WARNING: the foods we cook for Abby are safe for her, but not necessarily for everyone. Please confirm any ingredients are safe for you before using in your diet. Food Allergies can kill and the best policy is complete avoidance. Read this post for more info.

Wednesday, January 14, 2015

Jelly Filled "Muffin": Gluten free, corn free, soy free, dairy free and chemical and color free.

So if you refuse to make a homemade donut or swore off them for the New Year, what is a person to do? Fill a Muffin.

Abby has been after me for years to make some for her. She is yeast free now too so I keep telling her I have to draw the line somewhere and making donuts with her restrictions is the line! I was browsing pinterest at 4 am this morning and saw filled muffins. Perfect. Not a Donut!!! Abby got the peach filled and the rest of us got the raspberry filled. If you cannot have a donut anymore? This will hit the spot.


2 1/4 cup all purpose gf flour(make your own blend, no store bought blends are corn-free)
1 tablespoon baking powder(homemade)
1/2 teaspoon salt(very hard for the corn sensitive crowd,we have been using 1 brand of pink himalayan)
1/2 teaspoon guar gum(still using NOW brand)
3/4 cup organic granulated sugar(Domino's)
6 tablespoons grapeseed oil(TJ's )
1 cup plain fullfat coconut milk(homemade)
2 large beaten eggs
1 teaspoon vanilla extract(homemade to be corn-free)

Preheat oven to 350
1) Mix all dry ingredients
2) Add wet ingredients to dry ingredients and mix until just mixed.
3) fill muffin cup 3/4 full.
4) Bake for 18-20 minutes at 350

Allow to cool. Peel off paper if you used them.

Brush muffin with melted coconut oil, or grapeseed oil or water(move fast if you use water!)

Dip muffin in powder sugar. Pat the powdered sugar onto the muffin. Place on plate. Wait 5 minutes and roll in powdered sugar again.

Fill with your choice of jelly.

Other things you will need:
Pastry bag and tip
Corn-free powdered sugar(make your own)
melted coconut oil, or grapeseed oil or water

I cooked some frozen peaches(about 1 1/2 cups) I had put up this summer in sugar. I then pureed until smooth. I poured the smooth puree back into the sauce and brought to a boil. I added aprox 1 tablespoon potato starch to 1/4 cup water and mixed well. While puree is at a boil I rapidly poured in the potato starch/water mix and stirred well. It will thicken quickly. If it is too thick add a bit more water, if too thin mix a bit more potato starch and water. You want it rather thick.

I heated the frozen raspberries and once hot I poured them through a sieve to remove the seeds. Placed back into the saucepan and added sugar to taste. I mixed 1/4 cup water to 1 Tablespoon potato starch. Once raspberries were at a boil I rapidly added the potato starch/water mix into the raspberry/sugar. It will thicken rapidly. If too thick a little more water, too thin mix a bit more potato starch and water.

I used a pastry bag with a tip to fill them. It isn't easy(as you can see by my messy muffins)but just work the tip around and slowly back out as you fill. I really need to buy a longer tip made specifically for filling.

Other filling options:
Some jelly or jam you already have on hand.
Some pudding already set and chilled.
Lemon curd or other fruit curd.


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