This is a print preview of "Jam filled Almond Banana big cap Gluten-free muffins" recipe.

Jam filled Almond Banana big cap Gluten-free muffins Recipe
by Foodessa

Jam filled Almond Banana big cap Gluten-free muffins

Leftover ingredients used in Holiday desserts were thrilled to be...
celebrated once more in MUFFINS baking for a New Years celebration.

For a detailed post...refer to:
http://www.foodessa.com/2012/12/new-years-muffin-mania-celebration-4.html

Rating: 4.5/5
Avg. 4.5/5 1 vote
  Canada Canadian
Cook time: Servings: 12

Ingredients

  • .>(American / Metric measures)<
  • . DRY MIX:
  • . 2 cups (285g) sweet Sorghum white flour
  • . 1/2 cup (65g) raw Almonds (finely ground)
  • . 1 tsp. (5ml) baking powder (GF)
  • . 1 tsp. (5ml) baking soda
  • . 1/2 tsp. (2.5ml) sea salt
  • . 1/2 cup (105g) granulated sugar
  • . 1/2 cup (70g) roasted almonds, coarsely chopped
  • . WET MIX:
  • . 1-1/2 cup (350ml) ripe bananas (about 3 large), mashed
  • . 1/2 cup (125ml) plain yogurt (2% fat+)
  • . 1/2 cup (125ml) vegetable oil (grape seed preferred)
  • . 2 large eggs
  • . 2 tsp. (10ml) pure Almond extract
  • .
  • . Filling : 12 heaping Tablespoons of jam (plum in this case)
  • . 12 paper liners (optional)
  • . vegetable oil spray

Directions

  1. . Pre-heat oven at 350F/180C/Gas 4. Position rack at the 2nd level from the bottom of the oven. Prepare a muffin pan with paper liners. Note: oil spray will be used right before pouring the batter.
  2. . DRY MIX: In a large bowl...whisk together all the dry ingredients.
  3. . WET MIX: In a medium bowl...mash the very ripe bananas and add to it the rest of the wet ingredients. Blend until well combined.
  4. . ASSEMBLY: Make a well in the dry ingredients and then add the wet mixture. Combine well until there is no appearance of flour left. Do not over mix the batter. Set aside.
  5. . Take the muffin pan and paper liners (optional)...spray a generous spot of oil into every cavity and all over the surface as well so that the muffin tops will detach easily. Afterwards, fill them evenly halfway, add the generous spoonfuls of jam and finish with batter to the very rim of each cavity. This will give big muffin caps.
  6. . BAKE them for about 30 minutes or until a toothpick comes out clean. Place them onto a metal rack to have them cool. Gently nudge the muffins out of their cavities as soon as possible.
  7. . Happy baking and Claudia's flavourful wishes...FOODESSA.com