Treacle Raisin Bran Muffins

These healthy, sweet, moist and fluffy muffins (yes a fluffy bran muffin does exist!)  are a perfect way to start the day. Filled with plump raisins, rich dark treacle and coconut sugar they are not overly sweet and are in fact, good for you. A combo blend of unbleached white flour and whole wheat flour boost nutrients.

The moisture comes from eggs, unsalted butter and creamy plain yogurt. The resulting muffin texture is divine; not coarse or crumbly as what one might expect from a bran muffin made without added oil. Rather than adding unnecessary extra fats the trick is to grind 1/2 of the bran cereal before adding it to the batter. This provides such incredible lightness in the finished product.

Gluten-Free Pecan Pie Cupcakes

No need to wait for Thanksgiving to enjoy pecan pie. This pecan pie is in the form of a delicious cupcake topped with a whipped cream cheese frosting. One bite and you will be hooked. They are moist, delicious and full of incredible rich, sweet flavor. Let's face it - these are perfect for winter, summer, spring or fall!

I recently purchased my first e-book and wouldn't you know it, it is a cupcake cookbook. But better still, it is a gluten-free cupcake cookbook and it is filled with incredible and easy to make heavenly sweet recipes.

This recipe is perfect for you if you love the taste of pecan pie but prefer something less gooey and not as tooth-achingly sweet. And if you are like me, a cupcake addict, that it is a perfect way to feed that addiction.

My new fave cookbook is Gluten-Free Cupcakes by Elena Amsterdam.

I have her original cookbook too, The Gluten-Free Almond Flour Cookbook and love it to bits but I think this one may top it! So many wonderful recipes to choose from. I decided to test out the pecan pie cupcake recipe even though it listed one ingredient I simply didn't have on hand: Yacon Syrup. So instead I substituted molasses and maple syrup. The combination worked!

Yesterday I made her Strawberry Cupcakes, or rather used it as a base recipe and then really changed things around resulting in Blueberry Cupcakes with Blueberry Cream Cheese Frosting. That recipe used solely coconut as its GF flour. This one though uses mostly almond flour with a couple of tablespoons of coconut flour. Luckily I did have almond flour on hand. I always do.

A few other changes: I halved her cream cheese frosting recipe because her 11 cupcakes ended up being 8 for me. I figured less cupcakes = less frosting and I was right. I also added Whip It to the whipped cream part of the frosting to ensure it stabilized properly and didn't separate after piping. Sure enough, it stood up to the test of time.

LET'S GET STARTED!

RECIPE:
*adapted source recipe: Pecan Pie Cupcakes with Cream Cheese Frosting, Gluten Free Cupcakes by Elena Amsterdam

WHAT YOU NEED

CUPCAKE

1 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
3 large eggs
1/4 cup molasses
1/4 pure maple syrup
1 tablespoon pure vanilla extract
1 cup pecans, chopped

FROSTING

1/4 cup + 2 tablespoons whipping cream
1 tablespoon Whip It! whipping cream stabilizer
4 oz cream cheese at room temperature
2 tablespoons honey (feel free to add an extra tablespoon if you like a sweeter frosting)

MAKE IT

PREHEAT oven to 350F
LINE 8 muffin cups with paper liners

IN LARGE BOWL, whisk together first 4 cupcake dry ingredients
IN MEDIUM BOWL, whisk together remaining ingredients except pecans
POUR WET ingredients into dry ingredients and mix on MED speed with handheld electric beater until thoroughly combined
FOLD in chopped pecans
WITH ICE CREAM SCOOP fill each liner 3/4 full with batter
BAKE 15-20 minutes or until toothpick inserted in center comes out with only a few moist crumbs
REMOVE immediately from pan
LET COOL completely at room temperature
FROSTING

IN MEDIUM BOWL, combine cream and Whip It!
WITH HAND HELD ELECTRIC BEATER, whip until stiff peaks form
IN SEPARATE BOWL, beat cream cheese and honey until smooth and no lumps are remaining
ADD whipped cream into cream cheese mix and fold gently until combined
PIPE onto cupcakes

SPRINKLE frosted cupcakes with chopped pecans or cinnamon

Elana sprinkles the finished tops with chopped pecans.
I liked the look and flavor of sprinkled cinnamon instead.
So there you have it - Pecan Pie Cupcakes!

Also seen here:

New England Anadama Bread

To keep that bread maker busy here is another fantastic loaf recipe for you to try. This one has molasses and cornmeal for added flavor and texture. Beyond superb toasted with butter and jam.

As written in the cookbook 250 Canadian Best Bread Machine Baking Recipes, this bread was named for Anna, a farmer's wife, who refused to bake for her husband and who ran off with a tradesman. Upon discovering this, it is rumored the farmer was heard whispering "Anna damn her" as he kneaded cornmeal mush, starter, molasses and four for his dinner.

There is a happy ending to the story. Well for us at least. Their marital breakdown brought us this sweet, dense loaf of bread. I intend to send a note of thanks to the tradesman.

Tip: If you don't like a somewhat strong taste of molasses, you can substitute 1 tablespoon of brown sugar for 1 tablespoon of molasses.

LET'S GET STARTED!

RECIPE:
*source recipe: 250 Canadian Best Bread Machine Baking Recipes

Makes 1/5 lb loaf

WHAT YOU NEED

1 1/4 cup water at room temperature
1/4 cup skim milk powder
1 teaspoon salt
3 tablespoons molasses (not blackstrap)
2 tablespoons vegetable shortening or vegetable oil (neutral flavor only)
3 cups bread flour
1/3 cup cornmeal
1 1/4 teaspoon bread machine yeast

MAKE IT

ADD all of the ingredients, in the order as listed, to your bread-maker pan
SET cycle for 1.5 loaf, medium crust
SELECT Basic Cycle and commence cycle
WHEN loaf is baked, remove immediately from pan and allow to cool on rack for 1/2 hr before slicing.

ENJOY!