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June 28, 2012 Biscuits and Muffins

Cinnamon Nut Muffins


I felt guilty today because I hadn’t made up a recipe for almost a week. I’ve made two recipes from other blogs in the past week for my Mom’s birthday, however. One of them, some delicious grain-free gluten-free dairy-free almond flour muffins. I’ll be making them again since my Mom doesn’t eat grains or dairy. I got that recipe from The Roost Blog. You should look it up…It’s a beautiful blog.

I also made a chocolate avocado mousse. Which was less of a success, because everybody could still taste the avocado despite all the honey and cocoa. It was still okay, it just wasn’t extremely good. It was strange enough that after three big bites everybody was eating way slower.

Anyway, both those recipes were from other sites, so I figured it was high time I posted another recipe. So here it is. Cinnamon Nut Muffins. I’m eating one right now.

There isn’t that much to be said, so I might as well get to the point.

It’s good.


Cinnamon Nut Muffins
 
Print
Prep time
15 mins
Cook time
30 mins
Total time
45 mins
 
Sweet, soft and spicy muffins that are perfect for winter!
Author: Linnaea
Recipe type: Bread
Cuisine: Muffins
Serves: 10 Muffins
Ingredients
  • -Dry Ingredients-
  • 1 cup rice flour
  • ½ cup cornstarch
  • 1 teaspoon xanthan gum
  • ½ cup brown sugar
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ½ cup dried currants or raisins
  • ½ cup pecans and/or sliced almonds
  • -Wet Ingredients-
  • 3 eggs
  • ½ cup milk
  • ¼ cup olive oil
Instructions
  1. Preheat the oven to 350 degrees F and line a muffin pan with wax paper cups.
  2. Stir the dry ingredients together in a large bowl.
  3. In a small bowl, whisk the wet ingredients together.
  4. Add the wet ingredients to the dry ingredients and stir until just blended.
  5. Spoon the muffin batter into the prepared pan and sprinkle pecans, walnuts, or sliced almonds over the muffins. Cook for 30 minutes until firm and lightly browned.
3.2.2929

 

 

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Categories: Biscuits and Muffins Tags: gluten-free, Gluten-Free Muffins

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Comments

  1. Laurel Valenta says

    June 29, 2012 at 2:30 pm

    Book! Book! Book! I love your recipes…

    Reply
  2. Tamara Mitchell says

    November 28, 2015 at 10:08 pm

    I made these this morning for breakfast. They are awesome! I used pecans and dates…and part almond flour because I didn’t have enough rice flour…and Erythritol instead of brown sugar…and added vanilla to the wet ingredients. The use of cornstarch is brilliant. They came out light and delicious. Thank you so much for this. I’ll be trying more of your recipes.

    Reply
    • Linnaea says

      November 30, 2015 at 5:04 pm

      Glad you liked them, Tamara!

      Reply

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Hi, I’m Linnaea, the girl behind the blog! When I'm not mixing up GF goodness, you might find me herding cattle on our family ranch, frantically studying my way through college, procrastinating on homework by reading a good thick book, or bossing people around. Welcome to my corner of the internet! I'm so glad you're here. :) [Read More...]

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