Esta es una exhibición prevé de cómo se va ver la receta de 'Jam filled Almond Banana big cap Gluten-free muffins' imprimido.

Receta Jam filled Almond Banana big cap Gluten-free muffins
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

Calificación: 4.5/5
Avg. 4.5/5 1 voto
  Canada Canadian
Tiempo para Cocinar: Raciónes: 12

Ingredientes

  • .>(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

Direcciones

  1. . 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.
  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. . 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.
  6. . 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.
  7. . Happy baking and Claudia's kitchen...Foodessa.com