Faith & Family Live! : It's a Muffin Kind of Morning

Posted by Mary on Monday, May 23, 2011 10:08 AM (EDT):

LOL! Must Muffin Monday! I have lemon blueberry muffins in the oven right now. So good!!
Enjoy!!

Posted by Julie on Monday, May 23, 2011 10:10 AM (EDT):

GF or not, these are some dang tasty pumpkin muffins: http://www.kingarthurflour.com/recipes/gluten-free-pumpkin-muffins-recipe

I’m not GF as a general rule—just trying to lay off the wheat because it makes my knees hurt. I would not have guessed they were GF…my entire family loooooved them.

Posted by jen ambrose on Monday, May 23, 2011 10:16 AM (EDT):

We have several, but 2 recipes we make whenever we have ricotta handy are Mollie Katzen’s Ricotta Dill Muffins and Chocolate Ricotta Muffins. Both of these we have only made in mini-muffin tins and they come out so perfectly. Her cookbook “Sunlight Cafe” has many muffin recipes, several of which use ricotta.

Chocolate Ricotta muffins can be found on Mollie Katzen’s website.

Posted by Patricia on Monday, May 23, 2011 3:57 PM (EDT):

We are big fans of Mollie Katzen’s cookbooks! Her classic Moosewood is my favorite (followed by the multi-ethnic Sundays at Moosewood)! This recipe sounds delicious! Do you think I could substitute homemade yogurt (it is quite thick) for the ricotta cheese?

Posted by jenambrose on Monday, May 23, 2011 10:04 PM (EDT):

I don’t see why not. When you make Ricotta Cheese, you start with yogurt anyway. I often use yogurt as a substitute for buttermilk in recipes, but I haven’t tried to sub for ricotta.

Posted by Delores on Monday, May 23, 2011 10:45 AM (EDT):

I love that it uses quick cooking oats. I always have those on hand.

Posted by Heather on Monday, May 23, 2011 1:06 PM (EDT):

This recipe is VERY old and just yummy! A favorite at Christmas & Easter in our family. Enjoy!

Nutmeg Muffins (a.k.a. Doughnut Muffins by the little old lady who created it.)

1/3 cup shortening
1 cup sugar
1 egg
1 1/2 cups flour
1 1/2 tsp. baking powder
½ tsp. salt
1 tsp. nutmeg
1/2 cup milk

Cream sugar and shortening; add egg and beat. Sift dry ingredients and add alternately with milk. Bake in a 350 degree oven for 25 - 30 minutes. Remove from pan and roll tops in 1/2 cup melted margarine. Turn in mixture of 3/4 cup sugar and 1 Tbs. cinnamon.

Posted by Helen on Monday, May 23, 2011 3:10 PM (EDT):

My new favorite are Heidi Swanson’s Millet Muffins from her Super Natural Everyday cookbook, and luckily she has made this recipe available on her website: http://www.101cookbooks.com/archives/super-natural-every-day-six-recipe-sampler-recipe.html !!

Posted by Kimberlie on Monday, May 23, 2011 3:41 PM (EDT):

Wow! I am going to try several of these recipes. I love muffins but don’t often think to make them.

For those that are GF, I find that using Domata flour, which already includes the Xanthum gum, really makes the yummiest baked goods. I find other GF flour combinations to make baked goods that a too dense. Just my two-cents.

Posted by Joan on Monday, May 23, 2011 4:25 PM (EDT):

Just as a side note to this. Xanthan gum is not really required when you do gluten free baking. I don’t use it in my baking and everything still comes out great.

Posted by Kristina on Monday, May 23, 2011 7:51 PM (EDT):

My friend Krista has a great recipe for Banana Streusel Muffins with Caramel Glaze on her cooking blog cookingwithkrista.blogspot.com They are amazing!!!

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