Baked Oatmeal

2 eggs
1 cup brown sugar
3/4 cup applesauce
1.5 cups milk
2 tsp. vanilla
1/2 tsp salt
1.Tbsp. cinnamon
3 cups oats
2 tsp baking soda

-Mix eggs and brown sugar together well.  Add applesauce, milk, vanilla, salt, and cinnamon; mix well.  Add oatmeal and baking soda; mix well and let sit 20-30 minutes.  Preheat oven to 350*.  Grease 12 muffin tins.  Add 1/2 cup mixture to each muffin cup.  Top with favorite toppings.  Make at 350* for 30 minutes.

Cinnamon Sugar Donut Muffins

1 2/3 GF flour
½-3/4 cup sugar
1 Tbsp baking powder
¼ tsp. sea salt
2 tsp. cinnamon
1 cup applesauce
½ cup milk, warmed
½ cup canola oil
2 Tbsp. maple syrup
⅓ cup butter
3 Tbsp. sugar
2 tsp. cinnamon

-Preheat oven to 400 degrees and grease or spray mini muffin pan with cooking spray.  In a medium bowl, mix together the first five ingredients.  In a large bowl mix the applesauce, warm milk, oil and syrup.  Add the dry ingredients to the wet, mix until there are no dry spots. Over mixing will make your muffins tough.  Fill the muffin tin almost to the top.  Bake for 8 to 10 minutes or until muffins spring back when touched.  While the muffins are baking mix together the sugar ans cinnamon in a medium bowl.  When muffins are done, allow the to cool slightly enough to handle them. Turn them out of the pan and roll them in the sugar mixture, coating them completely.  If you are using the butter or oil, dip them in the butter or oil before rolling them in the sugar.  Allow to cool completely on serving dish or if you are like me you may want to try a few while they are still warm. Store leftovers in an airtight container in the fridge, that's if you have leftovers.

Gluten-Free (Flourless) Pumpkin Muffins

Nutrition Info

• Calories: 76.1
• Fat: 1.4g
• Carbohydrates: 16.7g
• Protein: 2.2g

Ingredients

15 oz. canned pumpkin
2/3 c. milk
2 eggs
1 T. baking powder
3 c. old-fashioned oats
1 T. pumpkin spice
1 t. cinnamon
2/3 c. brown sugar

Directions

Preheat oven to 375 degrees.

Mix all ingredients together. Let batter sit at least 10 minutes before baking.

Grease muffin tins and then fill 2/3 full.

Bake 20-25 minutes. Muffins are done when firm to the touch.

Let cool 10 minutes, then remove from pans.

Serving Size: Makes 24 muffins (1 muffin is a serving)

Number of Servings: 24

Strawberry Jam Muffins Recipe

Strawberry Jam Muffins Recipe

Ingredients:

• 1 cup Bob’s Red Mill All Purpose Gluten Free Flour Blend (use a spoon to fill measuring cup, then level off)
• 1/3 cup coconut sugar
• 2 tsp. baking powder
• ¾ tsp. xanthan gum
• ½ tsp. baking soda
• 3 tsp. Ener-G Egg Replacer mixed with 4 T. warm water (equivalent to 2 eggs)
• ½ cup plain coconut milk yogurt (or plain cow’s milk yogurt if tolerated)
• ¼ cup + 2 T. reduced sugar strawberry jam

Method:

Preheat oven to 400 degrees F.

In large bowl combine flour, sugar, baking powder, xanthan gum, and baking soda.  Whisk well.

In a small bowl combine the egg replacer with water and whisk until frothy.

Add yogurt and jam together in a bowl.

Take egg replacer and yogurt and jam mixture and pour into dry ingredients.  Stir until combined.

Place batter into 12 muffin tins lined with paper baking cups.

Bake for 10-12 minutes.

Cinnamon Sugar Mini Muffins

Muffins:

• ¼ cup unsalted butter, room temperature
• ¼ cup vegetable, corn or canola oil
• ½ cup sugar
• ⅓ cup brown sugar
• 2 large eggs
• 1½ tsp. vanilla
• 11¼ oz. (about 2⅔ cups) good quality all-purpose gluten-free flour 
• ½ tsp. xanthan gum (omit if your flour blend has xanthan gum already in it)
• 1½ tsp. baking powder
• ¼ tsp. baking soda
• ¾ tsp. to 1 tsp. ground nutmeg
• 2 tsp. ground cinnamon
• ¾ tsp. salt
• 1 cup milk

Topping:

• 5 Tablespoons salted butter, melted
• 1½ Tablespoons cinnamon
• ½ cup sugar

Instructions

1. Preheat oven to 425°. Line mini muffin pan with paper liners or spray with non-stick cooking oil spray.
2. In the bowl of your electric mixer, cream together the butter, oil, and sugars until smooth.
3. Add the eggs and vanilla, beating until smooth.
4. In a small bowl, whisk together the flour, xanthan gum, baking powder, baking soda, nutmeg, cinnamon, and salt.
5. Alternate adding the flour mixture and the milk to the butter mixture, beginning and ending with the flour. Mix on low just until everything is thoroughly combined.
6. Using a small cookie scoop, fill the paper muffin cups 3/4 full with batter.
7. Bake at 425° for 9-10 minutes or until they are a pale, golden brown, and a toothpick inserted in a muffin comes out clean.
8. Remove from the oven and let cool in the pan for 2-3 minutes. Remove muffins from pan and place to cool on a cooling rack.
9. Repeat with remaining batter, lining muffin pan or spraying pan again with cooking spray between batches. Makes 4 dozen mini-muffins.
10. While muffins are cooling, make the topping.

Topping:

1. Melt the butter in a small bowl.
2. In another small bowl, whisk together the cinnamon and sugar.
3. Take each cooled mini-muffin, dunk the top half in the butter, then in the cinnamon-sugar mixture to coat. Place on rack or tray to set. Enjoy!
4. These can be stored in an airtight container at room temperature for 2-3 days.

Gluten Free Banana Walnut Muffins

Gluten Free Banana Walnut Muffins

Prep Time: 8 minutes

Cook Time: 30 minutes

Total Time: 38 minutes

Yield: 9 muffins

Ingredients

• 3 ripe bananas, mashed
• 2 eggs
• ¼ cup walnut oil*
• 2 tablespoons honey
• 1-1/3 cup brown rice flour
• 2 teaspoons baking powder
• 1.5 teaspoons ground cinnamon
• ¼ teaspoon salt
• ¾ cup walnuts, chopped

Instructions

1. Preheat the oven to 350 degrees and lightly oil a muffin pan
2. In a mixing bowl, mash the bananas and whisk in the eggs, oil and honey.
3. In a separate mixing bowl, combine the brown rice flour, baking powder, cinnamon, salt and walnuts.
4. Add the dry mixture to the wet mixture and mix until completely combined.
5. Fill the muffin holes three-quarters of the way up with batter.
6. Bake in for 30 minutes or until muffins test clean.
7. Serve with butter and honey!

Notes

*You can also use grapeseed or olive oil

Flourless Banana Oatmeal Breakfast Muffins

Nutrition Info

• Calories: 158.8
• Fat: 2.6g
• Carbohydrates: 29.8g
• Protein: 5.6g

Ingredients

2.5 cups old fashioned oats 
1 cup plain low fat greek yogurt
2 eggs
1/2 cup honey
2 tsp baking powder (or make your own by mixing 1 tsp Cream of Tartar with 1/2 tsp baking soda)
1 tsp baking soda
2 TBSP ground flax seed
1 tsp vanilla
2 ripe bananas

Directions

1. Preheat oven to 400 degrees. Spray tin with non-stick cooking spray or line 12 muffin tins with silicone or foil liners. Paper liners don't work as well.
2. Place the oats in the food processor and pulse for about 10 seconds. Add remaining ingredients to the food processor. 
3. Process until everything is mixed together and oats are smooth.
NOTE: If no food processor, you can just throw everything into your mixing bowl and blend until smooth. The texture may be slightly different, but still yummy!
4. Divide batter among cupcake liners, and bake for 18-20 minutes, or until toothpick comes out clean.

Serving Size: Makes 12 muffins

Number of Servings: 12

Flourless Oatmeal Honey Muffins

Nutrition Info

• Calories: 217.7
• Fat: 3.2g
• Carbohydrates: 42.9g
• Protein: 6.7g

Ingredients

2 1/2 cups oats
1/4 cup raisins
2 tsp. baking powder
1/2 tsp. salt
3/4 cups 2% milk
2/3 cups honey
2 eggs lightly beaten
1 cup applesauce, unsweetened

Directions

Preheat oven to 450. 

Grease and flour muffin tin for 12 muffins.

Mix oatmeal, raisins, baking powder and salt in a large mixing bowl. Mix in the remaining ingredients. Fill muffin tin 3/4 to the top.

Bake 13-15 minutes or until tops are golden.

Number of Servings: 12

Sour Cream Blueberry Muffins

"When we were growing up, my mom made these warm, delicious muffins on chilly mornings," recalls Tory Ross of Cincinnati, Ohio. "I'm now in college and enjoy baking them for friends."

12 ServingsPrep: 15 min. Bake: 20 min.

Ingredients

• 2 cups biscuit/baking mix
• 3/4 cup plus 2 tablespoons sugar, divided
• 2 eggs
• 1 cup (8 ounces) sour cream
• 1 cup fresh or frozen blueberries

Directions

• In a large bowl, combine the biscuit mix and 3/4 cup sugar. In a
• small bowl, combine eggs and sour cream; stir into the dry
• ingredients just until combined. Fold in blueberries.
• Fill greased muffin cups three-fourths full. Sprinkle with remaining
• sugar. Bake at 375° for 20-25 minutes or until a toothpick comes
• out clean. Cool for 5 minutes before removing from pan to a wire
• rack. Yield: 1 dozen.

Spinach Quiche

INGREDIENTS

2	cans (8 oz each) Pillsbury® refrigerated garlic butter crescent dinner rolls (8 rolls each)
1	package (8 oz) cream cheese, softened
3	Eggland's Best eggs
1	small onion, chopped (1/4 cup)
1	box (9 oz) Green Giant® frozen chopped spinach, thawed, squeezed to drain
1/4	teaspoon salt
1/8	teaspoon pepper
1	cup shredded mozzarella cheese (4 oz)

DIRECTIONS

1.	Heat oven to 350°F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO® Original No-Stick Cooking Spray.
2.	Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
3.	In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
4.	Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.
High Altitude (3500-6500 ft): Bake 18 to 23 minutes.