I’ve been on a bit of a gluten free kick lately, partially because it’s starting to go well. Once I started using gluten free flours in recipes where gluten isn’t necessary (breads need SOMETHING more) like cookies and such, it became a lot easier to wrap my head around the use of these things. I actually made these several days ago, but I’m just now getting around to sharing it with you. I give you, gluten free blueberry peanut butter and jelly muffins
What you need:
.5 cup peanut flour
1 cup quinoa flour
¾ c sugar
½ t salt
1 t vanilla
1/3 cup butter, melted
1 egg
½ cup milk
2 T baking soda
1 cup blue berries
Strawberry Jelly
½ c brown sugar
¼ c butter, softened to room temp
1/3 cup ground flax
1/3 cup quinoa flour
1 ½ t cinnamon
Starts with the wet ingredients in a large bowl: melted butter, eggs, sugar, vanilla, milk. Cream that together.
Add the flours, salt, baking powder and mix until combined.
After this, fold in the bluberries until evenly distributed.
I used a silicone muffin pan, lightly oiled.
Fill half full with batter, then add a dollop of jelly in the center of each.
Cover the jelly in batter until it comes to the edge of the cup. Prepare the strusel with the ¼ cup butter, 1/3 cup flour, cinnamon and flax until crumbly, distribute across the muffins.
They should look like this, bake for about a half hour at 300 degrees Fahrenheit.
They’re finished when an inserted toothpick comes out clean. I let them cool before removing them from the pan to keep them together, remember theres a molten core of jelly in there.
I tried making something similar several years ago with bad success. I thought the idea of a peanut butter and jelly muffin was an awesome one, but what I came out with was SO heavy and hard to eat. This was a lot better and it had to do with the peanut flour. The gluten free aspect makes it a lot more digestible for most people as well.
These are a pretty simple one and I figure just about any gluten free flours would substitute reasonably well here. I’ve found that I just buy a few types and substitute for flour in varying ratios with flavor in mind. Quinoa is known to have a slightly bitter flavor unless lightly roasted, but that takes a long time to do. For that reason I usually cut quinoa flour with something else to cut that flavor.
Check out some other recent posts of mine!
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Thanks for following and supporting, until next time!