November 10, 2010

  • Peanut Butter Pineapple Muffins

    high protein
    gluten free
    no sugar added
    This recipe was supposed to make 4 dozen, but ended up making 56 muffins.

    Line muffin pans with paper baking cups, or arrange foil baking cups on a cookie sheet.

    Whisk together in an extra-large bowl:
    1 cup sorghum flour
    1 1/4 cups brown rice flour
    1 1/2 cups garbanzo fava flour
    1/4 cup corn starch
    2 cups nonfat dry milk powder
    1 Tbsp. Chinese five spice
    2 tsp. baking soda
    2 Tbsp. baking powder
    2 tsp. salt

    In a separate large mixing bowl, beat:
    12 large eggs

    Add, beating after each addition:
    3 cups plain yogurt
    2 cups peanut butter
    1 20-ounce can juice pack crushed pineapple
    2/3 cup grapeseed oil
    1/3 cup olive oil

    Preheat oven to 375°F

    Pour liquid ingredients into dry and blend with a few swift strokes until flour is moistened.

    Drop by 1/4 cup measure into muffin pans, and bake at 375°F until golden, about 17-19 minutes.

    Cool on racks to room temperature, pack into airtight containers, freeze, and microwave for use as desired.

    Note:  My son won’t even try my unsweetened gluten-free breads because they are not to his taste.  As these baked, he commented that they smelled “bad.”  They smelled okay to me.  I tasted one before it cooled, and it was yummy.

Comments (4)

Post a Comment

Leave a Reply

Your email address will not be published. Required fields are marked *