Irish Tea and Fruit Muffins

gluten free and dairy free Irish Tea and Fruit Muffins

This muffin brings back fond memories of many Saturday mornings serving up fresh baked goods at the farmer's market. For 4 years I had a baking business that I ran alongside my mom and my sister in law. For about 6 months out of the year we would bake all day each Friday and be at the market most of the day selling our goodies. 

Irish tea bread mini-loaves was one of the things that we sold, especially because we were called "Farmer's Tea." We brought a lovely tea party spread to the market with our baked goods and fresh, hot organic tea that we served along with the treats. 

This delectable tea bread which I have now turned into muffins and converted to a gluten free recipe will always be one of my favorites. I hope that you will enjoy it soon with a steaming hot cup of tea on a cold, rainy day. 

Irish Tea and Fruit Muffins: 

Makes 12 muffins

2 1/2 cups mixed dried fruit (raisins, apricots, plums, pears, peaches, pineapple, cherries, dates, etc.) chopped small- to about the size of raisins

1 cup boiling black tea

1 egg

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon nutmeg

1/2 teaspoon allspice

4 teaspoons fresh grated orange rind

1 tablespoon honey

1 cup coconut sugar

1 teaspoon salt

3 teaspoons baking powder

2 cups gluten free flour mix**

**GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 cup almond flour

1 teaspoon xanthan gum 

--12 paper muffin liners

--12 small pieces of dried pineapple to garnish tops of muffins

1. The night before making the muffins: In a medium bowl, soak the chopped dried fruit in the hot tea. Soak overnight. 

2. Mix together the gluten free flour mix. You will use 2 cups of the mix. Store the rest in a plastic bag in the refrigerator. 

2. In the morning add all of the remaining ingredients and mix well. The mixture will seem dry at first and is very thick, but after stirring a minute or two the mixture will absorb the liquid in the tea, egg and honey. 

3. Preheat the oven to 350F. Place paper liners in the cups of a muffin tin.

4. Evenly distribute the muffin batter between the 12 holes in the muffin tin. Bake for about 15 minutes, then place the dried pineapple slices on top of the muffins and bake for another 5 minutes or until golden brown and checked for doneness with a toothpick in the middle of the muffin.  

I hope you enjoyed this delicious muffin recipe! If you did, pass it on to a fruit & tea loving friend! 

Cinnamon Applesauce Cakes

Cinnamon Applesauce Cakes

 

 

What wonderful timing! While my son and I were visiting my parents the other day, my mom told me about a wonderful apple cake recipe that she had found. It was a moist loaf cake with raisins added in. I decided that I would take this recipe and convert it to gluten free/dairy free and also at the same time add my own flair to it. It was a big success! 

Even my husband, who usually doesn't care for apple desserts, really enjoyed these cakes! I love the addition of the sauteed apples instead of the raisins and I think that cakes should always have a decorative topping that really makes it special and makes the ingredients shine. I prefer my decorating to be more rustic and so I used the sauteed apples on top. 

I hope that you enjoy these cakes soon! Let me know how you like them in the comments below. 

Cinnamon Applesauce Cakes: 

1/2 cup coconut oil

1 cup coconut sugar

1 cup applesauce, unsweetened

1 1/2 cups gluten free flour

1 teaspoon  xanthan gum

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground cloves

2 cups sauteed apples, divided. (Peel apples, slice thinly and chop finely into small pieces. Heat 2 tablespoons of coconut oil in a small skillet over medium heat. Add in the apples, add in honey to taste and about 1 teaspoon cinnamon. Saute this mixture until the apples are soft- about 5-7 minutes. Set aside to cool before adding to the batter and as a topping.)

1. Grease a 12 cup muffin tin with coconut oil. Heat the oven to 350F. 

2. Cream coconut oil in the bowl of a stand mixer fitted with a paddle attachment. Add in coconut sugar, mix and beat until smooth. 

3. Add in applesauce and mix together. 

4. Sift together the gluten free flour mix, xanthan gum, baking soda and spices. Add to the batter and mix. 

5. Add in 1 cup of the sauteed apples and reserve the other cup for the topping. Mix together. 

6. Divide the batter between the 12 muffin cups. Bake for 15-20 minutes or until a toothpick inserted in the center of the cakes comes out clean. Let them cool and top each cake with sauteed apples. 

Enjoy! Hope you enjoy these yummy fall cakes! Let me know in the comments who you plan on serving these to. 

 

Banana Pecan Date Muffins

Banana Pecan Date Muffins

Do you ever have a recipe that comes together out of things that you just happen to have on your counter, in your pantry, in your fridge and freezer? This is exactly how these muffins came to life! I happened to have some ripe bananas I didn't want to go to waste, a few pecans in the freezer, dates and banana chips in my pantry! I love how this all came together. 

I started to think about flavor combinations that I liked, and I love the richness of the pecans and wanted to really flavor the muffin with lots of that nut flavor, so I decided to grind the nuts instead of just chopping them. I did however leave some bigger chunks of pecans for the topping. 

I imagine that these would be fabulous for a little tea party, or for a breakfast with friends. However, right now I will just enjoy mine, here on a regular Tuesday with my cup of coffee. :) 

I hope that you make these soon and let me know what you think! 

Banana Pecan Date Muffins: 

Makes 12 small muffins

1/2 cup coconut oil

1/4 cup coconut sugar

1/4 cup honey

1 cup ripe, mashed bananas (about 3 bananas) 

1 cup gluten free flour mix (I used a new Ancient Grains one. It already contains xanthan gum, but if your mix does not, add 1 teaspoon xanthan gum to this recipe) 

1/2 cup ground pecans (Put pecans into a food processor and process until ground but not turned into nut butter) 

1 teaspoon baking soda

1 teaspoon cinnamon 

3/4 cup dates, chopped finely

1. Grease the cups of a muffin tin with coconut oil. Heat the oven to 350F. 

2. In the bowl of a stand mixer fitted with the paddle attachment, beat the coconut oil for 1-2 minutes. 

3. Add in the coconut sugar and honey and mix well. Then, add in the mashed bananas and mix together. Add in the gluten free flour mix, mix together. Stir in the ground pecans, baking soda and cinnamon. Lastly, add in the chopped dates and mix. 

4.  Divide the batter between the 12 muffin cups. 

5. Bake for 15-20 minutes or until golden brown and a toothpick inserted into the center of the muffin comes out clean. Cool, and top with banana/pecan topping. (Recipe below) 

 

Topping: 

1/2 cup finely chopped pecans

1 tablespoon honey

1/2 teaspoon cinnamon

1/3 cup organic banana chips, broken into small pieces

1. In a small frying pan, add in the pecans, honey and cinnamon. Stir together the ingredients for 2-3 minutes over medium heat. Make sure the nuts and honey are well combined.Take the pan off the heat. 

2. Mix together the nut/honey mixture with the broken banana chip pieces. Spoon a small amount of the topping onto each muffin. Enjoy! 

Gluten Free Muffin Round Up!

Gluten Free Muffin Round Up! Three great, healthy muffin recipes!

 

 

Muffins are such a handy, healthy food to have around. They make a quick breakfast, a great accompaniment to soups and stews and a great snack on the go. I love these three easy muffin recipes. You can even prepare a double batch ahead and freeze some of these muffins so that you can keep enjoying them in the coming days. 

I hope that you find a muffin here that you really love and can enjoy with your friends and family. 

Oat Date and Almond Fruit Muffins: 

Makes 12 large muffins

1 1/2 cups gluten free flour mix (see recipe below) 

GLUTEN FREE FLOUR MIX: 1 cup brown rice flour, 1 cup white rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour) 

1/2 teaspoon baking soda

2 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon cloves

1 teaspoon xanthan gum

1/2 cup dates, chopped

1/2 cup chopped almonds

1 cup gluten free oats

1/2 cup raisins

2 ripe, soft bananas

1 unpeeled, grated apple

2 eggs

1 teaspoon vanilla

5 tablespoons melted coconut oil

4 tablespoons honey

6 tablespoons coconut milk

1/2 cup coconut sugar

1. Heat the oven to 350F. 

2. Place paper muffin liners into the cups of a muffin tin. 

3. Stir together the gluten free flour mix, baking soda, baking powder, cinnamon, nutmeg, cloves and xanthan gum with a wire whisk in a medium bowl. Add the dates, almonds, oats and raisins and set aside. 

4. In a separate, large bowl, mash the bananas with a fork, add the grated apple, eggs, vanilla, honey and coconut milk and stir to combine the ingredients. Add the coconut sugar and  stir again until mixed together. 

5. Add the dry ingredients to the wet ingredients and stir to make a smooth batter. 

6. Scoop the batter into the 12 muffin cups. Fill them full and make sure that the batter is evenly distributed between the 12 cups. 

7. Bake the middle of a preheated oven for 20-30 minutes or until muffins are golden brown and the center springs back when touched. Cool on a wire rack.

 

Cultured Coconut Milk Oatmeal Muffins: 

1 egg

1 cup cultured coconut milk, vanilla flavor (unsweetened) (coconut milk yogurt) 

1/2 cup coconut sugar

1/3 cup coconut oil (Keep at room temperature and add in little chunks) 

1 cup gluten free oatmeal

1 cup gluten free flour mix

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon baking soda

unsweetened coconut flakes to sprinkle on top

1. Heat the oven to 400F. 

2. Grease 12 muffin cups with coconut oil, or vegetable oil spray. Beat egg, stir in cultured coconut milk, coconut sugar and coconut oil. 

3. Mix in remaining ingredients, just until moistened. Batter should be lumpy. Bake 15-20 minutes, just until top springs back when touched and the muffins are golden brown. 

 

Kabocha Squash Ginger Muffins

Makes approximately 10 muffins

The first step in this recipe involves roasting and pureeing the squash. The directions to do so are below: 

Roasting the Kabocha Squash: 

1 medium kabocha squash (found in Asian markets) 

1. Heat the oven to 325F.

2. Cut the squash in half. Scoop out the seeds.

3. Place both halves on a rimmed baking sheet in the oven. Roast for 1 hour or until the squash is cooked through and soft.

4. Let the squash cool to room temperature. Scoop out the flesh and puree it in a food processor until smooth. Now your puree is ready to be used in the recipe below. 1 roasted kabocha squash will yield about 2 cups puree, enough for 2 recipes or 20 muffins. 

 Muffin Recipe: 

1 3/4 cups gluten free flour mix

1 teaspoon ground ginger

1 1/2 teaspoons ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground allspice

1/4 cup (plus extra for sprinkling on top) finely chopped crystallized ginger

1 teaspoon baking soda

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup honey

1 cup kabocha squash puree

2/3 cup coconut oil, melted

1/2 cup applesauce

2 eggs

1 teaspoon pure vanilla extract

1. Heat the oven to 350F. Spray 10 muffin cups with vegetable oil spray or grease with melted coconut oil. 

1. In a medium bowl, mix all of the dry ingredients together. 

2. In a separate medium bowl, mix the honey, squash puree, coconut oil, applesauce, eggs and vanilla extract together with a large whisk. Whisk until smooth and well combined. 

3. Add the dry ingredients to the squash mixture. Mix just until combined. 

4. Scoop an even amount of batter into each of the 10 muffin cups. There will be 2 empty cups. Fill those with water so that the muffins will bake evenly. 

5. Place the pan in the oven and top with chopped crystallized ginger if desired. 

6. Bake for about 20 minutes or until done in the center. 

I hope that you enjoy these delicious muffins! If you love this post and it made you hungry, pass it on to a muffin-loving friend!