Marvelous Muffins by Everyday Gluten Free Gourmet
These recipes are my long-time favourites that were originally made with wheat flour. I was surprised to notice that I have been making every one of these recipes for more than twenty years.
By using a seasonal ingredients when they are at their peak, they taste like they were meant to taste. Over time, you’ll learn that citrus season is at the beginning of the year, raspberries are at their peak in July and apples are falling off the trees in September.
- Cinde Little writes the Everyday Gluten Free Gourmet food blog and teaches cooking classes in Calgary, Alberta. She became interested in gluten free cooking in 2009 after a friend was diagnosed with celiac disease. Food restrictions are real and learning to accommodate them is an important skill. As a passionate home cook, Cinde encourages everyone to just get in the kitchen and cook!
Visit www.everydayglutenfreegourmet.ca or follow her on social media:
- Cooking Classes in the Calgary Area
I make banana muffins any time of year but in the dead of winter bananas are often on my kitchen counter and I make these.
Banana Bundt Cake with Chocolate Glaze
Sometimes I double the Banana Muffin recipe and make this Banana Bundt Cake.
Rhubarb grows in gardens everywhere in spring and Canadians like to cook with it.
Here is a cake version based on the above recipe.
Muffins That Taste Like Donuts
This is when people start talking about Amusement Park Food and ‘Those Little Donuts’ covered in cinnamon-sugar. These remind me of the donut holes my grandmother used to make, I think I might try deep frying them and see what happens.
I pick raspberries from my garden to make these muffins in the summer. In the winter I do a savoury version with cheddar cheese, bacon, jalapenos or jalapeno jelly. So many options.
Toward the end of summer when I have carrots in my garden and apples are everywhere I make Morning Glory Muffins.
When pumpkin season takes over, I make these delicious Pumpkin Ginger Muffins.
The arrival of Mandarin oranges marks the beginning of citrus season. Cranberries are also plentiful so I make these muffins right through until the end of January. With a little tweaking of the recipe this makes a fabulous bundt cake.
Professional bakers and connoisseurs will argue that muffins and cake are not the same. Technically I agree, but as an everyday cook, I like to make recipes that work and repeat the ones that taste great. You can vary them all to suit your taste and call them whatever you like. View all muffin recipes here!
Cinde’s ‘How to Use Gluten-Free Flour’ Series
- How to Use Oat Flour
- Gluten Free Whole Oats vs Quick Oats
- Gluten Free Baking By Weight
- How to Use Rice Flour in Gluten Free Baking
- How To Use Starch in Gluten Free Baking
- How To Use Corn Flour, Cornmeal and Masa Harina
- How To Use Almond Flour and Quinoa Flour
- How To Use Chickpea Flour
- How To Use Millet Flour and Sorghum Flour
- How To Use Teff Flour
- How To Use Buckwheat Flour
- How To Use Coconut Flour
- How To Use Binders in Gluten-Free Baking