cup sorghum flour
• 3 tablespoons brown sugar
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup cold Earth Balance
• 1/3 cup molasses
• 1/4 cup soy milk (try using unsweetened)
• 1 tsp orange extract
• dash of cloves, nutmeg (if desired)
• 1 egg, separated
• sugar

In a large bowl or food-processor, combine dry ingredients; cut in butter until mixture resembles coarse crumbs. In another bowl combine molasses, orange extract, soy milk, and the egg yolk; add into dry mixture until just moistened.

Knead dough gently on a floured surface about 8 times. Pat into a round circle and cut into wedges, or drop batter into mounds. Place on a parchment-covered or greased baking sheet. Beat egg white until frothy; brush over scones and sprinkle with sugar, if desired.

Bake at 400 degrees for 12-15 minutes or until golden brown. Once cooled, drizzle with icing or a glaze. Whip up a glaze by combining about a cup of powdered sugar, and a dash of soy milk, and orange extract.

~ Happy Sunday! ~