I have cracked the gluten-free muffin recipe! Yes, seriously. These muffins were just as moist the day after and taste super delicious – that kind of delicious where you have to have another one. I have used yet another vegetable and I am convinced that these mashed vegetables are the key to success. Sweet potato was the lucky choice this time and it worked a treat. I have popped a rather delicious icing on top so those on a low FODMAP diet must only have one or maybe, at a push, two a day, or that fructose load will get too high. Speaking of which, I now have a low FODMAP page on this blog so those of you who get confused by this term can click on it and be enlightened.
I was able to get this page up and to do a bunch of other things because I have had this last week off work. It has been a little bit of blissful heaven even though I have worked my butt off. The interesting issue is whether I would feel this way if this was a permanent situation or whether I feel this way because I know it is a short interval in my life. I think the former but I have no evidence to back this up. What do you think?
- 2 eggs
- ¾ cup sugar
- 1 cup coconut oil
- ¾ cup golden syrup
- 2 tsp ginger
- 1 tsp cinnamon
- ½ tsp baking soda
- 1.3 cups white rice flour
- ⅓ cup tapioca flour
- ⅓ cup potato starch
- 2 tsp baking powder
- 1 tsp lemon juice
- 250 gms/8.8ozs cooked mashed potato
- 1 cup warm water
- 75 gms/2.65oz butter
- 4.5 tbsp golden syrup
- 3 tsp ginger
- 1.5 tsp cinnamon
- 1.5 cup sifted icing sugar
- Preheat oven to 350°F/180°C.
- Oil a set of muffin tins.
- In a bowl beat together the eggs, sugar, oil, lemon juice and golden syrup with egg beaters.
- Sift all the dry ingredients together.
- Add the wet to the dry ingredients and mix thoroughly.
- Place the potato and water in a food processor and process until smooth.
- Add to the main mixture.
- Spoon into the muffin tins and bake 16-18 minutes until cooked through.
- Remove gently from the muffin tins and cool on a rack.
- Repeat until you have used up all the mixture.
- Place all the icing ingredients into a saucepan and heat until melted.
- When the muffins are cool and the icing has cooled a little, spread on top of the muffins.
- Leave to set and enjoy. These will last longer than the usual day so freeze some of them and leave the rest out to be enjoyed.
It sounds like you’re week off work was busier than a typical working week! Isn’t that always the way! So glad you were able to find the time to get to some things that otherwise get held over into the never-never (I have many projects of my own in that category!) xx
It was very busy but so fulfilling. I am definitely familiar with the never-never.
Glad you cracked the muffin code! I retired early and I’ve never been busier! I always enjoyed working and did some really cool things, but there are loads of things that also interest me that don’t really pay (like my blog!) that are even more absorbing. I suspect if someone is interested in learning new things, not working is a breeze. If you can’t structure your own time and don’t have – or can’t develop – interests other than work, then not working might be a problem.
It was a tough code but I got there. I can’t wait for retirement – I have so much I want to do as well as continue with the blogging and writing. I agree – there are definitely those who don’t cope well with retirement because they have no interests outside of work. That sure won’t be me. I am glad you’re having such a wonderful retirement.
So smart of you to add sweet potato, it’s wonderful to keep baked goods moist and lower in fat!
Thanks, Laura. I am always looking to vegetables these days to help me with my gluten-free baking.
Congrats are in order then 🙂
Thanks, Marta. My reward is eating delicious muffins once again.
I haven’t heard of Kumara until now, very interesting. The muffins look great!
Kumara is sweet potato and works like mashed pumpkin or potato in desserts but is a little sweeter.
Hi Suzanne,
Good for you for cracking the gf muffin recipes — they look amazing! I haven’t baked with sweet potato, and now really want to try it. Glad to hear you had a week off work. It seems like we are our busiest on our time off work, hehe.:)
Thanks, Nancy. I know you don’t make a lot of sweet food but this is kind of half way since it includes vegetables.
We are busiest when off work but it is our work for ourselves and therefore so much more pleasurable.