Muffins/Breads/Biscuits Archives - Page 2 of 10

Pancake & Sausage Pops {GF, DF}

As a busy mom, I’m pressed for time just like you. That’s why I’m especially excited when we can shave some time off our busy weekday mornings with quick, make-ahead breakfasts like these easy-n-tasty Pancake & Sausage Pops!

These adorable little kid-favorite breakfast bites have a delicious maple-sausage center encased in a fluffy little grain-free pancake muffin. (Sticks are optional! Although they do up the cute factor!)

They’re a sweet-n-savory spin on my popular Grab-n-Go Pancake Muffins. So, they’re not only delicious, they’re also nutritious with wholesome real food ingredients like blanched almond flour, which is a good source of protein and fiber.

Of course, my favorite part is how easy these little pancake & sausage pops are to make – just follow the simple steps in the photo tutorial below!

Plus they keep beautifully in the fridge, so they’re easy to quickly reheat for a tasty breakfast on the run! These go from fridge to table (or out the door) in 8 minutes or less!

P.S. If you don’t have a mini-muffin pan, or just want a bigger bite, simply fold the sausage pieces into the pancake batter and bake in a regular-size muffin tin (see recipe note for details). Yum!

How to Make Pancake & Sausage Pops

Step One: Following the recipe below, make my easy-n-fluffy grain-free pancake batter (or you can use 1 1/2 cups of any thick pancake batter you prefer). Add one tablespoon of pancake batter to each parchment mini-muffin cup. If you’ve never tried parchment mini-muffin cups, I highly recommend them. Naturally non-stick, they’re the perfect way to enjoy every morsel of your delicious creation!

Step Two: Add a half-inch piece of fully cooked breakfast sausage to the center of each muffin cup. We really like using chicken maple sausage, because its lightly sweet maple-y flavor is the perfect match for pancakes!

Step Three: Top the sausages with another tablespoon or two of pancake batter and pop into a preheated oven to bake. (See recipe below for details.)

Step Four: Transfer muffins to a wire rack to cool. Aren’t they adorable?!?

Step Five: Remove parchment muffin liners from the pancake bites and add a lollypop stick, if desired. Or use wooden skewers cut into 4-inch sticks. Just be sure to snip off the pointy ends if serving to kids. I’ve got boys, need I say more?

Step Six: Enjoy! I like to serve these tasty little pancake & sausage pops with fresh berries, soft-boiled eggs and a side of pure maple syrup. When we’re on the go, these easily become travel-food by adding them to a bowl with some fresh berries, or enjoy them with a smoothie!

Pancake-n-Sausage Pops {GF, DF}

Yield: 24 mini-muffins (or 8 regular muffins)

Ingredients

6 fully cooked maple breakfast sausage links
1/3 cup pure coconut milk, room temperature
2 Tbsp butter, melted (if DF use ghee or coconut oil)
1 Tbsp pure maple syrup
1 tsp pure vanilla extract
1/4 tsp apple cider vinegar
1 3/4 cups blanched almond flour
1/2 tsp baking soda
1/4 tsp fine ground sea salt
3 large eggs

Instructions

Preheat oven to 350°F. Line a 24-cup mini-muffin tin with mini-muffin parchment baking cups. Set aside. (If making regular-size muffins, see recipe note below.)
Cut the breakfast sausage links into 1/2-inch pieces. Set aside.
Place all of the liquid ingredients except the eggs into a blender or food processor. Then place all of the dry ingredients on top. Cover and blend on low 10 seconds just until well combined. (Batter will be thick.)
Scrap down sides of blender, add the eggs and blend 15-20 seconds, until eggs are incorporated into the batter.
Transfer the batter to a bowl. Follow the photo tutorial above to add the batter and sausage pieces to the lined muffin tin.
Bake for 12–14 minutes, until a toothpick inserted into center comes out clean. Transfer muffins to a wire rack to cool. Remove paper liners and add a stick to each mini muffin to create a “pancake pop,” if desired. Or simply pop them right into your mouth and enjoy!

Notes

These little breakfast bites store well in the fridge for 3–4 days. To reheat, simply place in a 225°F oven for 5-8 minutes, until warm.

Recipe Variation: For regular-size muffins, place 8 parchment paper liners in a 12-cup muffin tin. Fold the sausage pieces into the pancake batter and evenly distribute among the lined muffin cups. Bake in a preheated 350°F oven for about 18 minutes until toothpick inserted into center comes out clean. Remove from oven and transfer muffins to wire rack to cool. Enjoy!

https://thenourishinghome.com/2017/04/pancake-n-sausage-pops/

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Lemon Poppy Seed Muffins {GF, DF}

By Kelly · 12 Comments

Bright fragrant lemons with their tangy citrusy flavor are like an edible ray of sunshine. They’re a delight to the senses and add an unmistakable fresh zip of flavor to almost any dish.

Classic lemon treats are one of life’s simple pleasures and are one of my favorite ways to enjoy fresh lemons. Lately, I’d been missing those big beautiful Lemon Poppy Seed Muffins that always make an appearance at brunches and afternoon teas. So I put on my apron and went to work!

Ta-da! I’m excited to unveil The Ultimate Lemon Poppy Seed Muffin – that also just so happens to be gluten-free, grain-free and dairy-free. {I just love transforming familiar favorites into healthier fare that everyone can enjoy!}

Flecked with crunchy poppy seeds and bursting with sweet lemony goodness, these delightful muffins are lemon-poppy perfection! The muffin’s texture is so moist and tender, yet rich and satisfying, almost like pound cake.

The secret to achieving the perfect balance of bright lemon flavor with the subtle sweetness of pure honey is the addition of pure almond extract. I’m surprised that so few lemon poppy seed muffin recipes take advantage of this powerful all-natural flavoring agent.

Almond extract beautifully complements fresh lemon flavor, while subtly turning up the dial on the natural sweetness of almond flour. It’s a delicious combination that will make your taste buds dance with delight!

So pour a cup of tea and enjoy this scrumptious treat baked with lemons and love! These delightful lemon poppy seed muffins are certain to brighten your day with every delicious bite!

Lemon Poppy Seed Muffins {GF, DF}

Ingredients

2 cups blanched almond flour
1 1/2 tsp poppy seeds
1/2 tsp baking soda
1/4 tsp fine ground sea salt
1 Tbsp (heaping) lemon zest
3 Tbsp fresh-squeezed lemon juice
3 Tbsp pure coconut milk
1/4 cup honey (mild clover honey is best)
1/2 tsp pure almond extract
1 Tbsp coconut flour
2 large eggs

Instructions

Preheat oven to 315°F. (Not a typo, 315 allows muffins to cook through without burning the bottoms.) For Regular Muffins: Place 8 parchment paper liners in a 12-cup muffin tin. (For Jumbo Muffins: Place 4 jumbo parchment paper liners in a 6-cup jumbo muffin tin.) Set aside.
In a small bowl, mix together the blanched almond flour, poppy seeds, baking soda and salt.
Using a microplane grater, zest 2 medium lemons and then juice them. Measure 1 heaping tablespoon of lemon zest and 3 tablespoons of lemon juice. Add to a large mixing bowl.
Next, add the coconut milk, honey, almond extract and coconut flour. Whisk thoroughly, until well blended. Then, whisk in the eggs until well combined.
Add the dry mixture to the wet and gently whisk, just until combined. Using a spoon, evenly distribute the muffin batter into each of the lined muffin cups.
For regular size muffins, bake 22-25 minutes, until edges are golden brown and a toothpick placed in the center comes out clean. (For jumbo muffins, bake 28-30 minutes.) Allow muffins to cool in the pan for 2-3 minutes, then transfer to a serving platter. Enjoy with your favorite cup of tea!

https://thenourishinghome.com/2017/04/lemon-poppy-seed-muffins/

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Pumpkin Praline Coffee Cake

By Kelly · 2 Comments

A naturally sweet, grain-free pumpkin treat!

A tasty autumn twist on coffee cake, this scrumptious grain-free, dairy-free treat is oh-so-moist and rich in pumpkin flavor, making it a festive addition to your favorite holiday gatherings.

While traditional coffee cakes feature a cinnamon crumb topping, your friends and family will enjoy the sweet surprise of a crunchy pecan streusel center that makes this beautiful grain free pumpkin coffee cake as delightful to the eyes as it is to the tastebuds!

This simple, yet beautiful bundt is a favorite of mine for fall entertaining. It’s perfect paired with a cup o’ joe or an assortment of herbal teas and tisanes. For an all-natural, lightly sweet treat, I sprinkle the top with a light dusting of fine-shredded unsweetened coconut (see recipe note below).

P.S. This tasty holiday favorite is just one of more than 100 irresistible grain-free, dairy-free recipes in my new cookbook – Everyday Grain-Free Baking!

From breads, biscuits and muffins to savory snacks and decadent treats, you’ll find step-by-step instructions, beautiful color photographs and helpful tips & tidbits to make all of your GF baking adventures a delicious success!

Click here to get a SNEAK PEEK of the book!

More pumpkin delights!
If you love pumpkin season as much as we do, be sure to add these delightful gluten-free, grain-free treats to your wholesome holiday baking adventures:
• Perfect Pumpkin Pie
• Pumpkin Praline Bars
• Pumpkin Spice Muffins

Pumpkin Praline Coffee Cake (GF, DF)

Yield: 8-10 servings

Ingredients

Praline Center

1 Tbsp coconut oil, melted
2 Tbsp honey
1 tsp ground cinnamon
1 cup fine-chopped pecan pieces

Pumpkin Cake

3 cups blanched almond flour
1/4 cup coconut flour
1 tsp baking soda
1/2 tsp sea salt
1/3 cup coconut oil, melted
2/3 cup honey (I prefer mild honey such as clover or sage)
1/2 cup pure coconut milk
1 cup homemade or canned pumpkin purée
1 Tbsp pure vanilla extract
2 tsp Pumpkin Pie Spice
1 tsp apple cider vinegar
3 large eggs, plus 2 egg whites
Optional: Unsweetened shredded coconut for topping the cake

Instructions

Preheat oven to 340°F. Generously grease a 10ʺ bundt pan with palm shortening or coconut oil; set aside. (If you don’t have a bundt pan, you can use a 9x9-inch baking dish.)
For the Praline Center: In a small bowl, whisk together the coconut oil, honey, and cinnamon. Add the pecans and toss well to coat. Set aside.
For the Cake: In a food processor, combine the almond flour, coconut flour, baking soda, and salt. Add all of the remaining ingredients except the eggs and egg whites to the top of the dry ingredients in the order given.
Cover and pulse a few times to combine. Then process until the batter is smooth and creamy (about 25 seconds).
Scrape down the sides of the bowl and add the eggs and egg whites. Cover and pulse a few times to combine. Then process just enough to blend the eggs into the batter (about 15 seconds). Continue to scrape down the sides of the bowl as needed to ensure ingredients are well combined.
Carefully spoon half of the batter into the prepared bundt pan. Then, spoon the praline filling around the center of the batter, trying not to get it to close to the edges of the pan. Spoon the remaining cake batter on top of the praline. Use the back of a spoon to smooth the top. (If using a 9x9-inch baking dish, add all of the batter to dish and evenly sprinkle the praline mixture across the top of the batter.)
Bake for approximately 40-45 minutes until slightly golden brown around the edges and a toothpick inserted into center comes out clean. Allow the cake to cool on the stovetop about 5-10 minutes. Then invert it onto a cake stand or serving plate. Sprinkle top with unsweetened coconut, if desired. Enjoy!

https://thenourishinghome.com/2016/11/grain-free-pumpkin-coffee-cake/

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