Tag Archives: muffins

Apple Cinnamon Muffins

You can go to Kelly’s blog The Spunky Coconut for all the other gluten free Easter ideas!  What a great idea to round up gluten-free ideas for Easter!  Thank you Kelly for doing this.  I am not sure when she is posting all the recipes, but I will update my link to that specific post when she does.  Link now updated!  🙂

I wanted muffins again the other day.  One would think I was done with muffins after the Ratio Rally and my multiple batches of Lemon Lavender Muffins back to back, but no.  I love muffins.  This recipe (link above) would also be great on an Easter buffet!!  🙂

So there I was standing at the counter getting out what I needed to make muffins.  Mixing bowl, measuring cups, and my trusty 1963 copy of The Joy of Cooking.  I was going to make my ‘standard’ rice flour muffin recipe and had even gotten to the point of putting in the cup of rice flour into the bowl when it suddenly occurred to me that I had a muffin ratio in my head and I didn’t need any cookbook at all!  So I put the rice flour back, put the cookbook back on the shelf and for out my scale.

Hm, what kind of muffin did I want to bake today?  With a ratio, the sky’s the limit… would this really work?  Oh, I know, something with apples.  I still have lots of them in the garage that NEED to be used.  And I always love cinnamon with apple.  So I began.

No cookbook.  No measuring cups.  They turned out great too!

Apple Cinnamon Muffins –  2 flour:2 liquid:1 egg:1 fat ~ Gluten Free & Dairy Free

2 1/2 oz brown rice flour

1/2 oz coconut flour

3 oz sorghum flours

2 oz quinoa flour

8 oz cashew milk or almond milk (both turned out great)

2 eggs (1 large egg is about 2 oz)

4 oz grapeseed oil

1 apple, peeled and diced small

2 tsp baking powder

1/2 tsp Pink Himalayan salt (it’s what I have…)

1/2 cup honey

1 tsp cinnamon

2 tsps each cinnamon & evaporated cane juice

Preheat oven to 350 degrees.  Grease muffin pan.  Put bowl on scale and turn it on.  Measure out the flours into the bowl.  Then add the baking powder, cinnamon and salt.  In a large mixing cup, weigh out all the wet ingredients and stir together.  Add in the diced apple and sprinkle with the cinnamon sugar mix. Put into muffin cups.  Bake for 30 minutes.  They are done when a tester comes out clean.  Let rest in pan for 5 minutes.  Remove and eat!

I realized during this experience that I had been completely dependent on a specific recipe for everything!  I am considered a very good cook.  But I now realize that “I” was not the cook, I had just spent the time to look for really good recipes and I only followed directions!

Not any longer.  I am the cook now.

I am now free!  Free!!!  I can make any kind of muffin, any time.  I can change the ingredients based on what I have in my pantry (or garage) that needs to be used up!  I can try new flours just because I want to see what they taste like in that recipe.  I am so free.

For Easter we will be having muffins.  I will probably use apples again, I have lots of those!!  LOL  One thing I would try is dusting the apple dices with one of the flours.  They all floated to the top of each and every muffin so the apple bite was only at the top.  I may try changing the cinnamon for lemon zest… I love lemons.

Have you tried baking by ratio and weighing your ingredients yet?  Join me in being free, free, free!!  The scale is a relatively minor cost.  Let me know your experience with ratios and these muffins!

May you be blessed this Easter!  He is risen, He is risen indeed!!


~Mrs. R

Gluten-Free Ratio Rally – Muffins – Lemon Lavender

This month’s Gluten-Free Ratio Rally is being hosted by Silvana over at Silvana’s Kitchen, go there to see all the other great recipes created for this rally!

Baking by ratio is using  specific proportions of flour:liquid:egg:fat so we can easily turn out consistent gluten free baked goods that also do not require any of the odd-named gums found so frequently in gluten free baking and elsewhere.  This month’s “ratio rally” is quick breads or muffins and the universal ratio for them is 2 parts flour, 2 parts liquid, 1 part egg and 1 part fat.  2:2:1:1 for the mathematician in me.

I have been reading about baking by weight of ingredients on The Gluten Free Girl & The Chef.  It made a lot of sense to me, but I had not broken down and tried it myself.

Why?  Habit, laziness, fear, intimidation, unfamiliarity with the new, comfort with what I know, or a combination for the above…?  So when this ratio rally was proposed I thought, hey why not join and see what’s with this ‘newfangled’ way of baking… if I was a complete dud no one would know.  I had always associated weighing my ingredients with professional chefs and culinary schools.  But I am not a professional chef and I am not taking classes at a culinary school!

So here I am.  With fear and trembling, mixing spoon in hand and my scale at the ready.  I mean really, there are some “big names” involved with this ratio rally thing.  They have cookbooks in bookstores, on Amazon and everything.  Some of those cookbooks are on my cookbook shelf in my simple kitchen!

Oh my what am I doing here…  [gulp]…

How do I go about ‘creating’ a recipe?  I have never done anything like that in my life!!  OK, to be honest I did.  Once.  It was not pretty… or edible.  Follow a recipe, that I can do.  But make my up own??  So like my writing I let it all bubble in my head and prayed for creativity from the Lord.

I had the skin of two lemons left over from the lemon sorbet I made the previous week.  I needed to use them, ah I could do something with lemon zest!  I really like lemons zest.  It is such a bright, fresh scent and flavor.

I even used to wear a lemon scented perfume as a young woman… um… in the 70’s.  Yes the 1970’s.  Yes, that makes me… old.  I do like it here in my early 50’s.  I wish I could remember the name of that perfume… the memory is the first thing to go, I forget what goes after that…

But lemon muffins?  That seems so ordinary.  I wanted something a little different.  Then I thought of pairing the lemons zest with the lavender buds I have.  I really like lavender.  Hm, I am liking this!! Off to bake my first batch to see what tweaking the recipe might need.  Or would I need to go back to the ‘drawing board’??

What flours would I use?  Well, I have this bag of millet flour that I only have a little bit left of, let’s start with that.  And I have a 25 pound bag of brown rice flour & a 50 pound bag of sweet rice flour so I KNOW I will use them.  Part of the prepping thing, buy in bulk and save money in the long run.  What else, oh, I like sorghum flour and I have been trying to use coconut flour for its high fiber and detoxing qualities.  I knew I didn’t want to use too much coconut flour as it tends to make everything so dry and have that stuck to your throat quality.

Flours – check.

What could I use for the liquid?  Well I could use the kefirs I have been playing with or make a ‘buttermilk’ out of the coconut milk beverage.  I made three different batches.  Mostly to tweak the spicing and moistness of the finished muffin.  One batch I used the coconut milk beverage “buttermilk”.  Another batch I used cashew milk kefir.  The last batch I used almond milk with a splash of orange juice.  They all turned out well.

Liquid – check, check and check.

Baking by ratio and weighing my ingredients is surprisingly easy.  Yes easy!  On top of that I only have to dirty the bowl I mix in and the measuring cup for the liquids.  I could have even dispensed with a separate container for the liquids, but wanted to play it safe.  No wide array of dirty measuring cups.  Clean up was such a breeze!  A major plus for me.

I can also see additional benefits when making muffins.  My stoneware muffin pan holds 12 muffins.  I could easily halve the measurements of all the ingredients and make 2 different flavors in one baking.  If I mixed the eggs together and weighed them each out into four equal portions (very easy with a scale!) I could make 4 different flavors of muffins in one baking.  Or 3 flavors.  Ah the possibilities!!

Lemon Lavender Muffins with Lavender Sugar – the ratio way

from the kitchen of ~Mrs. R at Honey From Flinty Rocks

1 ½ oz brown rice flour

2 oz sorghum flour

2 ½ oz millet flour

½ oz coconut flour

1 ½ oz sweet rice flour

2 teaspoons baking powder

½ of a ripe banana

6 oz coconut milk beverage

2 oz orange juice

4 oz grapeseed oil

½ cup raw honey

½ teaspoon lemon flavoring

2 large, pastured organic eggs

1 teaspoon organic lavender buds

zest from one organic lemon

Preheat oven to 350 degrees. Grease muffin pan.

Weigh out the coconut milk beverage, orange juice and grapeseed oil into another bowl or 4 cup measuring cup.  Add the honey, lemon flavoring and eggs.   Stir together.  Add the lavender buds and lemon zest and set aside.

Weigh out each of the flours into a mixing bowl, add the baking powder and whisk together. Push the dry ingredients to one side of the bowl. Mash the ½ banana with a fork against the side of the mixing bowl.

Add the wet ingredients to the flour mixture and stir to combine completely and so there are no banana lumps remaining.

Fill muffin cups 2/3rds full.  Sprinkle with lavender sugar made with 1/8 cup course sugar and ½ – 1 teaspoon lavender buds.

Bake for 30 minutes. They are done when a tester inserted in the center comes out clean. Let muffins rest in the pan for 5 – 10 minutes. Remove from pan and eat.

Store leftovers in an airtight container on the counter for a couple of days. Or in the freezer.

Makes 12 muffins.

[I didn’t have time to go to the store today and pick up the coarse sugar, so I used what I had, but the final presentation would have been better with the course sugar as it doesn’t melt when subjected to heat.]

I like muffins.  With the right ingredients they are healthy.  They travel well.  Are tasty.  Freeze well.  Make a great addition to the Patriarch’s lunch.  And a tasty, healthy treat for Arrow and me at tea time.

Shh, don’t tell them that I consider these muffins to be “nutrient-packed, muffin-shaped vitamins”.   It’ll be our secret… ok?

A big thank you to my church family who is my ready-made tester group.  Many of whom are gluten free.  Thank you  to Mrs. L who ate 4; Mrs. N who is not gluten free yet ate 1 and took some home; Mr & Mrs OB gluten free caterers and extraordinary cooks and bakers who’s judgment & candor is so appreciated.  Special thanks to the lovely young ladies Miss P and Miss Y.  Coarse Lavender Sugar Topping, brilliant.  A truly terrific finishing touch.  Your culinary expertise helps raise my simple muffin above the kitchen counter and into the tea room!


~Mrs. R

Rice Flour Muffin Variations!!


I have been playing with the Rice Flour Muffin recipe I wrote about previously.  This is all new territory for me!  Give me a sewing pattern or crochet pattern and I can make changes “on the fly”.  But play with my food?  I tried that one time and it was a complete bomb.  Inedible.  Ugly.  Blech!

But I have this plate of over ripe bananas sitting there, looking at me.  I’d post a picture, but they are not pretty to look at!  And I didn’t want to make banana bread yet again.  And I already have w-a-y too many ripe bananas in the freezer.  These MUST be used – soon.

So I got to thinking… yes dangerous for me I know!  lol  Anyhoo… I got to thinking.  The original recipe (access in the link above) stated that with the addition of the marmalade (which I am now out of) would keep these from falling apart.  Could I substitute and still have an edible outcome?  I know bananas keep gluten free muffins moist for days and dispense with the need to freeze or refrigerate to keep them edible.  And I have bananas!

Why not try, what’s the worst thing that could happen… I’d have to throw out one batch of muffins and come up with something else for breakfast.  Let’s go for it!

Hey, who said that!??  Me??

Timidly at first, I took my mixing bowl in hand and tried yesterday using just one banana and some cinnamon.  I think about 1/2 of a teaspoon.  I did use raw sugar in my recipe, the full 2 tablespoons.  I have no photos of those as my family ate them up… eagerly!!  The banana taste was quite mild but they could have used more cinnamon.  They did not fall apart in the least and no gums used!

Hmmm, just how far can I push this recipe??  I truly can not believe that is ME thinking like this.  But I tried again this morning.  And I have a large container of blueberries in the fridge just waiting to be used.  Let’s play some more!

It has been perfect weather for baking.  Cold outside, and always needing more warmth inside.  It snowed here yesterday!  Since we heat our home with a pellet stove (single point source of heat) our home can be pretty cold in the farthest places from the source.  But add in some baking and you have triple duty going on – heating the house, making yummy food to nourish my family and discovering new gluten free recipes.  What’s not to love??!

Once I am done playing with my food I will repost the original recipe with all my variations.  But I couldn’t wait to share these with you!

This is also a post for Blueberry Muffins for the “Our Spunky Holiday – July

And you know how I love poetry…


Blueberries as big as the end of your thumb,

Real sky-blue, and heavy, and ready to drum

In the cavernous pail of the first one to come!

And all ripe together, not some of them green

And some of them ripe!
You ought to have seen!

Robert Frost


~Mrs. R

Rice Flour Muffins – Gluten Free & Dairy Free

I love it when the Lord provides for me well before I need it.  Many years ago, in a galaxy far, far away… when I worked outside the home, a friend gave me a cookbook she never used.  It was a 1962 paperback copy of Joy of Cooking by Irma S. Rombauer & Marion Rombauer Becker.  I used that cookbook well after it had separated into two halves, right down the middle of its paperback spine.  I spent years looking and waiting for a very good condition hardback copy to become available.  I finally found one a few years ago!

1962 Hardback Copy

Not only did the Lord provide a terrific cookbook with a few gluten-free recipes in it, but this gem also has some ‘unique’ entries along with being a general all around great cookbook.  This cookbook is where I had one of my earliest exposures to Reformed theology.  No it’s true!  In THIS cookbook!  And in the biscuit section too.  Gotta love that!!  It is a poem by Howard Weeden and you know how I love poetry!!  Every time I go to use this cookbook, I find something else in it to crow about!

For starters they use symbols to help you in your food preparation & storage, indicating freezing, altitude cooking, blender, and other.  One of the best parts are the “pointers for success”!!  I have yet to make anything from this cookbook that has not been very well received by my friends and family.  And because of these tips, they turn out great.  Every single time!  And what homemaker wouldn’t be happy with regular cooking success?!  This is the cookbook I tend to grab first.

One reason for repeated success when using this book is one of my favorite features – the “Abouts”.  These areas give special information on each food type so you can successfully careen around problem areas each type might pose and special tips to ensure optimum presentation at the table.

Two other features were new in this edition; Know Your Ingredients and The Foods We Heat.  In the first section you learn in detail about the properties of the materials commonly combined in cooking, how and why they react as they do, and when feasible, how to substitute for them.  The second section gives the most through explanations on how to cook using any and all cooking methods available under the sun.  It is this section that shows me how to set up a camp oven, how to build a hunter’s fire, how to position the various outdoor cooking tools, how to dig a pit to cook for a crowd and much more!

If (or when) TEOTWAWKI comes THIS cookbook will be with me.   And if it isn’t TOETWAWKI, than this would be just the ticket to have on hand during this upcoming economic “downturn” we are headed for.  On top of showing me how to cook with a wide variety of outdoor cooking methods, and tips for success no less, there are sections on how to skin a squirrel or rabbit AND how to prepare them.  Then there is the section on best methods for preparing an opossum and even what to serve with it!  Oh and let’s not forget the ever popular skewered small birds or directions on fixing dove or pigeon.

This 812 page cookbook covers nearly everything!  To top it off, there is also an exhaustive 40 page  index!  There are no photos in this tome, though directions are further enhanced by well done yet simple drawings.

Have I peaked your interest in this cookbook yet?  All the recipes use real fats and real ingredients.  The limitations on this would be a lack due to its age.  In 1962 the average homemaker did not have access to coconut oil, palm shortening and the like.  And this cookbook was written for the average homemaker!

When I went gluten-free in March 2010 I discovered a gem of a recipe in this, my favorite cookbook.  I was SO excited!!  Rice Flour Muffins.  I tried them and my family loved them!  Here is my dairy-free version of this 1962 gluten-free gem of a recipe.  And NO gums were ever used in this recipe.  The muffins are tender & tasty with just a hint of sweetness.  They mix up quickly and are ready in a snap!

Rice Flour Muffins

makes about two dozen 2-inch muffins

Preheat oven to 450 degrees.  Have all ingredients at about 75 degrees.

Measure into a bowl:

1 cup rice flour (I use brown rice and in the “about” she specifies not to use sweet rice flour)

1/2 teaspoon salt (I use Pink Himalayan, it’s what I have on hand)

2 teaspoons double-acting baking powder

(1 to 2 teaspoons sugar)


2 tablespoons shortening (I use grapeseed oil)

and when slightly cooled, add it to:

1 well beaten egg

1 cup milk (I use So Delicious brand coconut milk beverage or almond milk with equally excellent results)

Mix the dry ingredients well and then with a few light strokes combine with the liquid mixture.  About 10 strokes is all that is necessary.

The muffins are less crumbly if you add to them before the dry ingredients are completely moistened:

1/2 cup raisins or 2 tablespoons orange or pineapple marmalade (I use orange marmalade)

If you add the marmalade omit the sugar.

Bake 12 to 15 minutes and serve at once.UPDATE:  I do leave my muffins in the pan for about 5 minutes before serving them.  Once I take them out of the oven, I finish getting the rest of the breakfast ready.  I remove them just before we sit down to eat.  Also, the batter is quite runny.  Thinner than a cake batter.  So don’t be surprised when you make these!

Blessings, ~Aunt Mae (aka ~Mrs. R)

Other posts of interest:

Rice Flour Muffin Variations

Lemon Lavender Muffins – GF DF

Apple Cinnamon Muffins – GF DF

Classic “Cream” Scones – GF DF

Almond Fig Scones – GF DF

This post also linked here: Musings of a Housewife