Ingredients

1 cup dark brown sugar

2 1/2 cups flour

1 1/2 tsp. baking soda

1 tsp cinnamon

1 tsp ground ginger

1/2 tsp salt

1/4 tsp nutmeg

1 egg

1/2 cup molasses

1 cup buttermilk

1/2 cup unsalted butter, melted

Instructions

1. Preheat oven to 350°F and spray/line muffin tins.
2. Combine sugar, flour, soda, salt and spices in a bowl. Mix the egg, molasses, milk and butter. Add the wet ingredients to the dry and stir until just blended.
3. Add to muffin tins (about 3/4 full, these muffins don’t rise too much so you don’t have to worry about them overflowing) and bake for 15 minutes. If making normal-sized muffins, it’ll be more like 20 minutes. Muffins are done when a toothpick inserted into the center comes out clean.

Yield: 12 biscuits

Ingredients

Biscuit:

2 cups H-E-B Organics All Purpose Flour

1 tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1/2 tsp garlic powder

1 cup milk

1/2 cup butter, melted

1 cup shredded cheddar cheese

Baste:

3 tbsp butter, melted

1/4 tsp garlic powder

1/4 tsp parsley

Instructions

1. Preheat oven to 450°F and lightly spray a baking sheet.
2. In a medium bowl, stir together flour, baking powder, baking soda, salt, and garlic powder.
3. Add milk, melted butter and cheddar cheese to the dry mixture. Stir until well mixed.
4. Drop 1/4 cup servings of the dough onto the baking sheet.
5. Bake for 12-14 minutes.
6. While baking, combine the melted butter, garlic powder and parsley for the baste.
7. After removing from the oven, brush the baste over the top of the biscuits.

Prep time: 15 minutes | Bake: 30-35 minutes | Total: 2 hrs 30 mins | Yield: 8 buns

Ingredients

Dough

3 1/2 cups (420g) King Arthur Gluten-Free Bread Flour

1 2/3 cups (377g) water, lukewarm

1 large egg

1/4 cup (50g) granulated sugar

2 tbsp (28g) butter, at room temperature

1 tbsp (9g) instant yeast

1 1/4 tsp table salt

Topping

1 large egg, whisked with 1 tbsp water

Sesame seeds or poppy seeds, optional

1 tbsp butter, melted

Instructions

1. In a large bowl or the bowl of a stand mixer, combine all the dough ingredients. Mix using a spoon (if mixing by hand) or the flat beater attachment (if using stand mixer) until a sticky, batter-like dough forms, about 1 minute on medium speed. If mixing by hand, there may be some lumps, that’s OK. It’s normal for the mixture to resemble cake batter at this stage.
2. Cover the mixture and set it aside for 20 minutes. It will firm up slightly during this time and begin to look more like dough than batter.
3. On a greased or (gluten-free) floured work surface, gently knead the dough — fold the dough in half towards you( use a bowl scraper for assistance, if needed), then pat it down, rotate the dough 90° (a quarter turn) and fold again — until it becomes firmer to the touch, smoother and easier to handle, 5-6 times. As you work, dust your work surface and the dough lightly with gluten-free flour (or apply more grease), as needed, to prevent sticking. The dough may still be sticky to the touch but should have some bounce and body by the end of this kneading.
4. Return the dough to the mixing bowl. Cover and allow it to rise for 40 minutes, or until slightly puffy.
5. On a greased or floured surface, gently deflate the dough and knead it 5-6 more times.
6. Using additional gluten-free flour or grease on your hands and work surface as needed, divide the dough into 8 equal pieces (about 115g each).
7. Loosely shape the dough into rounds: Working with one piece at a time, pull edges in toward the center and then turn it over and roll it into a smooth ball using your cupped hand.
8. Placed the shaped dough balls onto a parchment-lined baking sheet and gently press each bun until it has flattened to about 3″ in diameter.
9. Let the buns rise for 20-30 minutes, covered, or until slightly puffy.
10. While the dough is rising, preheat the oven to 350°F.
11. Once risen, use a pastry brush to gently coat each bun with egg wash, then sprinkle with seeds if using.
12. Bake the buns for 30-35 minutes, or until their light golden brown and a digital thermometer inserted into the center of a bun registers at least 190°F.
13. While the buns are still warm, gently brush them with the melted butter, then set aside to cool.
14. Storage Information: Gluten-free burger buns are best enjoyed the day they are baked, but you can store leftover buns, well-wrapped, at room temperature for up to 2 days. Freeze for longer storage.

Ingredients

1 package (283g) King Arthur Keto All-Purpose Muffin Mix

4 large eggs

1/2 cup (100g) vegetable oil

1 cup (227g) water or almond milk, unsweetened

10 to 12 strips (300g-340g) bacon cooked and chopped

1 cup (113g) cheddar cheese, shredded, smoked preferred

1 to 2 jalapeño peppers, seeded and finely chopped; depending on how much heat you like

Instructions

1. Preheat the oven to 375°F. Lightly grease the cups of a standard muffin pan, or line the cups with papers and lightly grease the papers.
2. Stir together the eggs, oil, and milk or water until thoroughly combined.
3. Add the mix and stir until smooth; the batter will be thick.
4. Stir in the bacon, shredded cheese, and chopped pepper.
5. Divide the batter evenly among the prepared muffin cups, filling them close to full.
6. Bake the muffins until their tops are golden brown and a toothpick inserted into one of the center muffins comes out clean, 28-33 minutes.
7. Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a rack to cool completely.
8. Store muffins in the refrigerator for 5 days or in the freezer for 1 month. Reheat leftover muffins in a 300°F oven for 10-15 minutes or in the microwave for 30 seconds.

Prep Time: 10 minutes | Cook Time: 17 minutes | Total Time: 27 minutes | Yield: 24 standard-sized muffins

Ingredients

Muffins:

3 1/2 cups (250g) all-purpose flour

3 teaspoons baking powder

1 teaspoon baling soda

1/2 teaspoon salt

1 1/3 cup (135g) granulated sugar

4 large eggs

1 1/2 cup yoghurt

12 tablespoons (85g) butter, melted

zest and juice of one lemon (mine yield about 1 tablespoon zest and 1/4 cup juice)

1 teaspoon vanilla extract

Lemon Drizzle Topping:

2 cups powdered sugar

4-6 tablespoons lemon juice

Instructions

To make the muffins:

1. Preheat oven to 350°F. (220°C). Butter 12 muffin cups or line them with liner papers.
2. In a large bowl sift together flour, baking powder, baking soda and salt and mix in the sugar and lemon zest.
3. In a medium bowl, whisk the eggs with the yoghurt, melted butter, lemon juice and vanilla extract just until combined. Pour the wet ingredients in to the dry ingredients and stir with a wooden spoon or a rubber spatula just until combined. Do not over-mix. The batter should be thick and lumpy. Divide the batter evenly between the muffin cups (almost all the way to the top). Bake for 15-20 minutes until a toothpick inserted into the center of the muffin comes out clean. Cool for 10 minutes.

To make the lemon drizzle topping:

1. In a small bowl sift the powdered sugar. Add lemon juice until you achieve desired consistency (pourable consistency).
2. When the muffins are cooled, pour the drizzle over the muffins.
3. Muffins are best the same day as they are made, bu they can be stored in an airtight container in the fridge for up to 3 days, or they can be frozen for up to 2 months.

Yield: 12 muffins

Ingredients

Crumble Topping:

3 tbsp rolled oats

1 tbsp butter, melted

1 tsp brown sugar

1/2 tsp ground cinnamon

Muffins:

1 cup Rolled oats

1 cup whole wheat or all-purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp ground cinnamon

1/4 cup honey

1/3 cup melted coconut oil, (or neutral oil like grape-seed or vegetable oil)

3 eggs

1 tsp vanilla extract

1/3 cup brown sugar

2 cups shredded, unpeeled apples (about two large apples)

Instructions

1. Make the crumble topping by combining oats, butter, brown sugar, and cinnamon in a small bowl. Set aside.
2. Preheat oven to 350°F. Line a muffin tin with muffin cups.
3. Put oats in a food processor and pulse into a flour-like consistency. Combine oat flour, wheat flour, cinnamon, baking powder, baking soda, and salt in a large bowl.
4. Mix together honey, oil, eggs, and vanilla in a medium bowl. Add sugar and stir until combined. Add apples; stir until well combined. Add in flour mixture and stir until just combined.
5. Divide batter into 12 muffin cups and sprinkle tops with crumble. Bake for 20-25 minutes or until a wooden pick inserted in the center comes out clean. Cool for 10 minutes and enjoy it!

Notes

These cinnamon apple muffins can easily be made vegan. Just replace the eggs with flax eggs, change out the butter for coconut oil or a good vegan butter, and swap the honey for maple syrup.

Yield: 18 muffins | Prep Time: 5 mins | Cook time: 22 mins

Ingredients

3 cups (375g) all-purpose flour

1 tbsp baking powder

1/4 tsp baking soda

1/2 tsp salt

1/2 cup (113 g) unsalted butter, at room temperature

1/4 cup (60g) sour cream or plain yoghurt, room temperature

1/2 tsp almond extract, or vanilla if preferred

2 cups (300g) fresh cherries, pitted, coarsely chopped and drained

Instructions

1. Preheat oven to 400°F. Line a muffin tin with paper liners and set aside.
2. In a large bowl, whisk together the dry ingredients- flour, baking powder, baking soda, and salt. Set aside.
3. In a separate large bowl, whisk together melted butter, sugar and eggs until well combined. Add milk, sour cream and almond extract, then mix again until incorporated.
4. Pour wet ingredients into the bowl of dry ingredients and mix just until combined (avoid over-mixing). Stir in chopped cherries with a rubber spatula spoon.
5. Transfer batter to prepared muffin tin filling each cup almost to the top (I like to use an ice cream scoop for this step). Sprinkle coarse sugar over the muffins (sprinkle from high above so there are no concentrated spots and sugar is dispersed evenly).
6. Bake at 400°F for 20-22 minutes. Muffins are done when the tops are golden and a toothpick inserted into the center comes out with little to no crumbs. Allow muffins to cool in the pan for 5 minutes before serving. I like to turn the muffins on their side in the pan so the bottoms don’t get soggy.

Notes

Frozen Cherries may also be used. Defrost them in a colander and discard the drippings. Use as directed in the recipe.

Chocolate Chips (1 cup) may be added to the recipe if desired. Stir them in when adding the cherries.

Store Muffins in an airtight container at room temperature for up to 5 days.

Freeze Muffins  after they have cooled completely. Store them in an airtight container or freezer bag for up to 1 month. Defrost in the refrigerator before serving.

Recommended Tools: kitchen scale, muffin tin, mixing bowls, whisk, ice cream scoop