Gluten Free Pork And Bean Muffins Recipes

GLUTEN FREE PORK AND BEAN MUFFINS

Steps:

• In a medium bowl whisk the brown rice flour, arrowroot, cinnamon, baking powder, baking soda and guar gum. Grind almonds, flax and chia in blender or clean coffee grinder until very fine, then whisk into dry ingredients.
• Mash beans in a food processor or blender to a very smooth consistency. In a large bowl beat eggs, add sugar, oil, vanilla and mashed beans and mix well.
• Fold dry ingredients into wet ingredients.
• If you are using the apples chop them into 1/4 inch dice and saute them on medium heat with a little butter and brown sugar and the tablespoon of apple pie spice and a pinch of salt until most of their liquid evaporates, about 5 minutes.
• Drain raisins and fold them, apples and walnuts into the mixture.
• Cover with saran wrap and let sit for 30 minutes to allow the gum to work.
• Bake in a 325 degree oven for 25 to 35 minutes until a toothpick inserted in centre comes out clean.

FLOURLESS BEAN MUFFINS (SWEET VERSION)

Steps:

• Preheat oven to 350°F.
• Rinse and drain beans thoroughly. (You can use pinto, red kidney, or white kidney beans- they offer the right "sweetness" to the muffin, and they aren't silky smooth like butter or navy beans); add to food processor.
• Add all other ingredients to food processor.
• Blend until smooth, batter will be runny.
• Portion into muffin pan sprayed with cooking spray. (Can use paper-lined muffin pan as well).
• Bake for 30 minutes.
• Additions/Substitutions: use applesauce instead of pumpkin; make savory by omitting sugar and spices, adding pureed squash, add chopped spinach, add shredded cheese (or nutritional yeast) and herbs; flour could be added, up to 1 cup (half regular, half whole wheat); for texture, cooked quinoa or oats could be added to the batter.
• These do freeze well. I put two in a baggie, and I put the lot of baggies in a zipper-sealed bag in the freezer. Pop them in the microwave for a few seconds and you're good to go!

BETSY'S BEST GLUTEN-FREE MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line muffin cups with paper liners.
• Mix rice flour, sugar, oat flour, all-purpose flour, baking powder, and cinnamon together in a large bowl.
• Beat egg, milk, vegetable oil, yogurt, and vanilla together in a separate bowl until smooth; add to the dry ingredients and mix by hand until mostly smooth with only small lumps and you cannot see any patches of dry material in the batter. Gently stir walnuts, raisins, and pumpkin puree into the batter; spoon into prepared muffin cups to about 2/3 full.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.