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Receta Banana Pineapple Pecan Raisin muffins (Gluten-Free)

Name: Banana Pineapple Pecan Raisin muffins (Gluten-Free)
Cuisine: Canadian
Ingredients: . 1/4 cup sour cream; . 1 tsp. baking soda; . 1 cup crushed pineapple; . 3 very ripe medium, bananas; . 1/2 stick (1/4 cup) butter, room temperature; . 1/4 cup grapeseed oil; . 1/2 cup brown sugar, packed; . 2 large eggs; . 1 tsp. pure vanilla extract; . 1 tsp. apple cider vinegar; . 1/2 cup buckwheat flour; . 1/2 cup chestnut flour; . 1/2 cup ground almond flour; . 1/4 cup arrowroot starch; . 1/2 tsp. ground cardamom; . 1/2 tsp. ground nutmeg; . 2 tsps. ground cinnamon; . 1/2 tsp. sea salt; . 1 cup pecans (reserve 24 halves and crush the rest); . 1/2 cup dried raisins

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A moist, aromatic and incredibly tasty banana and nut muffin reinvented.
Inspired by the popular muffin from 'Olive et Gourmando' bakery cafe in Old Montreal, Quebec.

For the dedicated post and original recipe...refer to:
http://www.foodessa.com/2016/05/banana-pineapple-nut-raisin-muffins-2.html

Raciónes: 12 muffins

Kid Friendly

Canadian

Ingredientes

. 1/4 cup sour cream
. 1 tsp. baking soda
. 1 cup crushed pineapple
. 3 very ripe medium, bananas
. 1/2 stick (1/4 cup) butter, room temperature
. 1/4 cup grapeseed oil
. 1/2 cup brown sugar, packed
. 2 large eggs
. 1 tsp. pure vanilla extract
. 1 tsp. apple cider vinegar
. 1/2 cup buckwheat flour
. 1/2 cup chestnut flour
. 1/2 cup ground almond flour
. 1/4 cup arrowroot starch
. 1/2 tsp. ground cardamom
. 1/2 tsp. ground nutmeg
. 2 tsps. ground cinnamon
. 1/2 tsp. sea salt
. 1 cup pecans (reserve 24 halves and crush the rest)
. 1/2 cup dried raisins

Direcciones

Pre-heat the oven at 375F. Position the rack in the center of the oven. Prepare a muffin pan with paper liners. ( Note: oil spray will be used right before pouring the batter.)
. In a small bowl, stir both the sour cream and the baking soda. Set aside to activate.
. In a small food processor, pulse both the pineapple and the bananas into tiny, coarse chunks. Set aside as well.
. In a large bowl, with an electric beater, cream together the butter, oil and brown sugar. Add the eggs, vanilla and vinegar. Combine well.
. Add the pineapple and banana mix gradually and mix until combined. Add the sour cream mix and combine. Set aside.
. In a medium bowl, mix ALL the dry ingredients (remember to reserve the 24 pecan halves) and make a well in the center. Pour in the WET mix into it. With a strong spatula, combine only until all traces of flour have disappeared.
. Spray a generous spot of oil into every paper liner. Fill the cavities evenly, about 3/4 of the way. Garnish with 2 Pecan halves on top of each unit.
. BAKE them for about 25 minutes in a dark pan and 27 minutes in a lighter pan. >> Tip: When you take them out...do not wait longer than 5 minutes to extract them out of their cavities. Yes, they will still be hot...but not unmanageable. This will stop the muffin from over baking and will keep the liners from sticking too much to the muffin. When ready to peel off the cupcake liners...be gentle and patient.
. STORING: If not planning to eat the muffins within the next two days...it's best to freeze them with their paper liners up to one months time. When re-warming...keep the paper liners on. Set the oven on very low for about 20 minutes.
. Happy baking from Claudia's kitchen...FOODESSA.com