JUNK BOAT TRAVELS: muffins

Showing posts with label muffins. Show all posts

27 December 2021

My Recipe Box - Gluten Free "Timbits"( Donut Balls/Holes)

Toronto ON

Since John's been gluten free (allergy not preference) he has missed his Tim Horton Timbits.

According to the Taste Atlas:

Timbits are bite-sized doughnut holes made from leftover doughnut dough, fried in vegetable oil and available in a number of varieties such as yeast, cake, apple fritter, honey dip, old fashion plain, chocolate glazed, blueberry, strawberry, lemon, and filled timbits.

They are sold by fast food chain Tim Hortons. The bit in Timbit is an acronym for Big in Taste, which is an original campaign slogan from the 1970s. In Quebec, people prefer to use the generic term doughnut holes or trous de beigne instead of timbits.

I found a recipe that resembles timbits and I have modified it to my preferences and is NOT deep fried.

CINNAMON SUGAR TIMBITS

makes 48 mini

Ingredients

Batter Ingredients

1⅓ cups GF flour
¾ cup sugar
1 Tbsp cinnamon
1½ tsp baking powder
½ tsp baking soda
¼ tsp xanthan gum
¼ tsp salt
⅛ tsp nutmeg
3/4 cup sour cream or yogurt
¼ (57 grams) cup butter, room temperature
2 eggs - I sometimes substitutes 1/4 cup applesauce for 1 egg
1½ tsp vanilla

Cinnamon-Sugar Topping Ingredients
¼ cup melted butter for dipping
½ cup sugar
2 tsp cinnamon

Instructions
Muffin Instructions
Combine flour, sugar, cinnamon, baking powder, baking soda, xanthan gum, salt and nutmeg. Whisk the dry mixture until evenly combined.

In a mixer bowl combine eggs, sour cream, butter and vanilla. Add half the dry mixture to the mixer bowl and beat until combined. Add the remainder of the mixture then increase speed to medium-high and beat until light and fluffy, about 2 minutes.

Grease mini-muffin tins or use paper liners. Using a small scoop fill muffin tins ½ to ¾ full. (Note: If they are too full they will rise over the top of the pan and break when you try to remove them.)
Bake in 350°F oven for 18 minutes, do not under cook.
Cool on rack 5-10 minutes before carefully removing each muffin from the pan. Cool completely on wire racks.

Cinnamon-Sugar Topping Instructions
Melt butter in small bowl and add sugar and cinnamon. Mix very well.
Dip the top of each muffin into melted butter then into the cinnamon-sugar. Spoon the topping onto the muffins.

CHOCOLATE GLAZED TIMBITS

makes ????

Ingredients

FOR THE DONUTS
1 cup gluten free flour
1/4 tsp baking soda
1 tsp baking powder
1/4 cup cocoa powder
1/2 cup brown sugar
1/4 tsp salt
1 egg
1/4 cup butter melted
3/4 cup milk
1 tsp vanilla extract

FOR THE GLAZE
1 3/4 cup powdered icing sugar
1/4 cup milk
1 tsp vanilla

Instructions

Preheat oven to 350°F (177°C).
Grease mini-muffin tins or use paper liners.
Sift the gluten free flour, baking soda, baking powder, cocoa powder, sugar, and salt together in a large bowl. Sifting is important; you want to remove any clumps of cocoa.

In the same bowl, add in the eggs, butter, milk, and vanilla and stir together until completely smooth. The batter will be thick like peanut butter.

Spoon batter into the pan, filling it right to the top. Bake for 10-12 minutes, or until a toothpick inserted in the center comes out clean. Allow the donuts to cool for 5 minutes in the pan and then transfer to a wire rack to cool for 10-15 more minutes before glazing.

Make the glaze. While the donuts are cooling, make the glaze by sifting the confectioners sugar into a medium bowl. Stir in the milk, and vanilla. If your liquid is not thick enough, the glaze may be too thin. If this is the case, add in 2-3 tbsp flour, or arrowroot starch if you have on hand. If the batter is too thick, add more liquid to make it thinner if desired.

Dunk each donut into the glaze using your fingers. Place on a wire rack on top of a large baking sheet to let the glaze drip down. Put in freezer for 5 minutes so the glaze sets. Repeat dunking two to three more times if you want a thick glaze coating. I dunked mine two times. If you run out of glaze, just make more.

MAPLE GLAZE

1/4 cup (60 ml) heavy cream

1 tbsp vanilla

2 tsp maple syrup

2 cups (240 ml) icing sugar

Whisk together until smooth. Use immediately.

COFFEE GLAZE

As above replace maple syrup with coffee granules

Apple Cider Timbits

Apple Fritter Timbits

20 June 2014

My Recipe Box - Peanut Butter Banana Muffins

We always have too many over ripe bananas and we had a jar of peanut butter that my husband didn't like so I needed a recipe to use up both.

Peanut Butter Banana Muffins

1 cup flour
3/4 cup quick-cooking oats
1/2 cup sugar
1 Tbsp. Magic Baking Powder
1/2 tsp. salt
1/2 cup Kraft Smooth Peanut Butter any kind will work and I added a little extra
1 cup milk
1/2 cup mashed fully ripe bananas
1 egg
2 Tbsp. oil
1 tsp. vanilla

Heat oven to 375°F.

Combine first 5 ingredients in large bowl. Whisk peanut butter and milk in medium bowl until blended; stir in bananas, egg, oil and vanilla. Add banana mixture to dry ingredients; stir just until moistened.

Spoon into 12 muffin cups sprayed with cooking spray.

Bake 18 to 20 min. or until toothpick inserted in centres comes out clean. Cool in pans 10 min. before removing from pan to serve.

11 June 2014

My Recipe Box - Cranberry Pumpkin Muffins

Definite keeper!! These are absolutely delicious!!!!

Pumpkin-Cranberry Muffins

Canned pumpkin offers the same health benefits as fresh, but is a little more convenient. It contributes both color and moistness to these fruit-filled muffins.

Cooking Light NOVEMBER 2007
Yield: 1 dozen (serving size: 1 muffin)

Ingredients
1 1/2 cups all-purpose flour (about 6 3/4 ounces)
1 teaspoon baking soda
3/4 teaspoon ground ginger
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon I would definitely increase the amount next time.
1/4 teaspoon salt
1/8 teaspoon ground cloves
1 cup granulated sugar
1 cup canned pumpkin I used pie filling as I couldn't find pure pumpkin
1/2 cup low-fat buttermilk
1/4 cup packed light brown sugar
2 tablespoons canola oil
1 large egg
2/3 cup sweetened dried cranberries, chopped (such as Craisins) I used frozen
Cooking spray

Preparation

Preheat oven to 375°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and next 5 ingredients (though cloves); stir well with a whisk.

Combine granulated sugar and next 5 ingredients (through egg) in a large bowl; beat with a mixer at medium speed until well blended (about 3 minutes). Add flour mixture to sugar mixture; beat at low speed just until combined. Fold in cranberries.

Place 12 paper muffin cup liners in muffin cups; coat liners with cooking spray. Spoon batter into prepared cups. Bake at 375° for 25 minutes or until muffins spring back when touched lightly in center. Remove muffins from pan immediately; place on a wire rack.

17 May 2013

My Recipe Box - Breadmaker Jam

I am reposting from 2010 as this week's topic at Carole's Chatter is jam.

The photo makes me smile as it is our old kitchen and I hadn't got my Kitchen-aid mixer yet.

Just came across this recipe for raspberry cream cheese muffins.

It sounded so good that I immediately looked in the freezer to see if I had any raspberries and only found strawberries. Since the recipe called for raspberry preserves (and we never have jam in the house) I remembered that a few years ago our neighbour C had so many apricots we didn't know what to do.
I found a recipe for jam made in the breadmaker and we used up all the apricots.

I didn't find any raspberries but did have strawberries so I thought I would make the buns and substitute strawberry preserves for raspberries. The strawberries are defrosting and I ~~will make this tonight in preparation for making the buns in the morning~~ got up early and made the jam not realizing that it took an hour and a half in the breadmaker.

So we are finally eating these at 10am. I also realized I didn't have enough strawberry jam. Necessity is the Mother of Invention so I took some frozen blueberries out of the freezer, microwaved them, mashed them and swirled them through half the muffins.
I used my medium muffin pan that makes 12 and then had enough dough to make 7 more.

Strawberry Jam (Bread Machine)
This came in my bread machine's user book Black and Decker All in One Deluxe Horizontal. You can also substitute any other berries for this jam.

3 cups strawberries(fresh or frozen thawed) I used frozen and only had 1 cup
3/4 cups sugar I used 1/4 cup
1 tablespoon lemon

If frozen, thaw completely.
Put berries and sugar into pan of machine.

Follow the directions for your machine for the jam cycle. And DO follow their direction to prevent splatter, form a 2" wide collar out of foil to put around the upper rim of baking pan to keep centre section open. I didn't and now will have to use a lot of elbow grease to clean up the splatters which have dried throughtout the machine.