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Snickerdoodle Muffins

January 25, 2014

Grain-free, gluten-free, dairy-free and NUT-free cinnamon muffins

Grain-free, gluten-free, dairy-free and NUT-free cinnamon muffins

Recently I had an email asking about a recipe from a previous post Orange Cranbeany Cake. A gluten-free, grain-free, and nut free cake based on a can of butterbeans, this cake was a favourite of mine.

My reader had attempted to make the cake a couple of times but had poor results each time. “What was she doing wrong?” she queried. Her result did not resemble my photo in any shape or form. Immediately, I set to cooking – (I needed an excuse for cake, anyway!) and realised that I had made a typo in the ingredients. OMG, how many people had tried this recipe and thought it was a bad one?

I had written down 1 tab coconut instead of 1 tab coconut flour. 😦 These are completely different things. So I repeated the recipe, tweaked it a little more and low & behold, improved my original. Thank goodness.

When developing a recipe, I tend to fly by the seat of my pants! I scribble down ingredients & quantities so impatiently that sometimes I cannot understand my own writing! The first version is assessed, force fed to my enduring husband  & kids for comment  and then tweaked and remade. Hit repeat. Sometimes I can make a recipe 4 or 5 times, and being grain-free, usually at considerable expense. After typing up my final copy, I then make it again, checking for method details and times.  Consequently, we had 3 orange cranbeany cakes yesterday afternoon – the neighbours were very pleased!!

When I am satisfied with the recipe, I take photos, albeit badly according to my photographer friend. I’m no photographer I admit, but I always ensure that I shoot my end product. How many times have I read a recipe on a blog and the picture is NOT what the recipe says? Often. Too often. GRRRR, this is false advertising. And fraudulent. And a pet hate of mine.

Whinging done, back to the muffins. This recipe is based on the Orange Cranbeany cake. Given my penchant for cinnamon – I had to give it a snickerdoodle twist.

There are three, (yes three) morals to this story:

  1. Don’t ever be afraid to try something different; to adapt a recipe from what’s written down.
  2. Don’t hesitate to give constructive feedback, because well – received,  this can only improve a product or service for the benefit of others. Thank you Teresa!
  3. Accept constructive criticism with open arms – because sometimes, things can be improved upon.

Now moralising aside, make these yummy cakes – they are a cinnamon donut in a muffin!

120 g butter – or 100g macadamia oil if dairy free
130g sugar (I used Natvia)
1 tab coconut flour

1 teas vanilla extract
5 eggs

1 x 400g can butter beans – rinsed well and drained well

2 strips lemon rind
80g  tapioca flour
2 teas cinnamon
a few drops of cinnamon oil (optional)
2 teaspoons baking powder
Pinch of salt
 
1 tab coconut sugar
1 teas cinnamon, extra
 
Mill the sugar, rind & coconut flour for 10 seconds SP 10. Add the butter & 1 egg  and mix for 5 seconds until smooth on SP 6.
 
Add the beans, cinnamon, remaining eggs, tapioca, vanilla, baking powder and salt and blend SP 6, 10 seconds. It will look slightly curdled at this stage but don’t worry. Pour batter into prepared muffin pan.
Mix together the cinnamon & sugar and sprinkle over the raw batter. Bake 170ºC oven for 20-25 minutes or until a toothpick inserted in the middle comes out moist but clean. 

Serve warm with butter if you dare!!

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