Apple Oatmeal Muffins (Gluten-Free)

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Apple Oatmeal Muffins

Ingredients

1 large egg + 2 egg whites
¾ cup milk
½ cup vegetable oil
½ cup Brown Rice flour
½ cup Tapioca starch
1 tsp xantham gum
1 cup gluten free quick-cooking oats
1/3 cup sugar
2 tsp gluten free baking powder
1 tsp salt
1 tsp cinnamon
½ tsp nutmeg
2 tart cooking apples cored, peeled, and chopped

Directions

Preheat oven to 400 degrees. Grease a 12 cup muffin tin. In a mixing bowl, beat the eggs. Then add the milk and oil, stirring until blended. Stir in flour, xantham gum, sugar, baking powder, salt, cinnamon, and nutmeg until moistened (do not over mix). Fold in the apples. Fill muffin tin cups ¾ of the way full. Bake for about 25 minutes or until toothpick inserted comes out clean. Freezes well.

Easy Spaghetti and Meatballs (Gluten-Free)

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Easy Spaghetti and Meatballs (Gluten-Free)

Ingredients
1 (15 oz) jar spaghetti sauce (make sure it’s gluten free)
1 lb lean ground beef or turkey (at least 93% lean)
1 egg
¼ cup gluten free breadcrumbs or ground gluten free oats (use a food processor)
1 tsp garlic salt
½ tsp onion powder
¼ cup parmesan cheese
½ lb gluten free spaghetti noodles, cooked (I prefer the rice noodles from any local Asian market much cheaper than the expensive store brand stuff and tastes just as good as normal noodles)

Directions
1. Place spaghetti sauce in a large saucepan and bring to a simmer over medium heat.
2. Meanwhile, in a bowl combine the meat, eggs, crumbs, garlic salt, onion powder, and Parmesan. Shape into meatballs the size of a golf ball.
3. Place the meatballs in the simmering sauce, cover and cook 30-35 minutes or until cooked through.
4. Serve over spaghetti noodles.

Pumpkin-Apple Streusel Muffins

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Pumpkin-Apple Streusel Muffins (Gluten-Free)

Ingredients

For topping:
2 Tbs all-purpose flour
8 Tbs sugar
2 tsp ground cinnamon
2 Tbs unsalted butter, softened

For the bread:
¾ c Brown Rice Flour, 3/4c Tapioca Starch
1 1/8 c Sugar
1 ½ tsp xantham gum
1 tsp baking soda
½ tsp salt
¾ tsp ground cinnamon
½ tsp nutmeg
1/8 tsp cloves
1/8 tsp allspice
1 ¼ c of canned solid-pack pumpkin
3 oz vegetable oil
2 large eggs, lightly beaten
1 tart apple peeled, cored, and copped into small pieces (~1 cup)

Directions

For the topping, blend together flour, sugar, cinnamon, and butter in a small bowl with your fingertips until the mixture resembles a coarse meal.  Set aside.  Preheat oven the 350F.  Mix together flours, sugar, xantham gum, salt, baking soda, cinnamon, nutmeg, cloves and allspice into a bowl.  In large bowl (I used my stand mixer), whisk the pumpkin, oil, sugar, and eggs.  Then add the flour mixture, stirring until well combined.  Fold in apples.  Fill greased muffin tins with the batter.  Sprinkle the topping mix over the batter.  Bake for 25-30 minutes or until a wooden pick or skewer inserted in the center of the muffin comes out clean.