Quinoa? Pumpkin? Chocolate Chips? Yes, please! These delightful pumpkin-y treats carefully walk the line between muffin and cupcake. Whole wheat flour and cooked quinoa boost the nutritional value, while chocolate chips turn these muffins into a decadent treat. We just love these and think your family will too. Enjoy!

• 1 ¼ cups Whole Wheat Pastry Flour
• ¾ cup Light Brown Sugar (packed)
• 1 tsp Pumpkin Pie Spice
• 1 tsp Baking Powder
• ½ tsp Baking Soda
• ½ tsp Salt
• ¾ cup Quinoa (cooked and drained)
• 2 Eggs
• ¾ cup Unsweetened Canned Pumpkin
• ½ cup Buttermilk
• ¼ cup Safflower Oil (or melted butter)
• 2 tsp Vanilla Extract
• ½ cup Chocolate Chips

DIRECTIONS:

Preheat oven to 375°. Oil or line a 12-cup muffin tin or 24-cup mini muffin tin.

In a large bowl, combine the flour, sugar, pie spice, baking powder, baking soda and salt.

Add the quinoa, separating the grains with a fork to distribute evenly.

In another bowl, beat the eggs, then add the pumpkin, buttermilk, butter, and vanilla extract. Whisk until the mixture is smooth.

Gradually stir into the dry ingredients, just until incorporated.

Fold in the chocolate chips.

Spoon the batter into muffin tins.

For regular sized muffins, bake for 30 minutes, or until muffins are browned around the edges and a tester comes out clean. Cook the mini-muffins about 15 minutes.

Let the muffins rest for 5 minutes, then turn them out onto a wire rack to cool.

For an alternate version, try this one from Lorna Sass.

As a food allergy mom, I’m always looking for healthy breakfast, lunch, and snack foods that I can prepare without a lot of effort. Considering my son’s allergies to wheat, milk, eggs, and soy, baked goods are where I have the most difficulty. Gluten-free baking mixes are a great place to start – usually it means replacing the eggs, and sometimes milk and butter – but the wheat-free package gives me a great place to start to create wonderful treats.

And on a crisp fall morning there’s nothing quite like a fresh-baked muffin.

For this recipe I used Bob’s Red Mill gluten free cinnamon raisin bread mix. This is a yeast bread (as a cinnamon raisin bread should be) and the yeast packet is included. With a flour blend of potato starch, sorghum flour, and tapioca flour, this bread mix is great for those who need to eat allergen-free as well as gluten-free. Better yet, the bread mix contains only 1 gram of sugar per serving, making it a healthy choice for breakfast.

Allergen-free Cinnamon Raisin Muffins

• 1 package Bob’s Red Mill Gluten Free Cinnamon Raisin Bread Mix
• 1-1/2 cups Water
• 1/4 cup Sunflower Oil
• 1/2 cup Flax Seed Gel (to replace the two eggs)*

Spray a muffin tin with cooking oil. Follow the package preparation directions, replacing the eggs with the flax seed gel. Fill the muffin tins 3/4 full, and proof. Bake at 375 degrees for 20 minutes (until a probe thermometer reaches 205-210 degrees).

*To make the flax seed gel, combine 2 tbsp ground flax seeds (or flax seed meal) with 6 tbsp warm water. Let it sit for five minutes to thicken.

I love the versatility of muffins. Besides cutting the baking time to a third of the bread baking time, muffins can easily be stowed in a lunch box, or taken on-the-go.

Colette Martin

In 2001 my son was diagnosed with eosinophilic esophagitis, triggered by allergies to wheat, milk, eggs, soy and peanuts. While this diagnosis ended a ten year struggle to understand his illness, it was the beginning of learning how to eat allergy-free.

At Learning to Eat Allergy-Free I share research, recipes,and tips on eating allergen-free and gluten-free.

Although this month of September is starting off with quite the hot forecast, we have some fall welcoming flavors for you to enjoy at Bob’s Red Mill. Our special recipe this month is a hearty whole grain quick bread, highlighting the delicious Bob’s Red Mill Apple, Cinnamon and Grains Hot Cereal. The cereal is made from a blend of stone ground hard red wheat, rye, triticale, oats, barley, brown rice, oat bran, flaxseed, natural dried apples and cinnamon. The abundance of whole grains in this cereal is baked with sweet apple sauce and honey to produce a satisfying texture.

This recipe bakes up nicely as a muffin or in a bread pan, and is especially delicious sliced with a pat of butter or jam. Enjoy this recipe at home or come on in to the Whole Grain Store and buy a loaf for $3.50. Happy Baking and see you soon!

Apple Spice Cereal Quick Bread with Cranberries

Ingredients:

• 2 cups Bob’s Red Mill Quick Oats
• 2 cups Bob’s Red Mill Unbleached White Flour
• ½ cup Brown Sugar
• 1 cup   Bob’s Red Mill Apple, Cinnamon & Grains Hot Cereal
• 2 Tbsp Baking Powder
• 1 tsp  Salt
• 2 Eggs
• ½ cup Safflower Oil
• ½ cup Honey
• 2 Tbsp Vanilla
• ¾ cup Apple Sauce
• 1-½ cups Milk
• 1 cup Dried Cranberries

Directions:

Preheat oven to 350°F. Grease muffin tins or bread pan.

Mix together dry ingredients in a medium bowl.

Add Eggs, Oil, Honey, Vanilla and Applesauce.

Mix well with spatula.

Add Milk and mix well.

Fold in Cranberries

Fill muffin tins or bread pans three-fourths full.

Bake for 30 minutes

YIELD: 12 muffins or 4 small loaves.

(If using regular bread pans, it will yield two, and take around 45-60 minutes).

CONTAINS: Wheat, Eggs, Milk

September  2011

Loading up on whole grains is a good way to fuel any day- competing or not.  Our 7-Grain Pancake Mix is a mixture of rye, spelt, corn, oat, Kamut® grain, quinoa, and brown rice with a whole wheat base.  The mix can be used to make pancakes (or waffles) as directed or tasty muffins, which are easy to grab and eat on the go.  Add nuts and seeds for an extra protein boost, or replace the applesauce with blended silken tofu for even more protein.

7 Grain Cranberry Spice Muffins

• 1/2 cup Evaporated Cane Juice (Sugar)
• 1/2 cup Applesauce
•  tsp Vanilla
• 2 Tbsp Oil
• 1/2 tsp Cinnamon
• 1/2 tsp Nutmeg
• 1/4 tsp Allspice
• 1 cup Milk (Soy, Cow, Rice)
• 2 cups Organic 7 Grain Pancake Mix
• 1/2 cup Cranberries

Mix together the sugar, applesauce, vanilla, oil and spices. Slowly stir in milk to combine. Add pancake mix and cranberries; stir in until just combined. Be careful not to over mix. Fill greased muffin cups 2/3 full and bake at 350°F for 20-25 minutes. Makes 12 muffins.

NUTRITIONAL INFORMATION
Serving Size: 1 Muffin

Calories 150, Calories from Fat 30, Total Fat 3g, Saturated Fat 0.5g, Cholesterol 0mg, Sodium 170mg, Total Carbohydrate 28g, Dietary Fiber 3g, Sugars 14g, Protein 3g.

I was very happy when Bob’s Red Mill asked me to create a gluten-free, casein-free, kid friendly recipe and write a guest post for Autism Awareness Month for their blog. With many a sample recipe’s to eat over the past couple of weeks, I am delighted with the final results of this recipe. A recipe easy for the kids to make themselves with minimal supervision. I suggest Mommy handle the goings in and comings out of the oven but the rest of the recipe can be fun for the kids to help with. I should also mention that although this cornbread recipe was developed specifically for use with this article as a “corndog”, It makes a truly delicious cornbread muffin or johnny cake.

Let’s get right to the fun.

Ingredients

• 4 Hot Dogs (always read labels, not all hot dogs are GF/CF)
• 1/2 cup of Crisco Butter flavor Baking Stick (1/2 cup = 1/2 stick)
• 2 eggs
• 3/4 cup Sugar
• 1 and 1/4 cup Almond Milk
• 3/4 cup Cornmeal
• 3/4 cup Sweet Rice Flour
• 1/2 cup Bob’s Red Mill Potato Starch
• 1/4 cup Bob’s Red Mill Brown Rice Flour
• 1/4 cup Bob’s Red Mill Arrowroot
• 4 teaspoons Baking Powder
• 3/4 teaspoon Salt
• 1 tablespoon Bob’s Red Mill Flaxseed Meal
• 3 tablespoons Hot Water
• 1 teaspoon of Bob’s Red Mill Guar Gum

Begin by mixing the flaxseed meal with the water and setting this aside to get goopy.

Next mix all the remaining dry ingredients in a large bowl.

Once all the flours have been whisked together with the sugar, and other dry ingredients, add the half stick of Crisco Butter Flavor Baking Stick.

Using the same whisk, I cut the Crisco Baking stick into the flour mixture thoroughly, leaving a rough chunky appearance.

Add the Almond Milk and stir. Stir together lightly and do not over stir.

I sprayed my muffin pan with Crisco Olive Oil Non-Stick Cooking Spray. Then spoon the batter into the muffin pan until each cup is roughly 1/3 to 1/2 filled. There isn’t a right or wrong here and the kids will enjoy doing this part.

Next cut the 4 hot dogs into thirds. Place a third of each hot dog into the batter.

Next simply spoon more batter on top of the hot dog pieces filling the muffin cups.

Bake at 350 degrees for 20 minutes and remove from oven when done (test off center with a toothpick)

Remove from the pan and cool on a wire rack briefly before serving.

Plate and enjoy! Serve with dipping sauces of mustard and ketchup.

The Gluten Free Spouse is a great resource for gluten free recipes and advice as well as the occasional casein-free or egg-free recipe. Shawn loves to cook and created the website, www.theglutenfreespouse.com a year ago to help share his recipes and to help others out there who must maintain a gluten free diet to have healthier and tastier options.

With kids underfoot, finding recipes that are easy and delicious can seem like a daunting task. Throw in making it gluten and dairy free: mission impossible. Especially for breakfast. Right?

Enter the muffin. Oh a glorious warm muffin filled with fresh berries. It’s like having dessert first thing in the morning. The great thing is you don’t have to feel guilty for serving these mini bites of heaven to your kids. They’ll love them and you’ll love how easy and good for them they are.

Hungry for more? Visit me at Lifestyles of the Rich & Christen and search for other gluten-free recipes!

Blackberry Cornmeal Muffins

• 1/2 cup Vegan Butter, softened
• 1 cup Agave Nectar
• 2 Tbsp Ground Flaxseed
• 6 Tbsp warm Water
• 1/4 cup Orange or Berry Juice
• 2 tsp Vanilla
• 1 cup Bob’s Gluten-free All purpose Baking Flour
• 2/3 cup Cornmeal
• 2 tsp Baking Powder
• 1 cup Blackberries (or berry of choice)
• Cinnamon for dusting

Pre-heat oven to 375. Beat the butter with the agave in a large bowl until light and fluffy. In a small bowl mix flax meal and warm water and allow to sit for a minute. Beat flax mix, juice and vanilla with butter mix. In a separate bowl mix the flour, corn meal and baking powder. Add the dry ingredients to the wet and stir until just blended. Fold in berries. Lightly grease muffin cups or use liners. Fill about two-thirds full. Sprinkle with cinnamon. Bake for 18-20 minutes. Enjoy!

Sprinkle oats on top of your muffins to create a visual delight.

Making muffins every morning, your mind definitely wanders. There have been many combinations of ingredients that I have thought of before many people awake. Here are some ways to utilize all the flavors of Bob’s Red Mill.

One great thing about the Whole Grain Store is the bulk bins. You can get many ideas by just waltzing down the aisles. First of all, have you seen our three different types of coconut? Experimenting with all three  I have found that the fine macaroon coconut adds the best texture to muffins. Very little recipe adjustment is needed to add the coconut. I usually just cut back on the flour a little or add more liquid.

Another addition is cornmeal. Cornmeal also adds a great texture, not to mention an extra flavor to those berry muffins. Bob’s Red Mill carries Fine, Medium and Coarse Ground Cornmeal, but for muffins I recommend fine or medium. Just replace ½ of a cup of your flour with cornmeal and voila! Mix it up!

Lastly, make a triple berry muffin using a dried berry with two fresh ones. For example, dried cranberries with fresh blueberries and raspberries. It’s all about different textures and flavors. Try something new, you might surprise yourself.

A couple things to watch out for when playing, yes this is playing, with muffin recipes is to not over mix and don’t add too many things. Muffins bake up gummy and chewy if they are over mixed. Always, use a spatula or spoon. Also, muffins can get weighed down by all the fillers if you add too much. You’ll end up with sad heavy and dense muffins, so be careful. My last bit of advice is to allow enough flour for excess moisture from frozen fruit. Many times frozen fruit especially rhubarb, peaches and strawberries carry a lot of water that is released when they are baked into a muffin.

I hope these ideas and tips make for some fun muffin time. Happy baking!

Lisa from Gluten Free Foodies wrote this lovely post for you. We just adore her blog because she combines all sorts of handy gluten-free information and throws in some great recipes and antidotes to keep things flavorful! Visit her site for info about events and great gluten-free recipes.

This morning I was thinking about the autumn leaves as I was practicing my yoga in Tree pose.  While I was standing tall and rooting down, I began to think about all the things that I do to nourish my mind, body and soul to get ready for winter.  I try to practice yoga on a daily basis to help me manage my health.  I have Celiac Disease and chronic pain.  In the winter time, it is especially hard for me to get moving in the morning.  The more that I can do to simplify my breakfast, making it tasty and healthy, the better I feel.

I created this Gluten Free Pear Fig Muffin recipe because I want something hearty like  a warm bowl of oatmeal but I just can’t eat oats – certified Gluten Free or not.  My body just can’t digest oats but I love oatmeal. So I thought about the autumn flavors that I like and how I could re-create them into a hearty, not too sweet muffin. This Gluten Free Pear Fig Muffin has high protein and fiber.  The flavors of the pears, figs, honey, cinnamon and vanilla satisfy your hunger and sweet tooth to get your day started naturally well.  I used Bob’s Red Mill Gluten Free Almond Meal/ Flour and Hazelnut Meal /Flour because I like the combination of the flavors and textures together.

I make the muffins first thing in the morning so that I can get moving and warm up.  While the muffins are baking, I practice my yoga.  It is best to practice yoga on an empty stomach. The aroma is amazing and will motivate you to get through your practice.

Gluten Free Pear Fig Muffins

Makes approximately 18 muffins

Dry Ingredients

• 2 ½ C  Bob’s Red Mill finely ground Almond meal/flour
• ½ C    Bob’s Red Mill finely ground Hazelnut meal/flour
• ½ tsp   Sea salt
• ½ tsp   Baking soda
• ½ tsp   Cinnamon

Wet Ingredients

• ¼ C     Grape seed oil
• ¼ C     Honey
• ½ C     Dried figs, chopped small chunks
• 1 ½ C  (2) Pears, peeled & pureed in food processor
• ½ tsp   Lemon juice
• 2 large Eggs, lightly beaten
• 1 Tbsp Pure vanilla extract

Preheat oven to 350 degrees.  Line muffin pans with 18 paper cups.

• Combine almond meal/flour, hazelnut meal/flour, sea salt, baking soda and cinnamon in a medium bowl.
• Whisk to sift ingredients and break up any lumps.
• Peel 2 medium size pears and cut them into pieces.
• Use a food processor to finely chop the pears. Add the lemon juice while chopping.
• In a separate medium bowl, combine grape seed oil, honey, eggs, vanilla, figs, and finely chopped pears with lemon juice.
• Pour wet ingredients into dry ingredients and mix well.
• Spoon the batter to just below the top of the paper cup.
• Bake for 30-40 minutes until tops are brown and cake tester inserted into center comes out clean.
• Remove from pan and cool on rack.

Tips:

• Measure the honey after the grape seed oil and it will completely flow out of the cup.
• Store nut meal/flours in refrigerator – measure amount needed and let come to room temperature.  Use the whisk in a metal bowl to help break up the chunks and make the nut flour loose.
• When processing the pears, add the lemon juice to the pears to keep their color.
• Cinnamon is a great warming herb and is low on the glycemic index to help stabilize blood sugar levels.

Some of my other loves besides Yoga and Gluten Free food are cooking, baking and blogging. I have been creating recipes since I was a young girl and tall enough to see over the counter.  The only difference is that now my recipes are all Gluten Free.  I prefer to use Bob’s Red Mill, certified Gluten Free products because it is one less thing for me to worry about.  I also love the fact that they are an “employee owned company”!  How great is that?  If you are ever in the Portland, Oregon area it is worth the trip to the Bob’s Red Mill factory to see … start the angelic choir… the Mecca for Gluten Free baking!

I have been writing the Gluten Free Foodies blog – http://www.glutenfreefoodies.blogspot.com for a little over a year and a half.  I started the blog because I found myself talking to so many people about living Gluten Free when I was out at the grocery store or at various random places. I like to research information to make me healthy and to share the information that I have learned.  The blog was a perfect place for me to provide the information such as recipes, experiences, reviews of products and restaurants.  I also started a support group at the same time because I wanted to have something a bit more social to look forward to each month.  Both the blog and the support group are great therapy for me.  I love meeting all the people and hearing everyone’s stories.  I love the feeling when we can get together and enjoy really great Gluten Free food together; after all we are Foodies even without Gluten!

I like to say, Gluten Free Foodies – Celebrate the foods that we can eat! ©

©2010 Lisa Garza Gluten Free Foodies

It is sad, but finally true. Our beloved baker, Kyrie Juchemich is leaving Bob’s Red Mill bakery this month. We have known about Kyrie’s departure  since the middle of the summer, considering she is not just leaving Bob’s, but the country. Yes, the country; she is relocating to Garmisch-Partenkirchen, Germany where she will be working on a vacation military resort. Kyrie will be offering her best hospitality to the U.S. military, while they are on vacation. Her journey will bring many great adventures.

While at Bob’s Red Mill, Kyrie has contributed many ideas and much energy to the bakery. More precisely, she has developed recipes and helped to organize our much loved Wheat-Free and Vegan pastry cases. One of her popular recipes that many of you enjoy is the Dairy-Free Granola Bars. They are served fresh every Monday and keep well through the week for a filling snack anytime. Another “Kyrie” favorite in the vegan case every Friday is the Pumpkin Seed, Chocolate and Cashew Muffin. Following, you will find the recipe for you to make in your own kitchen. We hope you enjoy the recipe and thank you for all the support! Also, a special thanks to Kyrie for all your hard work and fun you brought to the Bob’s Red Mill Bakery.

Vegan Pumpkin Seed, Cashew and Chocolate Muffin

Mix 3 tbsp. flax meal and 9 tbsp, of water together in a measuring cup.

Mix the following in a bowl:

½ cup safflower oil
3/4 cup evaporated cane juice

Add flax mixture to bowl, as well as:

2 1/2 cups whole wheat pastry flour
2 tsp. baking powder
¼ tsp. salt

Scrape bowl.

Then add:

¾-1 cup soymilk or ricemilk
1/3 cup of each: cashews, pumpkin seeds and chocolate chips

1. Use a spatula to mix in remaining ingredients until smooth, but be careful not to over mix.
2. Use desired muffin scoop to scoop into lined muffin pans.
3. Bake at 350º for approximately 18-23 minutes.

Yields approximately 9  2- inch muffins.