Lemon Poppy Seed Muffins with Raspberry Filling: Gluten Free

This Lemon Poppy Seed Muffin Mix makes such delicious treats you will not even remember you are eating gluten free. I think these muffins are great when made simply using the package recipe because lemon and poppy seeds are such a classic combination, so I thought I would try another version. I decides to make a batch and add some raspberry jam in the middle and wow they were quite the hit.  The tart lemon flavor that my family loves along with the sweetness from the jam gave them an extra dimension that you are sure to enjoy. So either way give them a try and see how delicious an easy gluten free muffin mix can be.

Plain with Raspberry Jam

Raspberry Jam baked in the muffin

For more delicious gluten free recipes and baking mixes visit:www.glutenfreebakingmixes

Apple Cinnamon Pecan Gluten Free Scones

My latest experiment with the gluten free scone mix resulted in a sweet scone that uses familiar ingredients most people will have on hand and are easily available. I added a chopped apple and a teaspoon of cinnamon along with a few pecans to the basic mix and had a delicious new scone to serve my family.  I love this new mix because I can pretty much add any ingredients that traditionally go well together and get a tasty result. Experiment with savory and sweet combinations to make your own version or use my combinations and enjoy scones any time, they are so easy!!

Recipe:

1 package gluten free scone mix

1 medium apple peeled, cored and chopped

1/2 cup chopped pecans

1/2 teaspoon cinnamon

Prepare scone mix as directed and add the rest of the ingredients. You may need to add a little more milk to make the batter workable.

Glaze:

Mix 3/4 cup of powdered sugar, and 1/4 teaspoon cinnamon in a small bowl. Slowly add a tablespoon of water to make a smooth mixture. Drizzle over cooled scones.

For more recipes visit:www.glutenfreebakingmixes

Gluten Free Cheddar & Chive Scones

I have been trying out new recipes for scones this week using the new gluten free scone mix and have been so excited with the results.  I had to cut my chive plant down the other day because we were going to get a really cold night with frost so I have a bunch of chives to use in cooking and baking this week. No problem, I sprinkled them over eggs, froze a bunch in Ziploc bags, and used some to make these really delicious scones. I love scones because they are perfect any time of the day and go down easy with a cup of your favorite hot beverage.

Recipe:
1 package Gluten Free Scone Mix
1/2 cup shredded cheddar cheese
2 tablespoons chopped chives

Prepare scone mix according to the package mix adding 2 extra tablespoons of milk, the chives and cheddar.
Drop by large spoonfuls onto a greased baking sheet and bake according to the package directions until golden brown.

For more delicious gluten free recipes go to: www.glutenfreebakingmixes.com 

Maple Bacon & Apricot Gluten Free Scones

A few years ago I found a recipe in the magazine Real Simple for a quick appetizer that was simple, different and delicious. A dried apricot and a piece of fresh sage were wrapped in half of a piece of turkey bacon and baked until the bacon was crisp.Then when they are hot, brushed with maple syrup just before serving. A lot of flavors that surprisingly go great together.  When I was thinking of making scones the other  day I wanted something savory so I took the same ingredients and added them to the package of gluten free scone mix. I was pleasantly surprised, the results were exactly what I was looking for. The sage tastes like Fall and the dried apricots and maple syrup add just enough sweetness to balance the smokey bacon. Perfect for a quick breakfast or a snack. In each bite you get lots of different flavors that make for a tasty treat!

Recipe:

1 Package Gluten Free Scone Mix

1/2 Cup diced dried apricots

4 Slices bacon, cooked and crumbled

2 Tablespoons fresh sage, minced 

2 Tablespoons maple syrup

Prepare scones according to package directions, then add the rest of the ingredients and mix until combined.  Dump batter out onto a counter and form into a circle 1" thick. Use a 2" biscuit cutter to form about 9 scones.  Reshaping dough as you need.

Brush with egg wash if desired (1 egg beaten with 1 tablespoon of milk).

Bake according to package directions.

For more delicious gluten free recipes go to:www.glutenfreebakingmixes.com

Gluten Free Zucchini Lemon Fritters

I have been going a little zucchini crazy lately, with so much of it available at the markets and my friends giving me some from their gardens I have a lot to use up. This is a great recipe for an appetizer that is perfect to start a summer dinner or as a light lunch. It was originally found in the Martha Stewart Magazine and I have been making it for years. The lemon and garlic with the zucchini is delicious and the fritter is very light and fresh tasting. I added lemon thyme to the original recipe to give it a different twist but if you only have parsley that works as well. Add a squeeze of lemon for serving and you will be very happy! 

Bubbling away in the pan!

Finished on the plate and ready to eat.

For this and many other gluten free recipes visit:www.glutenfreebakingmixes.com

Zucchini Carrot Muffins; Gluten Free

I make a lot of muffins for many reasons but especially because they are a great on-the-go snack.  On busy mornings if there is time for nothing else a muffin will at least get the day started on a healthy note, and will be filling since most of my recipes have nutritious ingredients packed in them. These muffins are perfect for this time of the year since zucchini is still abundant and the carrots at the farmer's markets are tender and delicious. Since they are so flavorful you will think of  them as a treat instead of a healthy muffin.

Notice the flecks of zucchini and carrot in the muffins

Recipe:

2 cups Gluten Free All-Purpose Baking Mix

1/2 cup oatmeal

1 cup brown sugar

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon cinnamon

2 cups shredded zucchini

1 cup shredded carrot

1/2 cup applesauce 

2 extra-large eggs

1/2 cup vegetable oil

1/2 cup milk

In a large bowl mix the gluten free baking mix, oatmeal, sugar,salt, baking powder, and cinnamon.  In another bowl combine the rest of the ingredients.  Add the wet ingredients to the dry and combine just until mixed.  Divide among 18 muffin tins that have been sprayed with cooking spray.  Bake 18-22 minutes at 350 degrees. Sprinkle some cinnamon sugar over muffins prior to baking for added flavor and crunch.

For more recipes like this visit:www.glutenfreebakingmixes.com

Gluten Free Skillet Peach Cake

This easy peach cake goes together very easily and makes for a rustic presentation when you use a cast iron skillet. The dessert is equal part cake and topping so it's nicely balanced. You get a bite of the moist cake, sweet peaches and crunchy topping in every mouthful. I make this cake when the peaches are fresh at the farm stand and are especially juicy and sweet.  It is perfect for summer outdoor parties because you can take it and serve it right from the skillet.

Recipe:

4 tablespoons unsalted butter

1/4 cup sugar

1 extra-large egg, room temperature

3/4 cup All-Purpose Gluten Free Baking Mix

1 teaspoon baking powder

1/2 teaspoon salt

1/4 cup milk

3 ripe peaches peeled and sliced tossed with 1/4 teaspoon fresh lemon juice

Preheat oven to 350 degrees, spray a heavy 8-inch skillet with non-stick cooking spray.

Mix butter and sugar in a large bowl, beat in egg. Combine dry ingredients and add to the mixture alternating with the milk. Pour batter into the skillet and arrange the peach slices over the top in any pattern you like. 

Bake for 30 minutes then sprinkle the topping over the peaches and continue baking 10 more minutes until nicely browned. 

Topping: 

1/2 cup sugar

1/3 cup gluten free oatmeal

1/2 teaspoon cinnamon

1/8 teaspoon nutmeg

4 tablespoons unsalted butter

Mix in a small bowl with your fingers until crumbly.