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 Most special Raspberry Muffins

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Bete'avon!
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PostSubject: Most special Raspberry Muffins   Wed Sep 02, 2009 2:13 pm

The farm I get my organic produce from is having a bumper crop of raspberries this year (these are a fall variety). Last weeks weren't eaten right away and got moldy so I had to throw them out. Yesterday hubby picked about a quarts worth and I didn't want them to go bad so had to come up with something to make with them. I found some good recipes online but it seems all of them had some necessary ingredients I didn't have and couldn't substitute, or they were using raspberry jam. The exception to this is this one made with Banana's I didn't have any really ripe ones then, but should come next picking! I will try this recipe and let you all know how it turned out. Raspberry Banana Bread

So I turned to one of my GF cookbooks to see if there was anything in them using raspberries.

I first grabbed my Best Ever Wheat and Gluten Free Baking book by the Wenniger's (I've told you about this book before) and checked the index. There was one recipe for raspberries. I looked it up and found it right across from the Carrot muffin recipe I'd made on Monday which were very good after I figured out what to substitute for the amaranth flour I haven't procured yet.

I glanced over the recipe and was glad to see it used fresh raspberries but was quite involved, but called again for ingredients I didn't have.

One was quinoa flakes, I've never seen them so had no idea what they were. I looked them up at the Quinoa site and once I understood the shape and texture thought about what I did have that I could substitute for them since it seemed to be integral in the overall taste and texture of the topping. I decided on taking some GF whole Oats and giving them a spin in the processor until they looked like the consistency of the quinoa flakes.

My next problem was the amaranth flour again, and the fact that I was almost out of white rice flour and they had none at the store yesterday on my trip there (why are they always out of one of our main staples?).

So basically I really tweaked this recipe a lot but it came out sooooooooo good I just had to share it. I don't know if it's better than the original but if it isn't I can't imagine how it could be better.

I'll post the original recipe first and then my version so you can (hopefully) make one or the other.

Raspberry Amaranth Muffins with Streusel Topping

Topping ingredients:

2 tbls butter, room temp
2 teas brown sugar
2 tbls brown rice flour
2 tbls quinoa flakes
1/2 tea cinnamon
1/4 cup chopped plain walnuts or pecans
1/2 cup fresh raspberries in season

Dry Ingredients:

1/2 C Amaranth flour
1/2 C soy flour
1 C rice flour
1/2 teas salt
1/2 teas baking soda
2 teas baking powder

Wet Ingredients:

1 egg or 2 egg whites, slightly beaten
1 C buttermilk
1/2 teas vanilla flavoring or extract
1/2 C oil
1/2 C Raspberries, fresh and washed and drained
1/2 C honey

Combine all ingredients for topping but Raspberries in a small bowl, using a pastry blender or a fork to crumble the butter into the ingredients, set aside.

Heat oven to 400 degrees F or (200 C , gas mark 6)
Grease bottom of muffin tins ( 12 muffin pan size) or use paper liners
Whist dry ingredients together in medium large bowl, making a well in the center, set aside.

In another bowl mix together wet ingredients, except for the Raspberries. Pour wet ingredients mixture into the center of dry and lightly stir together just until incorporated. Then gently fold in with spatula, the raspberries. Spoon batter into prepared muffin tin. Top with Streusel mix.

Bake 20 minutes ------------------12 muffins


My version:

Topping ingredients:

2 tbls organic butter, room temp
2 teas organic brown sugar
2 tbls brown rice flour
2 tbls chopped whole oats (chop in food processor)
1/2 tea Organic Vietnamese cinnamon *
1/4 cup chopped walnuts
2 tbls hazelnut or almond flour (really gives it a wonderful bakery flavor!)
1/2 cup fresh organic raspberries (wash and drain on towel before adding)

Dry Ingredients:

1/2 soy flour
3/4 c brown rice flour
1/3 tapioca
1/4 almond/hazelnut flour
1/2 sorghum
1 1/2 tea powdered ginger
1/2 teas salt
1/2 teas baking soda
2 teas baking powder

Wet Ingredients:

1 egg slightly beaten
1 C buttermilk (made from dry powder if you don't have fresh, find brand here)
1/2 teas organic vanilla extract
1/2 C peanut oil
1/2 C Raspberries, fresh, washed and drained
1/2 C honey

Combine all ingredients for topping except Raspberries in a small bowl, using a pastry blender or a fork to crumble the butter into the ingredients, set aside.

Heat oven to 400 degrees F or (200 C , gas mark 6)
Spray with non aresol oil( 12 muffin pan size)

Whisk dry ingredients together in medium large bowl, making a well in the center, set aside.

In another bowl mix together wet ingredients, except for the Raspberries. Pour wet ingredients mixture into the center of dry and lightly stir together just until incorporated. Then gently fold in with spatula, the raspberries. Spoon batter into prepared muffin tin. Top with Streusel mix.

Bake 20 minutes ------------------12 muffins

Try not to eat them all at once! I took them out of the pan gently and onto a cooling rack before eating them. They had them served with homemade Creme Fraiche, but I didn't have the time (8 hours to make!) So I just served them on pretty blue and white china plate with a edging of whipped creme!

The texture was really great! The flavor of the topping puts them in a pastry category for me, but the texture was not your typical GF texture, and was not heavy, but was moist, even two days later eating one. (I have tried to make these last so I froze 1/2 of the batch and will let you know in a month or so how they held up!).

The only other fruit I would substitute for the raspberries to maintain the flavor would be fresh peaches, cut into raspberry sized pieces, I think these would be great too!
Enjoy!



* Vietnamese Cinnamon, aka, Saigon Cassia Cinnamon, can be found at The Spice House


If you give these a try and I am really recommending you do, even if not a great raspberry fan, as I am not, you will love them, please share here how they turned out!

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Bete'avon!
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PostSubject: Re: Most special Raspberry Muffins   Wed Sep 09, 2009 2:00 pm

Just letting you know, after initially baking them we ate three, and I put half in the refrigerator and half in the freezer. The ones in the refrigerator were good two days later, no deterioration of flavor or spoilage of the berries. I don't know if they would have lasted longer because we ate them!

And this past weekend I took two out of the freezer and they tasted fresh baked.

If you do not eat all and refrigerate or freeze, allow to come to room temp before eating, don't heat in microwave or toaster oven.

I am torn now, as we have another freshly picked qt of raspberries between making these again and trying a recipe I came across that would use the fresh peaches we got. I'll let you know what I decided!

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Bete'avon!
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PostSubject: Re: Most special Raspberry Muffins   Sun Oct 04, 2009 6:18 am

I decided to go for the Peaches and Raspberry muffins but wanted a twist, so instead of muffins I wanted to see if I could use the same recipe for a coffeecake.

I used the same recipe above only baking it at 350 for 40 minutes. Test to make sure done, especially in different places around the middle. It was delicious. we ate some and I froze the rest to help carry that wonderful taste of summer through the cold months.

Here it is before baking, and a close-up of the luscious peaches and raspberries



It sure was good and very much like a high priced bakery taste.

Give it a try and let me know what you think!


Here it is before baking with the Streussel topping on it.


And after Baking

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PostSubject: Re: Most special Raspberry Muffins   Sun Oct 04, 2009 6:41 am

For those of you who don't have Celiac Disease, or know someone that does and this sounds good to you , you can also bake these muffins or coffee cake by only changing a few ingredients.

Use these substitutions:

Topping

Instead of the rice flour use plain white flour

Dry Ingredients

Use these substitutions:

Instead of the other flours use:

1 1/2c white flour
1/4 c whole wheat flour
1/4 almond/hazelnut flour*

Using this great nut flour in the cake and in the topping will give it that great bakery taste. You can find it in health food stores or in your organic and natural section in your local supermarket. Bob's Red mill is the brand to look for. If you have a choice of both I recommend the hazelnut.

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