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Рецепт Jam filled Almond Banana big cap Gluten-free muffins

Name: Jam filled Almond Banana big cap Gluten-free muffins
Cook time: 30 min
Total time: 30 min
Cuisine: Canadian
Ingredients: .>(American / Metric measures)<; . DRY MIX:; . 2 cups (285g) sweet Sorghum white flour; . 1/2 cup (65g) Almond flour; . 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 medium), mashed; . 1/2 cup (125ml) plain yogurt (2% fat+); . 1/2 cup (125ml) vegetable oil (grape seed preferred); . 2 xLarge eggs; . 2 tsps. (10ml) pure Almond extract (or Vanilla); .; . Filling : 12 heaping Tablespoons of jam (plum in this case); . 12 paper liners (optional); . vegetable oil spray

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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

Приготовление: 30 минуты

Порций: 12

Kid Friendly

Canadian

Ингредиенты

.>(American / Metric measures)<
. DRY MIX:
. 2 cups (285g) sweet Sorghum white flour
. 1/2 cup (65g) Almond flour
. 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 medium), mashed
. 1/2 cup (125ml) plain yogurt (2% fat+)
. 1/2 cup (125ml) vegetable oil (grape seed preferred)
. 2 xLarge eggs
. 2 tsps. (10ml) pure Almond extract (or Vanilla)
.
. Filling : 12 heaping Tablespoons of jam (plum in this case)
. 12 paper liners (optional)
. vegetable oil spray

Инструкции

. Pre-heat the oven at 350F/180C/Gas4. Lightly oil the surface of the muffin pan and then place the paper liners into the cavities. Position the rack at the 2nd level from the bottom of the oven.
. DRY MIX: In a large bowl...whisk together ALL the dry ingredients.
. 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.
. 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.
. Afterwards, fill them 1/3 of the way before adding the generous spoonfuls of jam. Then, spoon in the remaining batter to the very rim of each cavity. This will give big muffin caps.
. BAKE them for about 28 minutes in a dark pan or 30 minutes in a lighter pan. Gently nudge the muffins out of their cavities as soon as possible. Place them onto a metal rack to have them cool.
. Happy baking and Claudia's kitchen...Foodessa.com