White Chocolate Cranberry Muffins

Red, tart berries (aka cranberries) and white chocolate chips are often added to muffins. It is a great combo - tart cranberries and creamy chips. This is my version, the base muffin batter being the hidden, weird potato version I created of late.

I know these are not very good pictures, I was missing the sun (it was raining).

Cranberries and white chocolate chips may be added to your favorite basic muffin or cupcake recipe also. That way you wouldn't have to try a new recipe, if you're not feeling adventurous at the moment ;).

Anyway, these went very fast. I guess they were good! Although, I only used 1/2 cup of chips, and one of my sisters informed me that they really could use more. So I think 1 cup would be good. (Mom's added note - I don't like cranberries . . . too tart for this ole mouth!! :o )

White Chocolate Cranberry Muffins (Gluten-free, Dairy-free if safe chips are used)
Hanunyah Creation

2 cups baked potato, mashed

1/2 cup oil

2 eggs

1 cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1 1/2 teaspoons each: baking soda, cream of tartar

1 tablespoon flaxseed meal

2 1/2 cups oat flour

1/4 cup water

1 cup fresh cranberries*

1 cup white chocolate chips

1. Preheat the oven to 350 degrees F. Grease muffin pans**.

2. Beat the potato, oil, eggs and sugar until creamy, making sure there are no potato chunks. Add the remaining ingredients and mix well.

3. Spoon into prepared muffin pans about 1/2 to 3/4 full. Bake in preheated oven for 18 to 20 minutes, or until medium-brown on the top or a toothpick inserted in the center comes out clean.

Notes:

*You may use dried cranberries.

**This recipe makes about 18 muffins.

~ Hanunyah

Oat Potato Vanilla Muffins

Potato starch (not flour - see here) is commonly used in gluten-free baking. It is great for smoothing out the grainy texture of other gluten-free flours (such as rice). 

Okay, so you have probably heard about potato starch. But what about baking with potato in a different form? Baked potatoes, anyone? Sure! (something we have A LOT of right now). Don't gross out - really. Think about it - potatoes are pretty bland (especially if you can dress 'em up with oats, vanilla and cinnamon). 

If you make these, tell me what you think. How could they improve? Have any ideas?

What a hit they were at the soccer field Sunday where we yelled "Portado! Portado!!". And those who don't know Spanish yell "Potato!!" ;). (Potato muffins? Oh, you mean something else ;).

I didn't get a picture of these muffins, but here is one of my favorite soccer pictures (my brother in the beginning of this year).

Since this recipe turned out great (as I used this same outline here), I may come up with some more interesting ideas. (cranberries? Hhhmmmmm). 

Oat Potato Vanilla Muffins (Gluten, Dairy, Corn-free)

Hanunyah Creation

2 cups mashed potato*

1/2 cup oil

2 eggs

1 cup sugar

1 teaspoon cinnamon

1 teaspoon vanilla

1 1/2 teaspoons each: baking soda, cream of tartar

1 tablespoon flaxseed meal

2 1/2 cups oat flour

1/4 cup water

1. Preheat the oven to 350 degrees F. Grease muffin pans**.

2. Beat the potato, oil, eggs and sugar until creamy, making sure there are no potato chunks. Add the remaining ingredients and mix well.

3. Spoon into prepared muffin pans about 1/2 to 3/4 full. Bake in preheated oven for 18 to 20 minutes, or until medium-brown on the top or a toothpick inserted in the center comes out clean.

Notes:

*You can use left-over mashed potatoes or mashed-up baked potatoes.
**This recipe makes about 18 muffins.

~ Hanunyah

P.S. Check out my other blog for drawings I've done pictures around the ranch and soccer!!

Linked Parties:
Gluten-Free Wednesdays @ The Gluten-Free Homemaker
Food on Friday @ Carole's Chatter

31 for 21: Pumpkin Carrot Spice Muffins with Orange Glaze

In the midst of the dew . . . 

These muffins, made with pumpkin, carrots and orange juice, have a tint of orange color. Tender, moist, fluffy spice muffins hide below a crunchy topping and fresh orange-brown sugar glaze - these were a first-time success of my creations the other night.

Carefully look - you can see the just-milked goats and my sister who just told me these muffins were yummy.

Looking for a great breakfast treat? ~ 

Pumpkin Carrot Spice Muffins with Orange Glaze (Gluten, Dairy, Corn-free)
Hanunyah Creation

1 cup carrots, boiled and pureed
1 cup pumpkin, boiled and pureed
1/2 cup oil
2 eggs
1 cup brown sugar*
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoons each: baking soda, cream of tartar
1 tablespoon flaxseed meal
1/2 cup rice flour
2 cups oat flour

Crunchy Brown Sugar Topping:
1/4 cup brown sugar
1 tablespoon flaxseed meal
1 tablespoon oats
1 teaspoon cinnamon

Orange Glaze (optional):
1/3 cup sugar
1/4 cup fresh orange juice
1/2 teaspoon orange extract (optional)

1. Preheat the oven to 350 degrees F. Grease muffin pans**. Combine all topping ingredients in a small bowl. Set aside.

2. Beat the carrot, pumpkin, oil, eggs and sugar. Add the remaining ingredients and mix well.

3. Spoon into prepared muffin pans about 1/2 to 3/4 full. Sprinkle topping over the muffin batter in the pan. Bake in preheated oven for 18 to 20 minutes, or until the topping is crunchy and medium-brown.

4. Combine all glaze ingredients in a jar. Shake well and drizzle a little on the cooled muffins.

Notes:
*I may cut back on the sugar in the muffins next time because of the topping and glaze that are both sweet.
**This recipe makes about 18 muffins.

Orange-brown sugar glaze

~ Hanunyah


Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker) and Home and Family Friday by Home is Where My Story Begins

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31 for 21: Celery 'N' Peanut Butter Cake

Interesting, huh? It seems like I am using that phrase more as I experiment with more weird ideas, since we have all kinds of produce coming in these days.

Here is something I did with some almost rubbery celery we had - there was a pile of it in the fridge, and since the refrigerator is now breaking I thought it would be a good idea to get this stuff out of the way.

Although it sounds really weird (when I told my siblings what it was they frowned and said "what?"), they told me it basically just tastes like a peanut butter cake. So, if you are making a cake and want more vegetables in your diet - this is a good one!

Celery 'N' Peanut Butter Cake (Gluten, Dairy and Corn-free)
Hanunyah Creation

2 1/4 cups gluten-free flour*
1 cup sugar
1 teaspoon each: baking soda, cream of tartar**
1/2 cup oil
2 eggs
1 cup water
1 cup celery, boiled and pureed***
1/2 cup peanut butter****

Frosting:
1/4 cup celery, boiled and pureed***
2 tablespoons peanut butter
2 tablespoons lard
1 cup powdered sugar

1. Preheat oven to 350 degrees F. Grease well a 9x13 inch baking pan.

2. Whisk all of the dry ingredients. Make a well in the center and add the wet ingredients. Mix well using a whisk or fork, but do not over-beat.

3. Pour into prepared pan and bake about 45 minutes, or until a toothpick inserted into the center comes out clean. Cool and frost if desired.

4. Frosting: Combine the celery, peanut butter and lard. Add the powdered sugar and beat well.

Notes:
*I used a mixture of mostly rice and a little oat flour.
**Or 2 teaspoons baking powder for baking soda and cream of tartar, if not corn-free.
***You may use other nut butters, too.
****To prepare the celery - use about 1 head of celery. Cut off the leaves and the white part at the end. Cut into pieces a few inches long. Place into a large pot and cover with water. Boil until soft, remove from heat and let sit in the water for a few more minutes. Strain and puree in the food processor or blender.


~ Hanunyah

Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker)
Linked to Food on Friday (@ Carole's Chatter)

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