Recipe Review: Pumpkin Muffins from Caveman Food

I found this recipe here on the blog Caveman Food. I really like this one! Soft and fluffy, pumpkiny and so aromatic. For an extra treat try streusel topped muffins using this topping. I did make a few changes to the recipe, I omitted the cranberries (just because I didn't have any) and topped with pecans because I wanted to add some to the batter and forgot, so I put them on top. I also substituted 1/2 tsp. baking soda (for a total of 1 1/2 tsp.) and 1 tsp. lemon juice for the baking powder. Thanks for the great recipe Caveman Food!

Recipe Review: Orange Cranberry Muffins

This recipe can be found here at Comfy Belly. These are truly the most flavorful muffins I have ever had! If you like cranberries add a few extra as the recipe suggests. Thanks for the great Fall recipe Comfy Belly!

I did make a few changes (I know, I just have this thing about making a recipe as is, I am scheduling therapy soon!)

1. I subbed 1 naval orange for the two clementines. I used a micro shredder and shredded 2 tsp. peel to add to the batter then peeled the orange and processed it without the rest of the peel.
2. I subbed grapeseed oil for butter.
3. I baked them in muffin tins lined with papers then sprayed with olive oil. I divided the batter between 12 muffin cups and some of them overflowed, I could have gotten 15 out of the recipe.

These are a new favorite!!

Recipe Review: Wendy's Cinnamon Rolls

One of my favorite things about this blog is the great people I have met through it. Wendy left a comment here with this enticing recipe. Wendy if you are out there let me know if you have a blog or a website I can link to. She also promised a recipe called Chile-Jack Chicken.........

If you are craving a sweet-gooey dessert this recipe will have you doing cartwheels! It was just like eating sticky buns in the old days......Thanks Wendy!

Topping
1/2 C butter
1/2 C honey
3/4 C chopped pecans

Dough
1/4 C melted butter
1/4 C honey
3 eggs
1/4 tsp white vinegar
1/2 tsp baking soda
1/4 tsp salt
3 C almond flour

Spice Mix
1/2 C almond flour
Scads of cinnamon (I used 1 Tablespoon)

Generously butter a 9" round cake pan and line the bottom with parchment paper. Melt 1/2 C butter and 1/2 C honey in a small pan. Bring to a boil and cook for 5 minutes or until a candy thermometer reads 249 degrees. Pour into cake pan and sprinkle pecans over caramel.

In a small bowl, combine ingredients for spice mixture and set aside.

In a medium bowl, combined dough ingredients. Dough will be stiff. Drop by heaping tablespoons (I use a cookie scoop) into your WET hand and roll into a ball. Roll the dough into the spice mixture, and place on caramel mixture. When you are done, flatten just a bit.

Bake at 325 degrees for 30 minutes or until a toothpick comes out clean and the center seems firm. Loosen the edges and invert onto a serving place. Cool to room temperature and serve.

Recipe Review: Dairy Free Lemon Poppy Seed Muffins

Once again I direct you to Elana's Pantry, a beautiful blog filled with lots of recipes that are grain free. Whenever I make Elana's recipes I substitute honey for the agave using the same measurement and have never had a problem. These muffins are one of my kids' favorites. I love the fresh lemon flavor and they mix together quite quickly.

You can find the recipe here at Elana's blog

Gluten Free Grain Free Chocolate Muffins

Note: This recipe is not SCD legal
Gluten Free Grain Free Chocolate Muffins

3 eggs
1/2 c. honey
2 tsp. vanilla
2 T. grapeseed oil
2 c. blanched almond flour (Honeyville Grains)
5 T. cocoa
1/2 tsp. baking soda
1/2 c. chocolate chips (optional)
1/2 c. chopped pecans (optional)

1. Preheat oven to 350 degrees. Prepare a muffin pan for 12 muffins by lining each cup with paper liners and spraying inside them with oil.
2. In a medium bowl whisk together eggs and honey till smooth, add vanilla and oil.
3. Add to bowl flour, cocoa, and baking soda.
4. Stir together till thoroughly combined and no lumps are visible. Add optional ingredients and stir until combined.
5. Divide batter among 12 muffin cups and place in oven. Bake 25 minutes or until toothpick inserted in the center of a muffin comes out clean.

GFCF Banana Almond Muffins

Gluten Free Casein Free Banana Almond Muffins

2 3/4 c. Honeyville Grain's Blanched Almond Flour

4 T. arrowroot powder (replace with almond flour to make SCD Legal)

1/2 tsp. baking soda

¼ tsp. salt (omit if almond butter is salted)

1/2 c. honey

1 ripe banana, peeled and mashed

1/2 c. almond butter

4 eggs

1/2 c. chocolate chips or chopped nuts (optional)

In a medium mixing bowl combine the flour, arrowroot powder, baking soda and salt. Set aside. In a seperate bowl mash the bananas thoroughly with a fork, add the almond butter, agave, and eggs. Combine the two mixtures until and add any optional ingredients. Fill muffin cups (lined with papers and sprayed with oil) 2/3 full and bake at 350 degrees for 30 minutes. Makes 1 dozen muffins.