Wednesday, May 4, 2011
This morning, I baked a simple cherry muffin with a simple crumb topping. I did make it gluten free but you can sub AP flour for the gluten-free mixture. If you do make these, I very much would like your opinion on it. Tasting only the gluten-free muffins does not give me an understanding of a regular muffin.
1/4 cup Hazelnut oil (Canola is fine)
1/2 cup sugar
1 teaspoon pure
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup gluten-free brown rice flour mixture
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 egg or egg beater
1/2 cup sour cream split into 2 measures (1/4 cup each)
1 cup canned sour pitted cherries, drained well
1/4 cup brown rice flour
1/4 cup granulated sugar
1/4 teaspoon cinnamon
1 tablespoon oil
Preheat oven to 350 degrees.
Use liners for the cupcakes or grease the muffin tins.
Beat with an electric mixer the oil, sugar, and vanilla.
Add egg and continue beating until smooth.
Mix dry ingredients in small bowl.
Add 1/4 cup of the sour cream to the sugar mixture.
Add 1/2 of the flour mixture followed by the rest of the sour cream and finally, the remaining dry ingredients.
Leaving 8 cherries aside for the top of the muffins, fold in the cherries.
Top with crumbs and a cherry.
Bake at 350 degrees for 28 minutes.
Using paper liners, my muffins came out of the tins, easily.
Please do enjoy.
Mix the dry ingredients in a small bowl.
Add the oil, a little at a time until it forms crumbs. I use a fork and chop a bit to get the desired consistency.
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