Welcome back to my blog. It has been awhile. I apologize for not updating the blog we have moved and am still in the process of unpacking. Today, however I decided to make Gluten Free Mini Peanut Butter and Strawberry Muffins. This recipe is based on a Giada's recipe for Mini Almond Butter and Strawberry Muffins. Here is the link to her recipe:
I adapted the recipe as follows, I used Gluten Free Flour. Bob's Red Mill 1 to 1 Gluten Free Flour is finally available in Canada so I tried that. I am not a fan of almond butter so I used crunchy peanut butter instead. I also left out the sugar as the peanut butter had sugar and the jam was sweetened with pear juice. I think the amount Giada's has is too high and I do not like an overly sweet muffin. I might add 1/4 cup of brown sugar or coconut sugar next time. The muffins were good but a little dry. Next time I make them I will make regular size muffins and put all the jam in the middle instead of on top and in the middle. Will also try with smooth peanut butter. I bet they would be good without the jam and some mini chocolate chips instead.
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| All the ingredients ready to make the muffins |
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| The peanut butter mixed with the eggs, vanilla and vegetable oil. |
In another bowl whisk the flour, baking soda, salt and baking powder together. Then add to the peanut butter mixture in 2 additions.
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| The flour mixture being added to the peanut butter mixture |
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| Everything is mixed together and ready to go into the mini muffin pan. |
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| The muffin mixture is added to the muffin pan. Filling only half full and now ready for the jam. |
Now add 1/2 teaspoon of the Strawberry Jam to each muffin cup. Then fill each cup with the remaining muffin mixture covering the Strawberry Jam. Then put the pan in the preheated oven for 25 to 30 minutes.
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| The half teaspoon of strawberry jam added to the muffins. |
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| The remaining batter has been added to the muffins and now ready for the oven. |
When the muffins are done remove from oven and add 1/2 teaspoon of Strawberry Jam to the top of each muffin. Let cool and then enjoy the muffins. Great with a cup of tea.
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| Out of the oven and ready for more jam on top. |
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| The other 1/2 tsp of Strawberry Jam added to the top of the cooked muffins. |
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| Ready to eat with a nice cup of tea :) |
INGREDIENTS:
1 Cup Gluten Free All Purpose Flour
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon baking powder
1 Cup Crunchy Peanut Butter
1/2 Cup Vegetable Oil
2 Teaspoons Pure Vanilla Extract
2 Large Eggs, room temperature
1/2 Cup Strawberry Jam
DIRECTIONS:
1. Preheat oven to 325 Degrees.
2. Line 24 mini muffin cups with paper liners. Or spray with non stick spray.
3. Whisk together the flour, salt, baking soda and baking powder. Set aside
4. In another bowl, whisk together peanut butter, oil, vanilla and eggs.
5. Add the flour mixture to the peanut butter mixture in 2 additions. Stir only until blended.
6. Fill each muffin cup half-full with batter. Then spoon 1/2 teaspoon of jam on top of each muffin cup. Then spoon the remaining batter on top to cover the jam.
7. Bake until the tops are golden brown, 25 to 30 minutes.
8. Remove from oven and add 1/2 teaspoon of jam on top of each muffin.
9. Once cool enjoy the muffins. Serve with a cup of tea or coffee.
